Zucchini Cupcakes Recipe

[Ungart]

Hey everyone, I want to introduce you to a treat that’s moist, spiced, and surprisingly packed with veggies! Our Zucchini Cupcakes are soft, flavorful, and topped with a rich cream cheese frosting. It’s the perfect way to enjoy a sweet bite with a healthy twist!

Ingredients​

For the Cupcakes:
310×244
139.9 kB

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chocolate chips (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions​

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a cupcake pan with paper liners.
2. Prepare the Cupcake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
   • In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
   • Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the grated zucchini and, if using, the chopped nuts and raisins or chocolate chips.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, beating until fully incorporated and smooth.
   • Stir in the vanilla extract.
5. Frost the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.

Enjoy these Zucchini Cupcakes as a deliciously moist treat with a hint of spice, topped with rich and creamy frosting!

 

[Peachy]

Hey there! The combo of cinnamon and nutmeg with the cream cheese frosting must be a winner. Has anyone tried adding chocolate chips to these? I’m curious if it adds an extra layer of sweetness!

 

[doebadie]

Hey everyone, I want to introduce you to a treat that’s moist, spiced, and surprisingly packed with veggies! Our Zucchini Cupcakes are soft, flavorful, and topped with a rich cream cheese frosting. It’s the perfect way to enjoy a sweet bite with a healthy twist!

Ingredients​

For the Cupcakes:
310×244
139.9 kB
View attachment 5952

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chocolate chips (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions​

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a cupcake pan with paper liners.
2. Prepare the Cupcake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
   • In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
   • Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the grated zucchini and, if using, the chopped nuts and raisins or chocolate chips.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, beating until fully incorporated and smooth.
   • Stir in the vanilla extract.
5. Frost the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.

Enjoy these Zucchini Cupcakes as a deliciously moist treat with a hint of spice, topped with rich and creamy frosting!

Zucchini Cupcakes sound like such a fun and tasty treat! I love how you can sneak in some veggies while enjoying dessert. The idea of a moist cupcake with a hint of spice is just perfect. I can’t wait to try baking these and sharing them with friends!

 

[Kenz]

good flavors, very cute, so appetizing!