Zucchini Ginger Cupcakes

I love this recipe!!! Very yummy breakfast cupcakes, but very involved.

Cupcake Ingredients: 
1/3 cup crystalized ginger, coarsely chopped
2 cups all-purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. finely grated fresh orange zest
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 cups coarsely grated zucchini (though I used more)
3/4 cup mild honey
3/4 mild olive oil
2 large eggs, lightly beaten
1 tsp. vanilla

Cupcake Instructions: 
1. Preheat oven to 350 degrees F and put oven rack in center of oven.
2. Line muffin cups with liners
3. Pulse crystalized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
4. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
5. Divide batter among cups and bake 20-24 minutes until golden and a wooden skewer comes out clean.
6. Cool in pan on rack for 10 minutes and remove from pan. Let cool completely for 1 hour.


Frosting Ingredients: 
8 oz. cream cheese. softened
2 tbs. unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. finely grated fresh orange zest


Frosting Instructions: 
1. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffly, 3-5 minutes.
2. Frost cooled cupcakes
3. Top with a medium sized crystalized ginger candy