Zucchini Cupcakes with Cream Cheese Frosting
These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert.
Servings 12 cupcakes
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini
Frosting
- 8 ounces cream cheese softened
- 4 tbsp butter softened
- 1 tsp vanilla extract
- 2 cups confectioner's sugar
Instructions
Cupcakes
- Preheat the oven to 350F.
- Line a cupcake pan with 12 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 just until combined-- you don’t want to overmix!
- Fold in the zucchini.
- Fill each cupcake well ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all 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 decorating them (below).
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 a low speed, add the confectioner's sugar (about a 1/2 cup at a time) until completely incorporated.
- Once all of the sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy-- about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D).
- Decorate the cupcakes as desired.
- Store any leftover cupcakes in the refrigerator for up to 5 days.