click the stars to rate!
Zucchini Cupcakes
Yield: 15 cupcakes
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
- Food processor or hand grater
Ingredients
Zucchini Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 egg room temperature
- ¾ cup milk room temperature
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini
Cinnamon Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
Instructions
Zucchini Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 15 cupcake liners. (This will likely need 2 cupcake pans).
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and cinnamon.
- Add in room temperature egg, milk, oil, and vanilla extract. Whisk until the ingredients are combined. Do not overmix.
- Fold in the finely shredded zucchini until well dispersed throughout the batter.
- Portion the cupcake batter into the cupcake liners about ¾ full using a large cookie scoop.
- Bake for approximately 20 minutes until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean.
- Remove from the oven and cool in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack to cool to room temperature.
Cinnamon Cream Cheese Frosting
- In a mixing bowl or bowl of a stand mixer fitted with a whisk attachment, combine butter and cream cheese. Whip on medium-high speed for 2-3 minutes until creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in remaining half of the powdered sugar and continue to mix on low until well combined and smooth.
- Add vanilla extract, salt, and cinnamon. Mix on low speed until the ingredients are fully combined.
- Turn the mixer on high speed and whip for approximately 5 minutes until the frosting is light and fluffy.
- Spread or pipe the cinnamon cream cheese frosting onto the cooled cupcakes. (See: Tips & video tutorial)
Notes
Zucchini cupcakes can be stored in an airtight container in the refrigerator for up to 5 days! The cupcakes are best enjoyed at room temperature, so remove from the refrigerator about an hour before serving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight