Zucchini Cupcakes
1-Preheat the oven to 350F (180C): Preheat the oven to 350F (180C). Line a 12-cavity muffin pan with papers.
2-Chop the ends off of the zucchini: Chop the ends off of the zucchini. Grate using a cheese grater. Then blot with paper towel.
3-In a large bowl, whisk together the: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
4-In a separate bowl, whisk together the: In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, orange zest, vanilla and milk until you no longer see lumps of sugar or pieces of egg.
5-Make a well in the dry ingredients: Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Gently fold the mixture together until almost combined
6-Add in the blotted zucchini and gently: Add in the blotted zucchini and gently stir together until you no longer see streaks or lumps of dry ingredients.
7-Divide the batter evenly between the cupcake: Divide the batter evenly between the cupcake liners, filling each about 3/4 full. You should end up with about 12 cupcakes.
8-Bake in the middle of the preheated: Bake in the middle of the preheated oven for about 20-25 minutes or until the tops look just set and an inserted toothpick comes or clean.

Cream Cheese Frosting
9-In a large bowl, beat the butter: In a large bowl, beat the butter until smooth.
10-Add in the cream cheese (cut into: Add in the cream cheese (cut into chunks) and beat into the butter until just combined.
11-Add in 1 1/2 cups powdered sugar: Add in 1 1/2 cups powdered sugar (sift the sugar if needed), along with the cinnamon, salt and vanilla extract. Beat together starting with the mixer on a low speed and gradually increasing to medium speed until combined.
12-Beat in the rest of the powdered: Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If needed, beat in 1 tablespoon of cream
13-Ensure the cupcakes are fully cooled: Ensure the cupcakes are fully cooled. Then frost with a piping bag or flat edge knife. I used a piping bag with a 1M tip. If using a knife, you will likely have some leftover frosting.