Zucchini cupcakes with cream cheese frosting are just the thing to use up your end-of-summer veggies. They’re delicious and a treat for anyone with a sweet tooth!
Hey people! How are things? How’s your summer going?
Well, it’s about to get even better.
Because today not only am I bringing you a delicious recipe for zucchini cupcakes with cream cheese frosting, but I’m bringing you a giveaway AND a roundup of some other AHHHmazing cupcake recipes from some of my blogger friends.
You might have noticed that I’ve been posting gazillions of cupcake recipes recently.
That’s ’cause my friend Zainab from A Classic Twist and I have been celebrating our love of cupcakes (and our opposite-of-love for Mondays) with this little hashtag: #CupcakeMondays.
Every Monday we (and anyone else who wants to participate hint hint) post pictures of cupcakes on Insta and use that hashtag. It’s a delicious start to the week!
Today, we bring that fun to our blogs. My contribution to our party is these amazingly delicious zucchini cupcakes.
They’re lightly spiced, perfectly soft and moist, and topped with a mountain of tangy-sweet cream cheese frosting.
Why you’ll love these zucchini cupcakes:
- They’re SO EASY to make
- You don’t need a stand mixer!
- You feel a little less guilty eating a zucchini cupcake than one made without veggies (or I feel less guilty, anyway)
These cupcakes are super simple to whip together; you just need a bowl and a spatula. It’s like making muffins or quick bread—but the result is more cupcake than muffin so don’t worry that you’ll end up with breakfast food rather than dessert.
More cupcake recipes!
To continue the #CupcakeMondays party, be sure to check out these cupcake recipes from my blogger friends. You’re in for some serious goodness!
Tropical Passion Fruit Cupcakes from A Classic Twist
Salted Caramel Cupcakes from A Table Full of Joy
Better Than Box Mix Cupcakes from Kelly Lynn’s Sweets and Treats
Peach Moscato Cupcakes from Blue Bowl Recipes
Candy Apple Cupcakes from Love in My Oven
White and Dark Chocolate Raspberry Cupcakes from Pies and Tacos
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1 cup packed light brown sugar
- 1 1/2 cups lightly packed grated zucchini from 6 to 7 ounces of zucchini
- 1/2 cup unsalted butter at room temperature
- 6 ounces cream cheese at room temperature
- 2 to 2 1/2 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees. Line 10 muffin cups with paper liners and set pan aside.
- Whisk together the flour, baking soda, baking powder, salt, and spices in a medium mixing bowl until well combined.
- In a second bowl, whisk together the oil, eggs, vanilla, and lemon zest until smooth. Whisk in the sugar until well combined and no lumps of sugar remain. Stir in the grated zucchini, then fold in the dry ingredients until just combined.
- Divide batter evenly between the prepared muffin cups. Bake 20 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat the butter and cream cheese in a medium mixing bowl with an electric mixer very light and creamy. With mixer on low, gradually add the powdered sugar, mixing until combined. Beat in the vanilla and salt. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add more powdered sugar if necessary to achieve desired consistency. Frost cupcakes as desired and serve.
Be sure your frosting ingredients are at room temperature, otherwise it's difficult to mix them together properly.
Cupcakes adapted from Martha Stewart’s Cupcakes