Directions:
- Bake cupcakes: Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
- 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.
- Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
- 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.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
- Make frosting: Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
- Frost tops of cooled cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.19 Kcal (1726 kJ) | ||
| Calories from fat | 210.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 36% | |
|---|---|---|---|
| Cholesterol | 56.88mg | 19% | |
| Sodium | 373.17mg | 16% | |
| Potassium | 105.16mg | 2% | |
| Total Carbs | 47.79g | 16% | |
| Sugars | 27.7g | 111% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 4.4g | 9% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 396.14 Kcal (1659 kJ) | ||
| Calories from fat | 202.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.47g | 36% | |
|---|---|---|---|
| Cholesterol | 54.66mg | 19% | |
| Sodium | 358.64mg | 16% | |
| Potassium | 101.06mg | 2% | |
| Total Carbs | 45.92g | 16% | |
| Sugars | 26.63g | 111% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 4.23g | 9% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 39.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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