Zucchini-Cardamom Cupcakes with Lime-Cream Cheese Frosting

An easy to make super-soft zucchini cupcakes topped off with a tangy lime cream cheese frosting!

1 1/2 cups cake flour
1 teaspoon cardamom powder, refer notes
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup + 2 tablepsoons sugar
1/2 cup vegetable oil
1/2 cup buttermilk
1 to 1 1/2 cups coarsely grated zucchini, about 1 medium
Lime – cream cheese frosting
4 ounces cream cheese, room temperature
4 tablepoons unsalted butter, room temperature
2 cups confectioners sugar
1 tablespoon finely grated lime zest, refer notes
1 tablespoon lime juice

View the full recipe at Kitchen at Hoskins →