Description
These zucchini cupcakes are extra moist with warm spice cake flavor and topped with a rich cinnamon cream cheese frosting.
Ingredients
- 1 cup grated zucchini, blotted
- 1 1/2 cups all-purpose flour, 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 or canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1/3 cup milk, room temperature
- 3/4 cup unsalted butter, softened but still firm
- 4 ounces full-fat brick-style cream cheese
- 2–3 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon heavy cream or whipping cream, if needed
Instructions
1. Preheat the oven to 350°F (180°C). Line a 12-cavity muffin pan with paper liners.
2. Trim the ends from the zucchini, grate it with a cheese grater, then blot well with paper towels.
3. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, orange zest, vanilla, and milk until smooth.
5. Make a well in the dry ingredients and pour in the wet ingredients. Gently fold until almost combined.
6. Add the blotted zucchini and gently stir until no dry streaks remain.
7. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
8. Bake for 20–25 minutes, or until the tops look set and a toothpick inserted in the center comes out clean. Cool completely.
9. For the frosting, beat the butter until smooth. Add the cream cheese in chunks and beat just until combined.
10. Add 1 1/2 cups powdered sugar, cinnamon, salt, and vanilla. Beat on low, then increase to medium until combined.
11. Beat in the remaining powdered sugar 1/2 cup at a time until desired sweetness is reached. Add cream if needed.
12. Frost the cooled cupcakes with a piping bag or knife before serving.
Notes
Use full-fat brick-style cream cheese for the best frosting texture.
Unfrosted cupcakes can be stored at room temperature in an airtight container overnight.
Frosted cupcakes can sit covered at room temperature for up to 8 hours or be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 418
- Sugar: 38g
- Sodium: 194mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 73mg