Vanilla cupcakes!

So I have really been trying super hard to maintiain discipline in my life with working out and eating healthier, so after 3 weeks of denying myself sweets I decided to treat myself with something yummy. But, I wanted to make sure that I wasn't ingesting an immense amount of calories or sugar. Here's the recipe with a picture! Enjoy!

Makes 12 cupcakes:
Calories per serving: 204

For the frosting: 
3 large egg whites
1 cup sugar
pinch of salt
3/4 teaspoon of vanilla extract

       finely grated zest of 1/2 lemon

For the cupcakes:

1 1/4 cups all-purpose flour

1/2 cup finely ground almonds

1 1/2 teaspoon of baking powder

1/4 teaspoon of salt

2 large eggs

2 teaspoons of vanilla extract

1 1/4 cups peeled zucchini, finely grated

1. Preheat oven to 350.

2. To make the frosting: Combine the egg whites, sugar, salt, and vanilla in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved. 1 to 2 minutes.

3. Remove the bowl from the heat. Using a mixer set on high, beat until the mixture is entirely cooled, glossy, and stiff about 5-7 minutes. Blend in the lemon zest until smooth-once smooth, take care not to over beat or the mixture will get lumpy. Let frosting set and cool in the fridge (at least 30minutes), while making cupcakes.

4. To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.

5. In a bowl, whisk together the flour, almonds, and baking powder, set aside. In another bowl, beat the eggs, sugar, salt, and vanilla with an electric mixer or kitchen stand until thick and light colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.

6. Add dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/4 cup measure to spoon into the muffin cups.

7. Bake until toothpick inserted into the center comes out clean, about 20-25 minutes (careful to check in case your oven cooks hot like mine. Might overcook!), turning pan midway baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.