Description
These Cream Cheese Frosted Zucchini Cupcakes Recipe are soft, moist, and topped with a luscious homemade cream cheese frosting. Made with fresh zucchini, warm spices, and simple pantry ingredients, they’re the perfect dessert for summer baking, parties, holidays, or anytime you want a sweet treat.
Ingredients
For the Cupcakes
1½ cups all-purpose flour – Provides the structure while keeping the cupcakes tender.
1 teaspoon baking powder – Helps the cupcakes rise.
½ teaspoon baking soda – Creates a light, fluffy texture.
1 teaspoon ground cinnamon – Adds warm, comforting spice.
¼ teaspoon ground nutmeg (optional) – Enhances the cozy flavor.
½ teaspoon salt – Balances the sweetness.
½ cup vegetable oil – Keeps the cupcakes moist.
½ cup packed brown sugar – Adds moisture and a light caramel flavor.
¼ cup granulated sugar – Sweetens the batter.
2 large eggs – Bind the ingredients together.
1 teaspoon vanilla extract – Adds rich flavor.
1½ cups finely shredded zucchini (lightly squeezed dry) – Adds natural moisture without overpowering the flavor.
½ cup chopped walnuts or pecans (optional) – Adds a delicious crunch.
½ cup raisins or mini chocolate chips (optional) – Adds sweetness and texture.
For the Cream Cheese Frosting
8 ounces cream cheese, softened – Creates a rich and tangy frosting.
¼ cup unsalted butter, softened – Adds creaminess.
2½ cups powdered sugar – Sweetens and thickens the frosting.
1 teaspoon vanilla extract – Enhances the flavor.
Pinch of salt – Balances the sweetness.
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Fold the shredded zucchini into the wet mixture.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in nuts, raisins, or chocolate chips if using.
- Divide the batter evenly among the cupcake liners.
- Bake for 20–24 minutes until a toothpick comes out clean.
- Cool the cupcakes completely on a wire rack.
- Beat the cream cheese, butter, powdered sugar, vanilla, and salt until fluffy.
- Frost the cooled cupcakes, garnish if desired, and serve.
Notes
- Lightly squeeze the zucchini for perfectly moist cupcakes.
- Cool completely before adding the cream cheese frosting.
- Store frosted cupcakes in the refrigerator for the best freshness.
- Prep Time: 20
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake per serving
- Calories: 340 calories
