Zucchini Cupcakes

Nutriscore Rating: 37/100

Elevate your dessert game with these moist and flavorful Zucchini Cupcakes, a delightful twist on traditional sweet treats that sneak in a healthy dose of vegetables! Perfectly spiced with cinnamon and nutmeg, these tender cupcakes feature a hint of natural sweetness from shredded zucchini, making them irresistibly soft and rich. Topped with a luscious cream cheese frosting that’s whipped to perfection, they strike the ultimate balance between indulgence and freshness. Ready in under an hour and yielding 12 servings, this easy-to-follow recipe is ideal for family gatherings, potlucks, or anytime you’re craving a unique dessert. Whether you garnish them with a sprinkle of cinnamon or a touch of zucchini for flair, these cupcakes are guaranteed to impress. Perfect for zucchini season or year-round baking, these treats are a must-try for anyone looking to combine wholesome ingredients with decadent flavor!

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 2 units large eggs
• 0.5 cup vegetable oil
• 1.5 teaspoons vanilla extract
• 1 cup shredded zucchini
• 8 ounces cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

📝 Instructions

13 steps

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.

2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

3. In a separate medium bowl, beat the eggs. Add the vegetable oil and vanilla extract to the eggs, and whisk until combined.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

5. Fold the shredded zucchini into the batter until evenly distributed.

6. Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.

7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and fluffy.

10. Gradually add the powdered sugar to the cream cheese mixture, beating well after each addition.

11. Add the vanilla extract to the frosting and beat until fully incorporated.

12. Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake.

13. Optional: Garnish with a sprinkle of cinnamon or a small piece of zucchini for decoration.

Nutrition Facts

1 serving (117.3g)

Calories		433
% Daily Value*
Total Fat		20.2 g	26%
	Saturated Fat	8.0 g	40%
	Polyunsaturated Fat	5.6 g
Cholesterol		62 mg	21%
Sodium		256 mg	11%
Total Carbohydrate		60.3 g	22%
	Dietary Fiber	0.7 g	3%
	Total Sugars	47.7 g
Protein		4.0 g	8%
Vitamin D		0.2 mcg	1%
Calcium		40 mg	3%
Iron		1.1 mg	6%
Potassium		109 mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2182 cal (41.4%%)

Protein: 193 cal (3.7%%)

Carbs: 2895 cal (54.9%%)