Zucchini Cupcakes – Classic spice cupcakes loaded with shredded zucchini and topped with a cream cheese frosting. The perfect zucchini recipe!
Every year, so much zucchini comes out of my garden that I have to figure out as many ways as possible to use it up. One of the BEST ways to use some of that zucchini is to make zucchini cupcakes with it! While zucchini cupcakes may sound crazy, they taste super similar to zucchini muffins or zucchini bread as they are sweet and loaded with warm cinnamon flavor. I made a cream cheese frosting that perfectly pairs with the cupcakes!
Common Questions About Making Zucchini Cupcakes
What are zucchini cupcakes?
Zucchini cupcakes are spice cupcakes loaded with shredded zucchini and topped with a cream cheese frosting.
How many cupcakes does this recipe make?
It makes 12 cupcakes so if you want more, just double the recipe.
What else can I make with zucchini?
So many things! Zucchini can be used in everything from sweet to savory recipes. Some of my favorites include –
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
What other types of cupcakes can I make?
There are so many fun varieties of cupcakes to make! Some of the best are –
- Funfetti Cupcakes
- Lemon Cupcakes
- Rhubarb Cupcakes
- Lemon Raspberry Cupcakes
- Snickerdoodle Cupcakes
- Mimosa Cupcakes
Looking for more dessert recipes? Check these out!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 4 tablespoons butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the Cupcakes
- Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
- Add the milk, vegetable oil, eggs, and vanilla extract. Mix until just combined.
- Add the zucchini and fold to combine.
- Fill each cupcake tin 3/4 of the way full (I used a 1/4 cup scoop to make sure they're the same size). Bake the cupcakes until a toothpick inserted into the center comes out clean - about 18-20 minutes.
- Allow the cupcakes to cool completely on a wire rack before icing them (below).
For the Frosting
- Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy - about 2 minutes.
- Add the vanilla extract and mix to combine.
- On low speed, add the powdered sugar a little at a time until completely incorporated.
- Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the frosting is light and fluffy - about 2 minutes.
- Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D). Frost the cupcakes as desired.
- Store any leftover cupcakes at room temperature for up to 5 days.
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