Now this is actually a cake recipe, but since I have a smaller family, I prefer to make cupcakes so I can freeze any leftovers. First, I place the leftover frosted cupcakes on a cookie sheet. Then I put them in the freezer for the next couple of hours. Once frozen, I place them all in a container or Ziploc bag. That way when we feel like something sweet, we just pull out a cupcake and allow it to sit out for about 15 minutes. It tastes just as FRESH and MOIST as it did the day you made it!
Lemon Zucchini Cupcakes
1 box lemon cake mix
1 (4oz) pkg instant lemon pudding
4 eggs, slightly beaten
2 C zucchini, peeled and grated
1-2 t grated lemon zest (depending on your taste)
Preheat oven to 325 degrees.
Mix all cake ingredients for about 3 minutes.
Pour into muffin cups.
Bake for 25-30 minutes (depending on oven), or until tops are light brown.
Remove cupcakes and allow to completely cool.
Once cooled, frost with Lemon Cream Cheese Frosting.
Lemon Cream Cheese Frosting
4 T butter, room temperature
4 oz cream cheese, softened
2 C powdered sugar (more or less)
1-2 t grated lemon zest (depending on taste)
1-2 t fresh lemon juice (depending on taste)
*A little milk
Cream together butter and cream cheese.
Add powdered sugar, lemon zest and juice and mix well.
*Depending on your preference when it comes to the consistency of the frosting, you may want to add about 1-2 T of milk to the frosting.