Zucchini Cupcakes with Cream Cheese Frosting
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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!
Why You’ll Love these Zucchini Cupcakes
When zucchini comes into season, it’s the perfect excuse to get baking. While I love chocolate zucchini cake – these zucchini cupcakes are perfect if you’re looking for a non-chocolate option. They’re super moist spice cake cupcakes that have a hint of orange zest to brighten the flavor. Then they’re topped with cinnamon cream cheese frosting for the perfect combo.
They aren’t overly sweet, but they’re incredibly flavorful.
If you’ve never baked before with zucchini – then you’re definitely in for a treat. Zucchini makes baked goods oh so moist and provides the softest texture. The grated zucchini dissolves as the cupcakes bake so there are no strands in the cupcakes. If you love carrot cake or spice cake – then you’ll love these zucchini cupcakes.
Making the Cupcakes
The cupcake batter is quick and simple to come together. You can make the batter without the use of an electric mixer.
- Start by preheating the oven to 350F (180C) and lining your cupcake pan with papers. For these cupcakes – liners are necessary. If you simply grease the pan, the batter will stick.
- To prepare the zucchini, you’ll cut off the ends and then grate with a cheese grater. Gently blot the zucchini with paper towel. This is to remove excess liquid. The zucchini won’t be dry – but you don’t want it to be sopping wet.
- Then in a large bowl you’ll whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda and salt. This step is to ensure that the spices and leaveners are distributed evenly throughout the batter.
- In a separate bowl, you’ll whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and orange zest. I really, really recommend using the orange zest because it brightens the flavor, complements the warm spices perfectly, and really takes the cupcakes to the next level.
- Then you’ll make a well in the middle of the dry ingredients, and pour the wet ingredients into the well. Gently stir the batter together until combined. There’s no need aggressively mix the batter.
- When the mixture looks about 70% combined, you’ll gently fold in the grated zucchini. The zucchini will release extra moisture as you mix it into the batter, making it easy for all of the dry ingredients and wet ingredients to come together.
- Spoon the batter evenly between the cupcake liners. They should each be about 3/4 full and you should end up with about 12 cupcakes in total. If you only get 10 cupcakes, you’ve filled them too full.
- Then bake 1 tray in the middle of your preheated oven for about 20-25 minutes, or until the tops are set and an inserted toothpick comes out clean.
For the Cinnamon Cream Cheese Frosting
The cupcakes are then topped with tangy cream cheese frosting. I love the addition of a little cinnamon to the frosting to pair with the warm spices in the cupcakes – but you could omit the cinnamon if you’d prefer plain cream cheese frosting. When it comes to making cream cheese frosting – here are the main things you need to know:
- The butter and cream cheese should be slightly softened but still firm to the touch – ie you should be able to press it down with your finger, but it shouldn’t slide around and be starting to melt.
- Be sure to use full-fat, brick-style cream cheese. Anything that comes in a tub or is labeled low fat, low calorie, whipped or spreadable is too thin for making frosting.
- Sift the powdered sugar before adding it to the frosting. It’s hard to remove lumps after its been added to the butter and cream cheese mixture, and overmixing the frosting leads to thin frosting.
Moist and tender with a delicious spice cake flavor and tangy cream cheese frosting – these zucchini cupcakes are the perfect recipe for your garden zucchini. And if you need more zucchini recipe inspiration, then be sure to try:
Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
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.
