Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.

Zucchini Cupcakes with Cream Cheese Frosting

Prep Time: 30 minutes
Cook Time: 16 minutes
Additional Time: 14 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.

Ingredients

Zucchini Cupcakes

  • 3/4 cup finely grated zucchini
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup vegetable oil canola oil works too
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup milk

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 4 oz brick-style cream cheese
  • 3 - 4 cups powdered sugar
  • 1 tablespoon heavy cream if needed

Instructions

Zucchini Cupcakes

  • Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
  • Gently dab the grated zucchini with a paper towel to remove excess liquid. It shouldn't be dry, but there shouldn't be extra water.
  • In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.
  • In a separate large bowl whisk together the oil and sugars until no lumps remain. Then whisk in the eggs, vanilla extract and milk.
  • Whisk the dry ingredients into the wet ingredients, then gently fold in the grated zucchini using a rubber spatula or wooden spoon.
  • Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Be careful not to fill them any more than 3/4 full.
  • Bake in the preheated oven for 16-19 minutes, or until an inserted toothpick comes out clean.
  • Allow to cool in the pan for 5-10 minutes, then continue cooling on a wire rack.

Cream Cheese Frosting

  • In a large bowl using an electric mixer, beat the butter until soft.
  • Then mix in the cream cheese.
  • With the mixer on low, beat in 3 cups of powdered sugar until combined.
  • If needed, slowly beat in the rest of the powdered sugar a little at a time until the desired consistency and sweetness level is reached. If it gets a little too thick, then beat in the cream.
  • Frost the cupcakes with a knife or using a piping bag and piping tip.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and thawed in the fridge overnight.
Nutrition Facts
Zucchini Cupcakes with Cream Cheese Frosting
Amount Per Serving (1 cupcake)
Calories 563 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g81%
Cholesterol 50mg17%
Sodium 67mg3%
Potassium 109mg3%
Carbohydrates 100g33%
Fiber 1g4%
Sugar 86g96%
Protein 3g6%
Vitamin A 303IU6%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.