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You are here: Home / Cakes and Cupcakes / Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes with Cream Cheese Frosting

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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!

zucchini cupcakes with cream cheese frosting on a cake stand

Pinterest image for zucchini cupcakes with text overlay

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.

cupcake with a bite taken out of it with more zucchini cupcakes in the background

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

 

5 from 2 votes
zucchini cupcakes with cream cheese frosting on a cake stand
Print
Prep Time
20 mins
Cook Time
20 mins
Cooling time
2 hrs
Total Time
2 hrs 40 mins
 
Zucchini cupcakes with cream cheese frosting are a delicious treat for summer or any time of year!
Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Zucchini cupcakes
  • 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
Cream cheese frosting
  • 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
Instructions
Cupcakes:
  1. Preheat the oven to 350 degrees. Line 10 muffin cups with paper liners and set pan aside.
  2. Whisk together the flour, baking soda, baking powder, salt, and spices in a medium mixing bowl until well combined.
  3. 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.
  4. 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.
Frosting:
  1. 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.
Recipe Notes

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

Related

Comments

  1. Teesh says

    August 10, 2018 at 4:16 am

    I haven’t baked in a long time, but once I do get back to doing so, I’ll join in with the #CupcakeMondayMadness! 😛 (also, I don’t have a kid but zucchini cupcakes is probably a great way to get kids to eat veggies hahaha!)

    Reply
    • Kelsie says

      August 12, 2018 at 3:36 pm

      Yaaay! Can’t wait to see what you post! Thank you, Teesh!

      Reply
  2. Kay says

    July 30, 2018 at 2:58 pm

    5 stars
    These were delicious! Great way to use extra zucchini.

    Reply
    • Kelsie says

      August 2, 2018 at 7:43 pm

      Thank you!

      Reply
  3. Shashi at SavorySpin says

    July 30, 2018 at 11:16 am

    5 stars
    I so love your’s and Zainab’s idea to make make Mondays so much better cos cupcakes are like a huge smile -right?! And these filled with zucchini and topped with that delectable frosting are the perfect balance – the perfect blend og naughty and nice to make Mondays marvelous!

    Reply
    • Kelsie says

      August 2, 2018 at 7:36 pm

      Awww thank you, Shashi! Cupcakes make Mondays SOOO much better don’t they?

      Reply
      • Tresa says

        August 4, 2020 at 5:19 pm

        Made a double batch with all the zucchini and they just came out of the oven, they smell heavenly and I can’t wait to try them! But of course, frosting first
        👩🏼‍🍳

        Reply
        • Kelsie says

          August 5, 2020 at 6:45 am

          I hope you love them as much as I do!

          Reply
  4. thatskinnychickcanbake says

    July 29, 2018 at 2:10 pm

    I love the idea of cupcake Mondays! Now if I only had a kitchen! Until then, I’ll just drool over your zucchini treats!

    Reply
    • Kelsie says

      August 2, 2018 at 7:32 pm

      Thank you, Liz!

      Reply
  5. grace says

    July 26, 2018 at 1:37 pm

    makes me wish our zucchini crop wasn’t crap this year! very tasty!

    Reply
    • Kelsie says

      August 2, 2018 at 7:32 pm

      Thank you!

      Reply
  6. Miriam @londonkitchendiaries says

    July 26, 2018 at 1:20 am

    My kind of way to eat more veggies 🙂 They look absolutely delicious xx

    Reply
    • Kelsie says

      August 2, 2018 at 7:32 pm

      Thank you, Miriam!

      Reply
« Older Comments

Trackbacks

  1. May Seasonal Produce Guide - Raspberries and Kohlrabi says:
    May 5, 2020 at 2:42 pm

    […] Zucchini Cupcakes with Cream Cheese Frosting – The Itsy-Bitsy Kitchen These zucchini cupcakes are soft, fluffy, and perfectly spiced. Topped with cream cheese frosting, they’re hard to beat! […]

    Reply
  2. Salted Caramel Cupcakes • A Table Full Of Joy says:
    October 6, 2018 at 1:10 pm

    […] Zucchini Cupcakes with Cream Cheese Frosting from The Itsy-Bitsy Kitchen […]

    Reply

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photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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