Zucchini Spice Cupcakes

In September, the Martha Stewart Cupcake Club (MSCC) baked Zucchini Spice Cupcakes (or muffins), unfortunately I was unable to participate at the time (our kitchen was non-existent). So, even though our October recipe is due next week, I still wanted to try this recipe. I'm normally not one for vegetable and fruit cakes, but I love zucchini. I was very interested to see if I would like this recipe. I made half the recipe and topped it with my cream cheese frosting recipe (once you find your recipe, you don't deviate) and little flowers I punched out from the leftover zucchini.

All I gotta say is.. you can't even taste the zucchini. It just tastes like a spice cupcake (or muffin). I love spice cupcakes (or muffins), so I definitely like this recipe!

I have noticed on other MSCC member's blogs that there is a small debate as to whether or not we can call this recipe a cupcake recipe and I have to agree. To me, it reminded me of a muffin, right down to the flavor, the density and the texture. Tyler on the other hand says if you close your eyes it tastes like a cupcake. We brought this discussion to dinner with our friends and each person had their different opinions of what defines a cupcake and a muffin. After talking, we decided to make a hybrid name. From now on I am going to call muffin and cupcakes that blur the lines "muffcakes" or "cupkins."

Stayed tuned, a lot of baking is going down in the next week... MSCC October recipe and engagement party desserts. Plus, I'm trying to find the best chocolate cake recipe and may have just found it!