ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING

2 cups sugar

1 cup salad oil

4 eggs

1 tablespoon vanilla

2 ½ cups flour

2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon nutmeg

1 cup raisins

¾ cup walnuts

¾ cup chopped dates

¾ cup coconut

1, 20 ounce can crushed pineapple

3 cups shredded zucchini

 

Cream Cheese Frosting:

8 ounce packages cream cheese, softened

1 stick butter, softened

3 teaspoon vanilla

3 teaspoon milk

3½ cups confectioner’s sugar

Cream sugar and oil.  Add eggs and vanilla and beat until smooth.

Mix all of the dry ingredients in a separate bowl.  In another bowl, mix raisins, walnuts, dates, and coconut with 2 tablespoon of the dry ingredients.

Drain pineapple in a strainer, gently pressing with paper towels to remove most of the moisture.

Stir the rest of the dry ingredients into the creamed mixture and mix well.  Fold in raisins, nuts, dates, coconut, pineapple, and zucchini.

Place paper cupcake liners into 2, muffin tins (24).  Distribute the batter evenly.  Bake in a preheated 350-degree oven for 25-30 minutes, until tester comes out clean.

Cool completely and frost with cream cheese frosting.

(Alternately, make a cake! Pour batter into a greased and floured 13″ x 9″ pan (or 2, 8” cake pans) and bake at 350° for 45-50 minutes or until tester comes out clean)

 

Cream Cheese Frosting:

Combine all ingredients in a large bowl and beat with electric mixer until smooth and creamy.  I double this recipe if I am doing a 2-layer cake in cake pans.

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