⅔cup (slightly less than 1 medium)zucchinishredded
½cup (1 stick)unsalted buttersoftened
~2tablespoonsheavy whipping cream or milk
Lemon Zucchini Cupcakes
Preheat oven to 350°F and fill a cupcake pan with liners.
Shred the zucchini and pat out some of the moisture with paper towels.
Whisk together the sugar, brown sugar, and canola oil. Then, stir in the lemon zest, egg, vanilla and sour cream.
Sift the flour, baking soda, baking powder, cardamom and salt into the wet ingredients and gently whisk to combine until a few flour streaks remain.
Fold in the zucchini until everything in the batter is evenly combined.
Scoop batter into each liner so they're ½ full. Bake for 18-22 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let the cupcakes sit in the pan until they're cool enough to transfer to a wire cooling rack.
Mix the pistachio butter, butter and powdered sugar in a large bowl with a hand mixer. Add heavy whipping cream as needed to get your desired frosting texture.
Transfer the frosting to a piping bag fitted with a piping tip and frost the cooled cupcakes.
Store frosted cupcakes at room temperature for 1 day, in the refrigerator for 1 week, or the freezer for 1 month. Unfrosted cupcakes can be stored at room temperature for about a week. The frosting should stay refrigerated but can be used to frost the cupcakes after letting it thaw for a bit.The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.