Zucchini Cupcakes with Cream Cheese Frosting

These zucchini cupcakes are the perfect way to make use of fresh summer produce. Each bite is soft, fluffy, and perfectly spiced, all wrapped up with a rich cream cheese frosting that melts on the tongue. Whether I’m heading to a picnic or just craving something sweet and homemade, this recipe always delivers comfort with a hidden touch of vegetables.

Why You’ll Love This Recipe

I love how this recipe sneaks in veggies without sacrificing flavor. The zucchini adds a ton of moisture, making the cupcakes incredibly tender. I’ve added cinnamon and cloves to warm up the flavor, and a hint of almond extract for a surprising depth. And of course, the thick, tangy cream cheese frosting is the perfect finishing touch. These cupcakes are quick to whip up and always a crowd-pleaser during the summer months.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• ground cinnamon

• baking powder

• baking soda

• salt

• ground cloves or allspice

• large eggs, room temperature

• sugar

• vegetable oil

• orange juice

• almond extract (optional)

• shredded zucchini, lightly patted dry

• block-style cream cheese, softened but still cool

• unsalted butter, room temperature

• confectioners’ sugar, sifted

• pure vanilla extract

• pinch of salt

Directions

1. I preheat the oven to 350°F and line a muffin tin with paper liners.

2. In one bowl, I whisk together the flour, cinnamon, baking powder, baking soda, salt, and cloves.

3. In another bowl, I whisk the eggs and sugar until frothy, then add the oil, orange juice, and almond extract.

4. I stir the dry ingredients into the wet ingredients until just combined, then fold in the shredded zucchini.

5. I fill each muffin cup about three-quarters full and bake for 18 to 20 minutes, until a toothpick comes out clean.

6. Once baked, I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

7. To make the frosting, I beat cream cheese and butter until smooth. I mix in the powdered sugar, salt, and vanilla until everything’s creamy.

8. I transfer the frosting to a piping bag and decorate the cooled cupcakes, topping them with a light dusting of cinnamon or chopped nuts if I’m feeling fancy.

Servings and timing

This recipe yields about 18 cupcakes.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Cooling Time: 30 minutes

• Total Time: 1 hour

Variations

• I sometimes swap the cream cheese frosting with a vanilla buttercream or even chocolate frosting for a twist.

• For extra texture, I add ½ cup of chopped nuts, golden raisins, or chocolate chips to the batter.

• These also bake beautifully as mini cupcakes—just reduce the baking time to 8–12 minutes.

• I like to combine shredded carrots or apple with the zucchini for a mixed veggie version. Replacing the oil with unsweetened applesauce also works well for a healthier option.

storage/reheating

I store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. If I’m making them ahead of time, I keep the cupcakes and frosting separate and frost just before serving. For longer storage, I freeze unfrosted cupcakes for up to 3 months. When I want to freeze frosted cupcakes, I flash-freeze them first, then wrap and store in a sealed container. Before serving, I thaw them in the fridge and let them come to room temperature.

FAQs

How do I keep zucchini from making the cupcakes soggy?

I grate fresh zucchini and lightly pat it dry with a towel. I don’t squeeze all the moisture out—just enough so it’s not dripping wet.

Can I use pre-shredded zucchini from the store?

I prefer grating it fresh at home. Store-bought shredded zucchini is often too dry or too thick for baking.

What if I don’t have almond extract?

No problem. I just substitute with vanilla extract, or leave it out altogether. The cupcakes still taste delicious.

Can I make these gluten-free?

Yes, I swap in a 1:1 gluten-free flour blend. I make sure the blend contains xanthan gum or add some separately to get the right texture.

Do these cupcakes taste like zucchini?

Not really. The spices and frosting take the lead. The zucchini mostly adds moisture and texture without a strong veggie taste.

Conclusion

These zucchini cupcakes have everything I want in a summer treat—moist texture, warm spice, and that dreamy cream cheese frosting. I love that they’re easy to make, versatile, and even sneak in some veggies. Whether I’m serving them at a party or just baking for fun, they always hit the spot.