I'm amazed at how superior your vanilla is!
- Des, The Grommet

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We will be closed Thursday, September 12th through Monday, September 16th. Orders placed during this time will be shipped upon our return on September 17th.

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Crystallized Ginger Zucchini Cupcakes

Crystalized Ginger Zucchini Cupcakes framedlogo'd

Courtesy of Candice Masters of Gourmet Country

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Crystallized Ginger Zucchini Cupcakes

Scale

Ingredients

Cupcakes

  • 1/3 cup crystallized ginger coarsely chopped
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated fresh orange zest
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups coarsely grated zucchini (2 medium)
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs, lightly beaten
  • 1 teaspoon Rain’s Choice Mexican Vanilla Extract

Frosting

  • 8 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon Rain’s Choice Tahitian Vanilla Extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon finely grated fresh orange zest

Instructions

Cupcakes

  1. Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
  2. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
  3. Whisk together zucchini, oil, honey, eggs, and vanilla extract in a medium bowl, then stir in flour mixture until just combined.
  4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
  5. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Frosting

  1. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
  2. Frost tops of cooled cupcakes.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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