Zucchini Cupcakes

Zucchini cupcakes are the best way to use the insane amounts of zucchini from your summer vegetable garden! Moist and fluffy zucchini cupcakes flavored with vanilla and cinnamon and swirled with sweet and tangy cinnamon cream cheese frosting. These cupcakes are simply irresistible and tastes similar to carrot cake!

Ingredients for Zucchini Cupcakes

Zucchini Cupcakes

• All-purpose flour – Be sure to fluff the flour and level the measuring cups to measure the correct amount.
• Granulated sugar – For sweetness.
• Baking powder – Leavening agent to help the cupcakes rise.
• Salt – Salt enhances the flavors of the cupcakes and balances the sweetness.
• Cinnamon – Ground cinnamon adds a subtle warm flavor to the cupcakes.
• Milk – Room temperature. Use whichever milk you prefer.
• Vegetable oil – You can also use canola oil or any neutral baking oil.
• Egg – Large egg. Room temperature.
• Vanilla extract – Pure vanilla extract adds great flavor to the cupcakes and compliments the cinnamon.
• Zucchini – Finely grated! The key to getting the perfect texture in these cupcakes is to use finely grated zucchini. I recommend using the fine side of a box grater or pulsing the zucchini in your food processor.

Cinnamon Cream Cheese Frosting

• Unsalted butter – Room temperature. You can use salted butter, just omit any additional salt.
• Cream cheese – Room temperature for easy creaming.
• Powdered sugar – No need to sift the powdered sugar unless it is lumpy.
• Salt – Adds some contrast to the sweetness in the frosting.
• Vanilla extract – Pure vanilla extract adds amazing flavor to the cream cheese frosting.
• Cinnamon – A bit of cinnamon adds another layer of warm, spice flavor in the frosting.

How to Make Zucchini Cupcakes

These cupcakes are easy to make and only require a mixing bowl and a whisk!

First, in a large bowl, whisk together the dry ingredients (all-purpose flour, granulated sugar, baking powder, salt, and cinnamon). Next, add the wet ingredients (milk, vegetable oil, egg, and vanilla extract) to the flour mixture. Whisk the dry ingredients and wet ingredients together until they are just combined.

Stir in the grated zucchini until well dispersed throughout the batter. Portion the cupcake batter into 12 cupcake liners about 3/4 full. I use a large cookie scoop to ensure that the cupcakes are uniform in size.

Bake the cupcakes in a 350-degree F oven for approximately 20 minutes until the cupcakes bounce back when gently poked or an inserted toothpick comes out clean. Cool the cupcakes for a few minutes in the pan and then transfer to a wire rack to cool to room temperature.

To make the Cinnamon Cream Cheese Frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer. Whip the unsalted butter and cream cheese until light and fluffy. Add the powdered sugar and mix on low speed until combined. Next, add in the salt, cinnamon, and vanilla extract. Turn the mixer on high speed and whip for approximately 5 minutes until the frosting is light and fluffy.

Pipe the cinnamon cream cheese frosting onto the cooled cupcakes using a piping bag and your favorite piping tip! For these cupcakes, I used an open star French piping tip.