1⁄2 C. all-purpose flour
2 Tbsp. almond flour (almond meal)
1⁄2 tsp. baking powder
pinch of salt
4 Tbsp. unsalted butter at room temperature
1⁄3 C. granulated sugar
1 large egg
1⁄2 tsp. vanilla extract
1⁄2 tsp. grated lemon zest
6 Tbsp. buttermilk
3⁄4 C. shredded yellow zucchini or summer squash
3⁄4 C. confectioners’ sugar
1-2 Tbsp. freshly squeezed lemon juice
1 Tbsp. lemon zest cut into fine slivers, for garnish
Preheat the oven to 350°F. Butter and flour 18 mini-muffin cups. Knock out the excess flour.
In a small bowl, combine the flour, almond flour, baking powder, and salt. Stir with a whisk to blend.
In a large bowl, combine the butter and granulated sugar using an electric beater on medium-low speed. Add the egg, vanilla, and lemon zest and beat until blended. Add half of the flour mixture, then half of the buttermilk, adding each after the last is completely incorporated. Repeat with the remaining flour mixture and buttermilk.
Place the shredded zucchini or squash in a tea towel, roll up, and squeeze firmly to wring out the excess moisture. Stir into the batter. Spoon into the prepared muffin cups, leaving 1⁄4” of space at the top of each cup. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25-30 minutes. Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack set over a sheet of parchment or waxed paper. Let cool completely.
In a small bowl, stir together the confectioners’ sugar and lemon juice. Spoon the glaze over the cupcakes and garnish with the lemon zest slivers. Let stand until set, 1-2 hours.
Arrange on a platter or place 3 cupcakes on each of 6 small plates and serve.