Zucchini Cupcakes With Cream Cheese Frosting

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2 cups walnuts (8 ounces), coarsely chopped

1/2 cup golden raisins

1/4 cup brandy

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/2 cup vegetable oil

1/2 cup dark brown sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

2 large eggs, beaten

1 1/4 pounds zucchini, shredded (4 cups)

2 tablespoons minced candied ginger

8 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1/2 cup confectioners' sugar

1/2 teaspoon cinnamon

1/2 teaspoon finely grated orange zest

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