Two Baby Shower Cupcakes: Pumpkin and Chocolate Zucchini

This weekend I made decorations and cupcakes for my friend's baby shower. They turned out so well! I've made these cupcakes before, so these are officially tried-and-true recipes. Enjoy!

Pumpkin Cupcakes

(makes 10 cupcakes)

1 cup Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. Pumpkin Pie Spice

1/2 tsp. Cinnamon

Dash of Cloves

1 cup Pumpkin puree

1/2 cup Brown Sugar

1/2 cup White Sugar

1/2 cup Vegetable Oil

2 large Eggs

2 tsp. Vanilla extract

Combine dry ingredients in a medium bowl. Combine wet ingredients in a large bowl. Add dry ingredients to wet. Stir well.

Fill cupcake cups ¾-almost all the way full. Bake 15-18 minutes at 350 degrees, or until inserted knife comes out clean.

Allow to fully cool and frost with Cream Cheese Frosting.

Chocolate Zucchini Cupcakes

(makes 16 cupcakes)

2 ¼ cups Flour

1 ½ tsp. Baking Soda

1/2 tsp. Salt

1 ½ sticks Butter

1 ¼ cup Brown Sugar

3 large Eggs

3/4 cup Milk

3 tsp. Vanilla extract

1 cup grated Zucchini

1 Tbsp. Coconut Oil

1 Tbsp. Butter

3 squares Baking Chocolate

1/4 cup Cocoa Powder

2 Tbsp. White Sugar

Combine dry ingredients in a medium bowl. Combine wet ingredients in a large bowl. Add dry ingredients to wet. Stir well.

Grate zucchini and set aside. In a small microwavable bowl, combine coconut oil, butter, chocolate squares. Microwave until chocolate is melted. Add zucchini and cocoa powder.

Fill cupcake cups ¾-almost all the way full. Bake 15-18 minutes at 350 degrees, or until inserted knife comes out clean.

Allow to fully cool and frost with Chocolate Frosting.