Description
These Zucchini Cupcakes are incredibly moist and warmly spiced, thanks to fresh zucchini and a blend of cinnamon and cloves. Topped with a rich cream cheese frosting, they’re a sweet, satisfying way to use up summer produce.
Ingredients
- All-purpose flour
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Ground cloves or allspice
- 2 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
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk flour, cinnamon, baking powder, baking soda, salt, and cloves.
- In another bowl, whisk eggs and sugar until frothy. Add oil, orange juice, and almond extract if using.
- Stir dry ingredients into the wet mixture until just combined, then fold in the shredded zucchini.
- Fill muffin cups ¾ full and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, salt, and vanilla, and beat until creamy.
- Pipe or spread frosting onto cooled cupcakes. Optionally, dust with cinnamon or sprinkle with chopped nuts.
Notes
- Do not squeeze all the moisture from the zucchini—just pat it lightly dry.
- Add nuts, raisins, or chocolate chips for extra texture.
- Frost just before serving if making ahead.
- Use mini muffin tins and bake 8–12 minutes for bite-sized cupcakes.
- For a healthier version, substitute applesauce for some or all of the oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
