These Zucchini Cupcakes are amazingly delicious and moist! A whole batch will get devoured before you know it. Pair them with my Cream Cheese Frosting for the perfect dessert.
The other day I shared with you this amazing Cream Cheese Frosting recipe and these Zucchini Cupcakes are the perfect recipe to pair them with!
These cupcakes are based off of this Caramel Zucchini Spice Poke Cake which is such an amazing dessert that anytime I bring it somewhere I am asked for the recipe. As delicious as that cake is, I decided that I needed it in smaller form. Or maybe, I decided that my Cream Cheese Frosting needed a more civilized delivery system than a spoon.
I tried them out yesterday and they were AMAZING!!! So much so that I brought them to my book club that same night and they were a hit! Even my picky 3 year old ate enough to give him a tummy ache! LOL! Thanks for the recipe, I loved it.
How to Make Zucchini Cupcakes
This is just a brief overview of how this amazing cupcake recipe comes together. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
- Mix the wet ingredients. In a medium-sized bowl, combine the eggs, sugar, and oil and whisk until combined.
- Combine the wet ingredients and dry ingredients. Stir until they are just combined. Then stir in the zucchini.
- Bake the cupcakes. Pour the batter into the prepared cupcake pans and bake until a toothpick comes out with just a few crumbs. After they cool, top them with cream cheese frosting.
Silicon Muffin Pan
Frosting Zucchini Cupcakes
Cream cheese frosting is the perfect addition to these wonderful cupcakes. The tang of the frosting goes perfectly with the sweetness and spice of the cupcakes. My Cream Cheese Frosting is easy to make, and you will love it on these.
If you want it to look like the photos, I suggest doubling the recipe and piping the frosting onto the cupcakes using a piping set.
How to Make Cream Cheese Frosting
Here is a brief overview of how this frosting comes together. For the full recipe including all measurements, be sure to click on the link in the box below or scroll to the recipe card at the bottom of the post.
- Beat together the cream cheese and butter. Make sure both are at room temperature.
- Add the powdered sugar. Add it one cup at a time and beat until smooth. Mix in the vanilla.
- Frost over cooled cupcakes. Use an offset spatula or piping bag.
Cream Cheese Frosting
Grating Zucchini
Besides adding a bit more nutrition to your dessert, adding vegetables to a recipe like this one adds in moisture, making them totally delectable. Just like in my Carrot Cake, the key is to grate the veggie and then add it to the recipe. You don’t want to ring any of the moisture out; I’ve accounted for it in the recipe.
Wash your zucchini to remove any dirt and cut off both ends. Use a box grater to finely shred it. You will need one pound of zucchini, which is about three cups of shredded zucchini (two medium-sized zucchini.)
Tips and Tricks
- Use fresh ingredients. Both baking powder and baking soda are in this recipe and should be replaced every six months or so. They won’t work like they are supposed to in your baking recipes if they are not active. To test yours to make sure they are fresh, mix a little baking soda with vinegar and a little baking powder with water. Both should bubble up right away.
- Measure your flour correctly. This step is so important that it gets its own section below.
- Don’t frost the cupcakes while they’re warm. Wait until the cupcakes are completely cool before frosting or the frosting will melt and fall. Since the frosting needs to be refrigerated and I don’t love cold cupcakes, I like to make the cupcakes the day before and frost them just before serving.
Measuring Flour
Getting the correct amount of flour in a baking recipe is crucial. Flour packs easily and getting too much can ruin your cupcakes. Follow these steps for measuring flour correctly without a kitchen scale. Click on the link in the box below for detailed steps and photos.
- Fluff the flour. Whisk it in the bag or container it’s stored in to aerate the flour.
- Use a spoon to scoop the flour. Scoop the flour into a dry measuring cup using a spoon until it is heaping.
- Level it off. Use the flat edge of a spatula or butter knife to level off any excess flour.
How to Measure Flour
Storing and Freezing Cupcakes
These cupcakes can be stored in an airtight container at room temperature for up to one week. If frosted, the cupcakes should be stored in the refrigerator.
These cupcakes can be frozen, assuming they are not frosted. Cream cheese doesn’t have a good consistency once frozen and thawed. To freeze unfrosted zucchini cupcakes, place them on a tray in a single layer. Freeze for one to two hours and then transfer to an airtight container. Store in the freezer for up to three months.
FAQ
This recipe makes 30 cupcakes. Fill each cupcake liner 3/4 full.
One batch of our Cream Cheese Frosting will frost these cupcakes. If you want to pipe the frosting as you see in the photos you will need 2 1/2 times the recipe.
If you want to add cocoa powder and make chocolate zucchini cupcakes, I recommend you make my Chocolate Zucchini Cake batter and pour into your prepared muffin tin or cupcake pan.
Unfrosted cupcakes can be frozen. See my directions for storing and freezing above.
Other Zucchini Recipes
Looking for other ways to use up your zucchini crop? Here are a few delicious ideas!
If you try these zucchini cupcakes or any of my other recipes, let me know what you think by leaving a comment below!
Zucchini Cupcakes
Ingredients
Zucchini Cupcakes
- 2 1/2 cups all-purpose flour (300 grams)
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar (297 grams)
- 1/2 cup packed light brown sugar (106.5 grams)
- 1 1/2 cups vegetable oil (297 grams or 354.9 ml)
- 1 pound zucchini about 2 medium zucchini, or 3 cups grated, grated finely
Cream Cheese Frosting
- 8 ounces cream cheese room temperature (227 grams)
- 4 tablespoons unsalted butter room temperature (56.5 grams)
- 2 cups powdered sugar not packed (227 grams)
- 1 to 2 teaspoons vanilla extract
Instructions
Zucchini Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Prepare three cupcake pans with cupcake liners.
- Whisk together in a large bowl the flour, baking powder, baking soda, salt, and spices.2 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, 1/8 teaspoon ginger, 1/2 teaspoon table salt
- Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil, about half a cup at a time, and whisk until it’s combined.4 large eggs, 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 1 1/2 cups vegetable oil
- Slowly add the flour mixture. Stir in the grated zucchini.1 pound zucchini
- Fill the cupcake liners 3/4 full.
- Turn your oven down to 325 degrees Fahrenheit right before putting the cupcakes in. Bake for 23 to 26 minutes or until the edges just begin to turn golden brown and a toothpick inserted in the center comes out with just a few crumbs.
- Allow cupcakes to cool completely before frosting.
Cream Cheese Frosting
- Cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.8 ounces cream cheese, 4 tablespoons unsalted butter, 2 cups powdered sugar, 1 to 2 teaspoons vanilla extract
Notes
Lynn says
Great recipe!! Super moist and great flavor. There were a hit with the family. I’ll be making them over and over!!
I’m so glad that you liked them!
CONSTANCE TEAGUE says
I enjoy reading your emails, and I look forward to trying the recipes with carrot or zucchine in them.
I’m glad to hear it!