1 hr
24
servings
Ingredients
1
box white cake mix
1
cup
quick oats
1/2
cup
walnuts
(chopped)
2
lemons
(zest only)
1
zucchini
(medium, grated)
3
eggs
(large)
1/3
cup
olive oil
1
cup
water
1
tsp
lemon extract
1
tsp
vanilla extract
24
foil baking cups
8
oz
goat cheese
4
oz
cream cheese
1/2
cup
powdered sugar
2
Tbsp
honey
Prep Time:
35 min
Cooking Time:
25 min
Total Time:
1 hr
Instructions
Preheat oven to 350°F. In a large mixing bowl, combine the cake mix, oats, walnuts, lemon zest, zucchini, eggs, olive oil, water, lemon and vanilla extracts; mix until well incorporated.
Place the foil baking cups in 24 muffin cups. Evenly distribute cake mixture into each foil cup and place into the oven. Bake for 18 to 25 minutes or until a toothpick comes out clean when you test it for doneness.
Allow the cupcakes to cool for 15 to 20 minutes before frosting.
Place the goat cheese, cream cheese, powdered sugar and honey into a bowl and beat until smooth with an electric mixer. Dollop each cupcake with a tablespoon or two of frosting and enjoy with family and friends!
