Description
Soft and moist Zucchini Cupcakes with Cream Cheese Frosting made with fresh grated zucchini, warm cinnamon, and a creamy sweet topping perfect for dessert tables and home baking.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups grated zucchini
- 4 oz cream cheese, softened
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 350°F and prepare muffin pan with liners or greasing.
- In a bowl mix flour, baking powder, cinnamon, and salt.
- In another bowl combine brown sugar, eggs, oil, and vanilla extract.
- Add dry ingredients into wet mixture and stir until just combined.
- Fold in grated zucchini evenly into the batter.
- Scoop batter into muffin cups and bake for 18 minutes.
- Remove and let cupcakes cool completely.
- Beat cream cheese, butter, vanilla, and water until smooth.
- Add powdered sugar and whip until fluffy.
- Spread frosting over cooled cupcakes and serve.
Notes
- Do not overmix the batter to keep cupcakes soft.
- Let cupcakes cool completely before adding frosting.
- Use fresh zucchini for best moisture and texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18
- Sodium: 120
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35