Description

Zucchini cupcakes with cream cheese frosting are the perfect way to turn summer’s freshest vegetable into a delightful dessert. These cupcakes are light, moist, and spiced to perfection, with a rich and creamy cream cheese frosting on top. A perfect treat for any occasion, ready in just an hour!

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

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

Cook Mode Prevent your screen from going dark

Instructions

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 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.

Notes

You can replace the almond extract with vanilla if you prefer a milder flavor.
For a different twist, try adding nuts such as walnuts or pecans into the batter.
Make these cupcakes into a cake by using a 9×13-inch baking dish. Adjust the baking time to around 30-35 minutes.
The cupcakes can be stored in an airtight container for up to 3 days. You can also freeze the frosting separately for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250 kcal
Sugar: 28g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg