Zucchini Cupcakes
These Zucchini Cupcakes are amazingly delicious and moist! A whole batch will get devoured before you know it.
Servings: 30 cupcakes
Ingredients
Zucchini Cupcakes
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cups packed light brown sugar
- 1 1/2 cups vegetable oil
- 1 pound zucchini about 2 medium zucchini, or 3 cups grated, grated finely
Cream Cheese Frosting
- 8 ounces cream cheese
- 4 tablespoons unsalted butter
- 2 cups powdered sugar not packed
- 1 to 2 teaspoons vanilla extract
Instructions
Zucchini Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Prepare three cupcake pans with cupcake liners.
- Whisk together in a large bowl the flour, baking powder, baking soda, and spices.
- Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
- Slowly add the flour mixture. Stir in the zucchini.
- Fill the cupcake liners 3/4 full.
- Turn your oven down to 325 right before putting the cupcakes in. Bake for 23 to 26 minutes or until the edges just begin to turn golden brown and a toothpick inserted in the center comes out with just a few crumbs.
- Allow cupcakes to cool completely before frosting.
Cream Cheese Frosting
- Cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.
Notes
For just a small layer of frosting on each cupcake, one recipe of the frosting should be enough. If you would like to pile it high as in the pictures, you will need two to two and half recipes.