reheat your oven to 350 degrees. Prepare three cupcake pans with parchment baking cups (or regular cupcake liners).
Whisk together in a large bowl the flour, baking powder, baking soda, and spices.
Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
Slowly add the flour mixture. Stir in the zucchini.
Fill the cupcake liners 3/4 full. (I love using this scoop).
Turn your oven down to 325 right before putting the cupcakes in. Bake for 23 to 26 minutes or until the edges just begin to turn golden brown and a toothpick inserted in the center comes out with just a few crumbs.
Allow cupcakes to cool completely before frosting.
For just a small layer of frosting on each cupcake, one recipe of the frosting should be enough. If you would like to pile it high as in the pictures, you will need two to two and half recipes.