To make the Sweet Zucchini Cupcakes
Preheat oven to 350 degrees. Line one and a half 12-cup muffin tins with 18 cupcake liners and set aside.
Sift together flours, baking soda, salt and cinnamon, set aside. In another bowl, combine sugars, milk and oil; add in eggs and vanilla beating until well combined. Add in flour mixture and mix to combine. Fold in shredded zucchini.
Fill cupcake liners about two-thirds with batter. Bake for 20 minutes. Cool cupcakes completely before frosting.
To make the cream cheese frosting:
Using a hand held or stand mixer, whisk together butter, cream cheese and vanilla on medium to high speed until light and fluffy.
With the mixer on low, add in confectioners’ sugar ½ cup
at a time. Continue whisking until icing is light and fluffy.