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three cups bleached cake flour (Recipes by ingridients flour) , such as Softasilkone one/two teaspoons baking powderone one/two teaspoons ground cinnamonone teaspoon baking sodaone/two teaspoon freshly ground nutmegone/two teaspoon fine saltfour large eggs , at room temperatureone cup packed dark brown sugarone cup granulated sugarone cup vegetable oiltwo teaspoons vanilla extractfourteen ounces zucchini (about three to four medium zucchini), ends trimmed and grated on the large holes of a box grater (about three cups)four sticks (one pound) unsalted butter , at room temperatureone three/four cups powdered sugarone tablespoon vanilla extractone quarter teaspoon fine saltone cup plain whole-milk Greek yogurt , at room temperaturethree/four cup toasted pecans , finely chopped. Zucchini Cupcakes with Tangy Buttercream Frosting Recipe. A recipe for zucchini cupcakes that are light in texture, spiced with cinnamon and nutmeg, frosted with tangy buttercream, and topped with toasted pecans..
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