Zucchini cupcakes with cream cheese frosting are the perfect way to incorporate summer’s freshest vegetable into a delicious dessert. These cupcakes are light, moist, and spiced to perfection, complemented by a smooth and rich cream cheese frosting. Ready in just an hour, this easy recipe will quickly become a family favorite!

Zucchini Cupcakes with Cream Cheese Frosting

Why You’ll Love This Recipe

Great use of zucchini: Zucchini is abundant in summer, and using it in these cupcakes adds a sneaky serving of veggies to your dessert.
Amazing texture: The zucchini not only adds flavor but also moisture, resulting in soft, fluffy cupcakes with every bite.
Plenty of flavor: With a combination of cinnamon, ground cloves, and a hint of almond extract, these cupcakes are packed with irresistible flavor.
Delicious frosting: The creamy, slightly tangy cream cheese frosting pairs perfectly with the spiced cupcakes, making every bite indulgent.
Perfect summer treat: These cupcakes are perfect for summer gatherings, barbecues, or pool parties. They are sure to be a hit at your next event!

Ingredients

2 ½ cups (312 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cloves or allspice
3 large eggs, room temperature
1 ¼ cups (250 g) sugar
½ cup (120 ml) vegetable oil
½ cup (120 ml) orange juice
1 teaspoon almond extract, optional
1 ½ cups (160 g) shredded zucchini, lightly patted dry

For the Frosting:

1 cup (8 oz or 226 g) block-style cream cheese, softened, but still cool
½ cup (113 g) unsalted butter, room temperature
2 ½ cups (300 g) confectioners’ sugar, sifted (to taste)
1 teaspoon pure vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and ground cloves. Set this mixture aside.
In a separate large bowl, vigorously whisk together the eggs and sugar until light and frothy. Add the vegetable oil, orange juice, and almond extract (if using) and whisk until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix! Stir in the shredded zucchini until evenly distributed.
Scoop the batter into the muffin tin, filling each cup about three-quarters full. Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. Beat the cream cheese and butter together on high speed for about 2 minutes, until smooth and creamy. Add the sifted confectioners’ sugar and a pinch of salt. Mix on medium speed until fully incorporated. Add vanilla extract and mix again.
Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your desired tip. Pipe frosting onto each cupcake and garnish with a sprinkle of cinnamon or some chopped nuts if desired.

Servings and Timing

Servings: This recipe yields approximately 18 cupcakes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour

Variations

Try a different frosting: Instead of cream cheese frosting, try vanilla buttercream, chocolate frosting, or even caramel frosting for a new twist.
Add mix-ins: Chocolate chips, chopped walnuts or pecans, or golden raisins are great additions to this recipe. Stir in about ½ cup when you add the zucchini.
Mini cupcakes: For bite-sized treats, make mini cupcakes using a mini muffin tin. Bake for 8 to 12 minutes.
Alternative fruits or vegetables: You can swap some of the zucchini for shredded carrots or apples. Replace the vegetable oil with unsweetened applesauce for a lighter alternative.

Storage/Reheating

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be kept at room temperature for a few hours while serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Frosting can also be frozen separately for up to 3 months. Defrost in the refrigerator and bring to room temperature before using.
Make-ahead: You can make the cupcakes a day in advance and store them in an airtight container before frosting and serving. The frosting will keep in the fridge for up to a week.

FAQs

Can I use zucchini that is already grated from the store?

It’s best to grate fresh zucchini yourself to ensure the best texture and flavor. If you do use pre-grated zucchini, make sure to squeeze out any excess moisture to avoid soggy cupcakes.

Can I substitute almond extract with vanilla?

Yes, you can replace the almond extract with vanilla extract if you prefer. The flavor will still be delicious!

How do I know when the cupcakes are done?

To check if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with just a few moist crumbs, the cupcakes are ready.

Can I use a different type of frosting?

Yes, zucchini cupcakes are delicious with various types of frosting. Try vanilla buttercream, chocolate frosting, or even a glaze if you’re looking for something simpler.

Do I need to peel the zucchini?

No, there’s no need to peel the zucchini before grating. The skin adds texture and color to the cupcakes.

Can I make this recipe into a cake instead of cupcakes?

Yes! You can make a zucchini spice cake instead by using a 9×13-inch baking dish and adjusting the baking time to around 30-35 minutes.

How can I ensure the cupcakes stay moist?

The zucchini is key to the moisture in this recipe. Be sure to blot the grated zucchini lightly to remove excess water, but leave some moisture to keep the cupcakes soft.

Can I add nuts to the batter?

Absolutely! Walnuts or pecans would pair wonderfully with the zucchini flavor. Add about ½ cup of chopped nuts when stirring in the zucchini.

Can I freeze the frosting?

Yes, you can freeze the cream cheese frosting for up to 3 months. Just store it in an airtight container and defrost in the fridge before using.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar slightly if you prefer a less sweet cupcake, but keep in mind the frosting will add sweetness too.

Conclusion

Zucchini cupcakes with cream cheese frosting offer the perfect balance of moist, spiced cake and creamy frosting. With its rich flavor, tender texture, and the versatility to make different variations, this recipe is sure to become a favorite in your summer baking repertoire. Whether you’re hosting a party or just craving a sweet treat, these cupcakes are the perfect choice!