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.
Tools & Supplies for Making Zucchini Cupcakes
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.
Zucchini Cupcakes Recipe Tips
Let’s talk zucchini!
Use a box grater to finely grate the zucchini. You can also use a food processor, but I recommend pulsing the zucchini as opposed to grating it. If the zucchini shreds are too thick, they will not soften into the cupcake and will be crunchy. Also, if your zucchini is very large and has big seeds in the center, I recommend removing the seeds before grating.
Portion the cupcake batter using a cookie scoop
I love using a large cookie scoop to portion the cupcake batter into cupcake liners. A large cookie scoop is equivalent to 3 tablespoons of batter. Cookie scoops ensure that each cupcake liner gets the same amount of batter which helps the cupcakes bake evenly and be uniform in size. It also makes the process a lot neater!
Frosting the cupcakes
To decorate these cupcakes, I used a piping bag fitted with an open star French piping tip. To make the swirl, apply pressure to the back of the piping bag. Start the tip in the center of the cupcake and swirl outward until the entire top of the cupcake is covered. Then, start swirling the frosting up in smaller concentric circles. Once you have piped the swirls, let up on the pressure on the piping bag and pull the tip upward. If desired, add some chopped walnuts or pecans.
Storing and serving
The zucchini cupcakes can be stored in an airtight container in the fridge for up to five days! The cupcakes are best enjoyed at room temperature, so remove the cupcakes from the refrigerator at least one hour before serving.
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Zucchini 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
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Comments & Reviews
This is by far the best zucchini cupcakes I have ever tasted! Moist and so delectable!
I am so happy to hear you loved this recipe! Thank you so much for trying it out and leaving a positive review! 🙂