Zucchini Cupcakes
"Zucchini cupcakes are so moist. Don't over bake."
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
2 dozen muffins
ingredients
directions
- Cream margarine and sugar.
- Add eggs one at a time, beating , well after each.
- Sift together dry ingredients and gradually add to creamed mixture.
- Stir in zucchini and vanilla.
- Fold in chips.
- Fill paper baking cups in muffin pans half full.
- Bake in 350 degrees oven 20 minutes.
- Cool and frost.
- Frosting:.
- Cook milk, flour and vanilla until thick.
- Cool thoroughly.
- Cream sugar and butter.
- Add cooked mixture, a tablespoon at a time, to creamed mixture.
- Beat -- the more you beat this mixture the better it is.
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RECIPE SUBMITTED BY
Charlotte J
United States
