The Pie says believes that the difference between a cupcake and a muffin is the icing, and this is never more true than in this particular recipe from Martha Stewart.
Preheat your oven to 350°F and line a muffin tray with cupcake liners. Take a 10oz zucchini and grate it up. You want about 1 1/2 cups grated zucchini.
In a large bowl, whisk together 1 1/2 cups flour, 1 cup packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon cinnamon.
Stir in 1 1/2 cups chopped pecans or walnuts.
In another smaller bowl, crack 2 eggs and beat them up slightly.
Add in the zucchini, 1/2 teaspoon vanilla, and 1/3 cup vegetable oil and mix that all together.
Add the wet ingredients to the dry ingredients and mix until just combined. You don’t want to overmix muffins, or they go flat.
This will be a very dry batter but don’t fret.
Scoop the batter into the cupcake liners and shove the tray in the oven for 40-45 minutes, until the centre cupcake/muffin tests clean with a toothpick.
Let cool in the pan on a wire rack for about 10 minutes before turning them out to cool completely. While that’s going on you can make your frosting.
Having read the unfavourable reviews for Martha’s cream cheese frosting, I decided to go with our tried-and-true ratio instead. In a bowl, mix together 1 250g package softened plain cream cheese, 1 cup butter, and 2 teaspoons vanilla until creamy.
Add in 1 1/2 – 3 cups icing sugar, until the texture and taste are to your liking. If you find it too thick, thin it a bit with some milk.
Spread on the cooled cupcakes and eat them all up. Best if eaten the day you make them.