Fall Zucchini Cupcakes (with Beater lick'n good frosting)

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Today I am going to share with you my MOST favorite fall cupcake. I usually have zucchini coming out my ears. A girl can only have so much zucchini bread, baked zucchini, fried zucchini, zucchini in pasta, zucchini... well you get the picture. Anyway, I am a sucker for a good cupcake. This has it all. Vegetables, so its good for you. Its moist. and the frosting is worth the 5lbs I add to my thighs. Seriously, I lick the beaters when I am all done. Don't worry I don't put them back in the bowl. Zucchini Cupcakes (with beater lick'n good) Cinnamon Cream Cheese Frosting Recipe adapted from tasteofhome 24 Servings(yes,you have to share) Prep: 30 minutes. Bake: 20 min.+cooling Ingredients 1 package (18-1/4 ounces) spice cake mix 1-1/3 cups water 1/4 cup canola oil 3 eggs 2 cups shredded zucchini CINNAMON CREAM CHEESE FROSTING: 1/2 cup butter, softened 1 8oz block of cream cheese, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 to 2 tablespoons 2% milk (Sometimes I use 1/2 and 1/2. I know so naughty!!) Directions In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. (if it seems a little runny, its okay) Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk (I used 1/2 & 1/2 today) to achieve a spreading consistency. Frost cupcakes. Yield: 2 dozen. Please don't ask the Nutrition Facts. I have not personally counted and truly I don't want to know. I mean that would take all of the fun out eating this delicious fall delight

Today I am going to share with you my MOST favorite fall cupcake. I usually have zucchini coming out my ears. A girl can only have so much zucchini bread, baked zucchini, fried zucchini, zucchini in pasta, zucchini... well you get the picture. Anyway, I am a sucker for a good cupcake. This has it all. Vegetables, so its good for you. Its moist. and the frosting is worth the 5lbs I add to my thighs. Seriously, I lick the beaters when I am all done. Don't worry I don't put them back in the bowl.

Zucchini Cupcakes (with beater lick'n good) Cinnamon Cream Cheese Frosting
Recipe adapted from tasteofhome
24 Servings(yes,you have to share)
Prep: 30 minutes. Bake: 20 min.+cooling
Ingredients

• 1 package (18-1/4 ounces) spice cake mix
• 1-1/3 cups water
• 1/4 cup canola oil
• 3 eggs
• 2 cups shredded zucchini
• 
  CINNAMON CREAM CHEESE FROSTING:
• 1/2 cup butter, softened
• 1 8oz block of cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 to 2 tablespoons 2% milk (Sometimes I use 1/2 and 1/2. I know so naughty!!)

Directions

• In a large bowl, combine the cake mix, water, oil and eggs; beat on
• low speed for 30 seconds. Beat on medium for 2 minutes. Stir in
• zucchini. Fill paper-lined muffin cups two-thirds full. (if it seems a little runny, its okay)

• Bake at 350° for 18-22 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing to
• wire racks to cool completely.

• For frosting, in a small bowl, beat butter until light and fluffy.
• Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and
• enough milk (I used 1/2 & 1/2 today) to achieve a spreading consistency. Frost cupcakes.

• 
  
• Yield: 2 dozen.

Please don't ask the Nutrition Facts. I have not personally counted and truly I don't want to know. I mean that would take all of the fun out eating this delicious fall delight