Zucchini Cupcakes
INGREDIENTS
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2 1/2 cups all-purpose flour
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1 1/4 tsps baking powder
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1 tsp baking soda
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1 1/4 tsps cinnamon
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1/2 tsp nutmeg
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1/8 tsp cloves
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1/8 tsp ginger
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1/2 tsp salt
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4 large eggs at room temperature
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1 1/2 cups granulated sugar
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1/2 cups packed light brown sugar
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1 1/2 cups vegetable oil
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1 pound zucchini (about 2 medium zucchini, or 3 cups grated), grated finely
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Cream Cheese Frosting (see note)
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