Zucchini Ginger Cupcakes

Preparation

1. Bake cupcakes:

   Step 1

   Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

   Step 2

   Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.

   Step 3

   Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

   Step 4

   Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.

   Step 5

   Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

2. Make frosting:

   Step 6

   Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

   Step 7

   Frost tops of cooled cupcakes.