For the cupcakes (I adapted Martha Stewart’s recipe)
2 cups cake flour
a pinch of salt2 tsp baking powder
1 cup demerara sugar
¼ cup white sugar
1 medium zucchini (about 2 cups), coarsely shredded
1/3 cup sunflower oil
2 eggs
1 tsp vanilla extract

For the frosting (this is my personal and well-tried recipe) ;)
160 g Philadelphia, cold from the fridge
80 g butter, softened
200 g powdered sugar
zest of 1 small lemon
1-2 tbsp lemon juice
a pinch of salt

Preheat oven to 180°C and prepare a cupcake pan with liners.
In a bowl, mix flour, baking powder, salt and sugars.
In a separate bowl, combine zucchini, oil, eggs and vanilla. Add it to flour mixture and mix until just combined. Don’t overmix!Scoop the mixture into the liners and bake for about 20 minutes.

When the cupcakes are completely cool, prepare the frosting.
With a hand mixer, beat the butter until it’s light and fluffy. Add the cold creamcheese and beat it; gradually, stir in sugar, zest and salt. Beat the frosting until creamy and smooth, but don’t overbeat it or it’ll become runny.

Frost the cupcakes using a large round tip and garnish them with shredded zucchini and lemon zest.