- 1 1/3 cups all-purpose flour
- 2/3 cup whole-wheat pastry flour
- 2 tablespoons baking powder
- 1 tablespoon ground cinnamon
- 2 cups white sugar
- 1 cup coconut oil
- 3 eggs
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
- Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
- Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.