Description

These zucchini cupcakes are soft, moist, and perfectly spiced, with shredded zucchini for tenderness and cream cheese frosting for a tangy-sweet finish. A delicious way to enjoy summer’s harvest.

Ingredients

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cloves or allspice

3 large eggs, room temperature

1 cup granulated sugar

¾ cup vegetable oil

¼ cup orange juice

½ teaspoon almond extract (optional)

2 cups shredded zucchini, lightly blotted

Cream Cheese Frosting:

8 oz cream cheese (block-style), softened

½ cup unsalted butter, room temperature

3 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

Pinch of salt

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk flour, cinnamon, baking powder, baking soda, salt, and cloves.
In a separate bowl, beat eggs and sugar until frothy. Mix in oil, orange juice, and almond extract.
Gradually add dry ingredients to wet mixture until just combined. Fold in shredded zucchini.
Fill cupcake liners about ¾ full and bake for 18–20 minutes, or until a toothpick comes out clean.
Cool cupcakes on a wire rack before frosting.
For frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, salt, and vanilla; beat until fluffy.
Frost cooled cupcakes and serve.

Notes

Add mini chocolate chips or chopped walnuts for extra texture.
Swap almond extract for vanilla or lemon zest.
Substitute half the flour with whole wheat or replace some oil with applesauce for a lighter version.
Bake as mini cupcakes (10 minutes) or as a loaf (45–50 minutes).
Unfrosted cupcakes freeze well; frost before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 26g
Sodium: 200mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg