Zuchini Cupcakes Recipe

• 3 cups of flour
• 2 1/2 cups of turbinado sugar (can substitute with muscovado, raw, and brown sugar)
• 1 tsp of salt
• 1 tsp of baking powder
• 1 1/2 tsp of baking soda
• 2 tsp of cinnamon
• 1 tsp of vanilla extract
• 4 eggs at room temperature
• 1 1/4 cup of vegetable oil
• 3 cups of grated zucchini
• 3/4 cup of raisins
• 3/4 cup of chopped walnuts

1. Mix in a large bowl the flour, sugar, baking soda, baking powder, salt and cinnamon.
2. Create a well in the center.
3. Mix the oil, eggs, and vanilla extract in a separate container.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. (fyi- the batter will be very thick)
6. Pour in the zucchini, raisins, and walnuts.
7. Distribute batter into cupcake containers with cupcake paper and fill a little over 1/2 full.
8. Bake cupcakes for 18-24 minutes at 350 degrees.
9. Rotate the pan after the first 15 minutes of baking to ensure even cooking.
10. Once they cupcakes are cool, place them on a cooling rack before decorating.
11. To decorate use my cream cheese frosting.

flour, turbinado sugar, salt, baking powder, baking soda, cinnamon, vanilla, eggs, vegetable oil, zucchini, raisins, walnuts

Taken from cookeatshare.com/recipes/zuchini-cupcakes-539 (may not work)