Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.
Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb, just like these Zucchini Cupcakes with Cream Cheese Frosting.
So today we’re making zucchini cupcakes with cream cheese frosting. The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and ground cloves. Then there’s a hint of vanilla and a touch of brown sugar for even more flavor.
The fluffy cream cheese frosting is the perfect topping. Smooth, creamy, extra fluffy and slightly tangy. You’re seriously going to love them.
Zucchini Cupcake Recipe
How to Make Zucchini Cupcakes
Making these zucchini cupcakes is super easy and straightforward. You can make the cupcakes without an electric mixer, and the recipe comes together in no time.
- First grate the zucchini. You’ll want to use a fine cheese grater or zester so that you don’t have big pieces. Then gently soak up any extra liquid using a paper towel.
- In a medium bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl whisk together the oil, sugars, eggs, vanilla extract and milk.
- Whisk the dry ingredients into the wet ingredients, then gently fold in the grated zucchini.
- Spoon the batter into a lined muffin pan filling each only about 2/3 full. If you fill them to the top your cupcakes can explode or end up sinking in the middle.
- Then bake for 16-18 minutes.
How to Make Cupcakes Moist
The cupcakes are extra moist and tender thanks to the oil, 2 eggs, milk and grated zucchini. Then the spices, vanilla extract and brown sugar add so much delicious flavor.
What Size Frosting Tip
Then once the cupcakes have cooled it’s time to make the frosting. It’s fluffy and creamy, not too sweet, and complements the zucchini cupcakes perfectly. I decided to pipe my frosting on using a piping bag and a 1M star tip – but feel free to frost them using a knife instead. I gave a little sprinkle of cinnamon for some visual appeal, but I’ve also left them plain or added a walnut on top of each before.
Either way – these zucchini cupcakes with cream cheese frosting are the perfect recipe to use up all the fresh zucchini in season.
Zucchini Cupcakes with Cream Cheese Frosting
- 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
- 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.
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.
Amount Per Serving:Calories: 763 Total Fat: 23g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 63mg Sodium: 175mg Carbohydrates: 139g Fiber: 1g Sugar: 124g Protein: 4g