Zucchini Cupcakes with Cream Cheese Frosting

These cupcakes are absolutely delicious! They’re perfect to serve with afternoon Tea or as part of a weekend Brunch! These cupcakes can also be frozen, defrosted in your refrigerator overnight before serving. Enjoy!!
Preheat oven to 350 degrees
Makes 12 regular size muffins
Ingredients:
200g sugar
175g unbleached All purpose flour
15g baking powder
1/4 teaspoon kosher salt
Zest of one lemon
3 large eggs, beaten
110ml olive oil
1 teaspoon vanilla extract
300g zucchini, grated
1/3 cup pine nuts, toasted
Line your muffin tin with cupcake liners
Bake 25-30 minutes
Frosting:
8 ounce cream cheese, room temperature
4 ounce unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon vanilla extract