Can you taste the zucchini?

No. The zucchini becomes very mild during baking and mainly contributes moisture rather than vegetable flavor.

Should I peel the zucchini?

No. The skin is thin and softens during baking, adding attractive green flecks throughout the cupcakes.

Can I freeze these cupcakes?

Yes. Freeze the unfrosted cupcakes in an airtight container for up to three months. Thaw completely before adding the cream cheese frosting.

Best Spiced Zucchini Cupcakes with Cream Cheese Frosting

Name: Spiced Zucchini Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: PT-496147H41M9S
Total time: PT-496147H41M9S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3 large eggs; 1 1/3 cups granulated sugar; 1 cup vegetable oil; 2 cups finely shredded fresh zucchini; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 4 cups powdered sugar; 1 teaspoon ground cinnamon; 1 to 2 tablespoons milk, as needed

Description

Moist and warmly spiced zucchini cupcakes topped with rich cinnamon cream cheese frosting. These tender cupcakes are a delicious way to use fresh zucchini and make an easy dessert for fall gatherings, holidays, birthdays, or everyday baking.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 1/3 cups granulated sugar
1 cup vegetable oil
2 cups finely shredded fresh zucchini
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1 teaspoon ground cinnamon
1 to 2 tablespoons milk, as needed

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Instructions

Preheat the oven to 350°F (175°C) and line two standard muffin pans with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
In a large bowl, beat the eggs, granulated sugar, and vegetable oil until smooth and well blended.
Gradually add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. Avoid overmixing.
Fold the shredded zucchini into the batter until evenly distributed.
Divide the batter among the prepared cupcake liners, filling each about three-quarters full.
Bake for about 15 to 20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pans for several minutes, then transfer them to a wire rack and cool completely before frosting.
To make the frosting, beat the softened cream cheese and butter together until smooth and fluffy.
Add the vanilla, powdered sugar, and cinnamon. Beat until creamy, adding milk a little at a time if needed to reach a smooth piping or spreading consistency.
Pipe or spread the cinnamon cream cheese frosting over the completely cooled cupcakes and serve.

Notes

Do not squeeze all the moisture from the zucchini; its natural moisture helps keep the cupcakes tender.
If the shredded zucchini is exceptionally watery, blot it lightly with paper towels before adding it to the batter.
Use room-temperature cream cheese and butter for the smoothest frosting.
Do not frost the cupcakes until they are completely cool.
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Unfrosted cupcakes can be frozen in an airtight container for up to 3 months.
Optional additions include chopped walnuts, pecans, raisins, or mini chocolate chips.

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 330
Sugar: 34 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg