Description
These moist zucchini cupcakes are packed with warm spice cake flavor and topped with rich cinnamon cream cheese frosting for the perfect sweet treat.
Ingredients
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1/3 cup milk
- 3/4 cup unsalted butter, softened
- 4 ounces full-fat cream cheese
- 2 to 3 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon heavy cream, if needed
Instructions
1. Preheat the oven to 350°F (180°C) and line a 12-cavity muffin pan with cupcake liners.
2. Trim the zucchini ends, grate the zucchini, and blot excess moisture with paper towels.
3. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, orange zest, vanilla extract, and milk until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold together until almost combined.
6. Add the grated zucchini and mix until no streaks of dry ingredients remain.
7. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
8. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely before frosting.
10. To make the frosting, beat the butter until smooth in a large bowl.
11. Add the cream cheese and beat until just combined.
12. Mix in 1 1/2 cups powdered sugar, cinnamon, salt, and vanilla extract until smooth.
13. Gradually add the remaining powdered sugar until the desired sweetness and consistency are reached.
14. If needed, mix in the heavy cream to thin the frosting slightly.
15. Frost the cooled cupcakes using a piping bag or knife before serving.
Notes
Use full-fat brick-style cream cheese for the best frosting consistency.
Blotting the zucchini helps prevent excess moisture in the cupcakes.
Store frosted cupcakes covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 418
- Sugar: 38g
- Sodium: 194mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 73mg