Rachel Fucci’s Blue Ribbon Zucchini Cupcakes

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 egg
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 1 cup grated zucchini
  • ¼ cup golden raisins
  • ¼ cup chopped walnuts

Preheat oven to 350 degrees.

Line muffin tins with cupcake papers. Use a whisk or fork to combine dry ingredients thoroughly. In another bowl, use the same utensil to beat the egg, sugar and oil until well blended. Stir in dry ingredients until just combined.

Add zucchini, raisins, and nuts, folding very briefly.

Dollop into papers and bake for 25 minutes.

Cool on rack before applying the frosting:

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons butter (room temperature)
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Using an electric mixer or food processor, blend cream cheese and butter until smooth. Add the other ingredients, blending


Makes 12 cupcakes.

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