Zucchini Cupcakes with Lemon Basil Frosting

To all of you who requested this recipe, sorry for taking so long to post it!  I had this cupcake for the first time on a Cupcake Crawl.  It was such a unique combination, so I had to try to make it at home.  It's not exactly the same since I don't know their recipe, but it still tastes good!  The frosting is really light and gives it a good flavor.  Since the icing is cream/mascarpone based, it needs to be kept in the fridge until an hour or so before you're ready to serve.

Zucchini cupcake

Ingredients

3/4 cup brown sugar

4 egg whites

1 tsp vanilla

1/2 cup oil

1/2 cup crushed pineapple in its own juice

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp cinnamon

2.5 cups all-purpose flour

1.5 cups zucchini, grated

Directions

1.  Beat sugar, egg whites, vanilla, oil, and pineapple juice until just mixed (do not over-beat).

2.  Add the baking powder, baking soda, allspice, and cinnamon and beat until mixed in (do not over-beat).

3.  Add the flour and beat until batter is smooth.

4.  Add the grated zucchini and beat until the batter is well mixed.

5.  Line a muffin pan with cupcake wrappers.  Fill them ~2/3 full.  Bake in pre-heated oven at 350 F for 20 mins (until toothpick inserted in the middle comes out clean).

Lemon Basil Frosting

Ingredients

8 oz mascarpone cheese

1 cup heavy whipping cream

2 tsp lemon extract

15 leaves basil, chopped very fine

2 tbsp sugar

Directions

1.  Beat everything until the frosting is thick (peaks will form).

2.  After the cupcakes cool completely, spread the frosting on top.  Refrigerate until ready to serve.