Zucchini Spice Cupcakes (Gluten and Dairy Free) with Goat Cheese, Lemon and Honey Frosting

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Today was my first official “lazy day” of summer.  For me, that means no client on the schedule and no school or camp for the little one. No long list of errands to run, either!  I suppose there’s people out there that are truly maximizing their “lazy days of summer” and sleeping until noon, lounging by the pool with a good book and/or escaping to a long movie in an over-air-conditioned cinema.  I’ve been there once upon a time and wish I had appreciated and savored those days more!

So, what sort of fun did I manage to whip up for my dear boy today? After feeling guilty for parking him in front of PBS kids while I caught up on laundry, I decided that we would bake together.  I’ve been wanting to refine this recipe for zucchini cupcakes I threw together for a friend’s birthday many months ago.  Those cupcakes were topped with avocado frosting and were delicious. The birthday girl swooned and insisted we call them “spa” cupcakes.  The sugar content in the frosting prohibited any “spa” designation, though. And while I could have done avocado frosting today, I was fresh out of avocados and really didn’t feel like running to the store.

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