Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

Zucchini cupcake with cream cheese frosting swirled on top

Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

These zucchini cupcakes are extra moist with a delicious spice cake flavor . They're topped with a generous amount of cinnamon cream cheese frosting - which really takes the flavor to the next level. The perfect recipe for baking with your garden zucchini!

Prep Time45

Cook Time25

Cooling30

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Zucchini Cupcakes

Servings: cupcakes

Author: Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Zucchini Cupcakes

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

Cinnamon Cream Cheese Frosting

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

Zucchini Cupcakes

Preheat the oven to 350F (180C). Line a 12-cavity muffin pan with papers.
Chop the ends off of the zucchini. Grate using a cheese grater. Then blot with paper towel.
In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, orange zest, vanilla and milk until you no longer see lumps of sugar or pieces of egg.
Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Gently fold the mixture together until almost combined
Add in the blotted zucchini and gently stir together until you no longer see streaks or lumps of dry ingredients.
Divide the batter evenly between the cupcake liners, filling each about 3/4 full. You should end up with about 12 cupcakes.
Bake in the middle of the preheated oven for about 20-25 minutes or until the tops look just set and an inserted toothpick comes or clean.

Cream Cheese Frosting

In a large bowl, beat the butter until smooth.
Add in the cream cheese (cut into chunks) and beat into the butter until just combined.
Add in 1 1/2 cups powdered sugar (sift the sugar if needed), along with the cinnamon, salt and vanilla extract. Beat together starting with the mixer on a low speed and gradually increasing to medium speed until combined.
Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If needed, beat in 1 tablespoon of cream
Ensure the cupcakes are fully cooled. Then frost with a piping bag or flat edge knife. I used a piping bag with a 1M tip. If using a knife, you will likely have some leftover frosting.

Notes

Cream Cheese: Be sure to use full-fat, brick style cream cheese.
Storage: Unfrosted cupcakes can be stored at room temperature in an airtight container overnight. Frosted cupcakes can be stored covered at room temperature for up to 8 hours. Store leftovers covered in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming that the recipe yields 12 uniform cupcakes and that all of the frosting is used.

Nutrition