Zucchini Cupcakes
Zucchini cupcakes are a classic spice cupcake filled with shredded zucchini and topped with cinnamon cream cheese frosting. If you love zucchini bread, you'll want to give these cupcakes a try!
Servings: 12 cupcakes
Calories: 428kcal
Ingredients
Cupcakes
- 1.5 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup (135 g) finely shredded zucchini, do not squeeze liquid out
- ¾ cup (160 g) light brown sugar
- ½ cup (99 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon cream cheese frosting
- 8 ounces (227 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3.5 cups (400 g) confectioner's sugar
Instructions
Cupcakes
- Preheat oven to 350℉. Line a cupcake pan with paper liners and set aside.
- In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, add finely grated zucchini (including any excess liquid), brown sugar, oil, eggs, and vanilla extract. Add dry ingredients to wet ingredients and stir with a spoon until just combined.
- Divide batter between 12 cupcake tins, filling to about ⅔ full. Bake for about 17 to 19 minutes, OR until the tops pop back when gently pressed (or a toothpick comes out clean or with dry crumbs - not wet batter).
- Transfer cupcakes to a cooling rack and allow to cool completely before frosting.
Frosting
- Meanwhile, in a large bowl, add cream cheese and butter. Using a hand mixer or stand mixer, beat until fluffy and smooth, about a minute.
- Add vanilla extract, cinnamon, and salt and mix until incorporated.
- Add confectioner's sugar, half at a time, and mix on low speed until sugar is incorporated. Switch to high speed and whip until light and fluffy, about a minute.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Recommended Equipment
Notes
- Prefer less frosting? - This recipe makes enough frosting to pipe your cupcakes with tall, dramatic frosting. If you'd prefer to pipe shorter frosting or spread a small amount with a knife, cut the frosting recipe in half.
- Cupcakes will keep for 3 to 4 day in a tightly sealed container in the refrigerator. Cream cheese frosting needs to be refrigerated if it sits out for longer than 2 hours. Remove baked goods from the refrigerator 30 minutes before serving to soften the frosting.
Nutrition Estimate
Serving: 1cupcake | Calories: 428kcal | Carbohydrates: 63g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 376mg | Potassium: 130mg | Fiber: 1g | Sugar: 49g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg