Gluten and dairy free cupcakes that are packed with warm flavors
Preheat your oven to 350 degrees F. Line or spray a muffin pan and set aside.
Whisk together the egg, sugar, vanilla, coconut oil and milk.
Add in the pressed zucchini and whisk again. Fold in the dry ingredients.
For your batter into 8 lined or sprayed muffin tins and bake for 17-20 minutes or until a toothpick is inserted and comes out clean.
While your cupcakes are baking, make the frosting by whisking together the cream cheese, butter and vanilla until fully combined. Slowly whisk in the powdered sugar until you get a frosting like consistency.
Once the cupcakes are baked and cooled, top with frosting.
These cupcakes will stay fresh for up to 2 days on the counter or 4 days refrigerated in an airtight container. To freeze: place the cupcakes in an airtight container before frosting. When ready to frost, defrost the cupcakes completely and top with frosting.