It’s been a while since my last cupcake recipe. I have been searching for the right recipe; one that felt right, appropriate to present times. With all the moving, packing, and now a new city, I have been finding it difficult to be inspired. I am not running out of ideas, I just wanted one that was perfect: healthy, nutritious, and above all, yummy. Healthy cupcakes? They do exist!

I want to prove to you that they are delicious. 

When Day and I went shopping for ingredients, he was skeptical. And to be honest, so was I. Where’s the white flour? Sugar? Butter? I had faith in that I could make it taste good, even with all the crazy ingredients. Am I becoming one of those crazy health nuts?

The people over at Green Kitchen Stories inspired this cupcake. And while I have been following them for a while, I had not been able to either get the ingredients to make their healthy vegetarian recipes. The zucchini keeps the cupcake moist; banana and dates sweeten; hazelnuts add crunch; spelt gives body and texture, spices give the cupcakes umph. Voila! The healthiest cupcake I will ever make.

For the cakes

• 1 banana
• 4 pitted dates
• 3 eggs
• 4 tbsp. maple syrup
• 6 tbsp. agave syrup
• 1 2/3 cup spelt flour
• 1 tsp. vanilla extract
• 2 tsp. cinnamon
2
• 2 tsp. cloves
• 2 tsp. baking soda
• 2 cups zucchini, shredded
• 1/2 cup vegetable oil
• 2/3 cup chopped hazelnuts

Preheat oven to 350 degrees Fahrenheit.  Line muffin tin, and set aside. Using a cheese grater, shred 2 cups of zucchini. I used a one and a half medium-sized zucchinis. Chop the hazelnuts and set aside. In a clean, dry bowl, sift the dry ingredients. In another bowl, mash the dates and the banana; add the eggs, vanilla extract, and maple and agave syrup. Mix well. Add shredded zucchini, and dry ingredients to the wet. Mix until well incorporated. Add vegetable oil and nuts.

Pour batter into muffin tin, enough to fill ¾ of the muffin cup. Bake for 17 minutes, or until golden and firm. Cool completely.

For the frosting

• 1 8oz cream cheese (use soy based to make dairy free)
• juice of ½ lime
• 4 tbsp. confectioner’s sugar (optional)
• 3 tbsp. honey

In a stand mixer with the whipping attachment, whip cream cheese, honey, confectioner’s sugar, and lime juice until airy.

Frost and decorate with rose petals. Devour!