Description
These delightful Zucchini Cupcakes with Cream Cheese Frosting are moist, spiced, and topped with a creamy frosting that perfectly complements their flavor.
Ingredients
Scale
- 1 cup grated zucchini
- about 1 medium zucchini
- 1 1/2 cups all-purpose flour (188 grams)
- sifted
- 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 (80 ml)
- or canola oil
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (105 grams)
- light or dark
- 2 large eggs
- room temperature
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1/3 cup milk (80 ml)
- room temperature
- 3/4 cup unsalted butter (170 grams)
- softened but still firm to the touch
- 4 ounces full-fat cream cheese (112 grams)
- be sure to use brick style cream cheese
- 2 – 3 cups powdered sugar (220 – 300 grams)
- 1/2 teaspoon cinnamon
- more or less
- to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon heavy cream (15 ml)
- or whipping cream
- if needed
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, orange zest, and milk. Mix until well combined.
- In a separate bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar until desired sweetness is reached, then mix in cinnamon, vanilla extract, and salt. Add heavy cream if needed to adjust consistency.
- Once the cupcakes have cooled, frost them generously with the cream cheese frosting.
Notes
For an extra flavor boost, consider adding chopped walnuts or pecans to the batter. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg
Keywords: Zucchini Cupcakes, Cream Cheese Frosting, Dessert Recipe, American Cuisine