Zucchini Cupcakes

Zucchini Cupcakes topped with cream cheese frosting

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5 from 10 votes

These Zucchini Cupcakes are amazingly delicious and moist! A whole batch will get devoured before you know it.

Prep Time20

Cook Time23

Total Time43

Servings: cupcakes

Calories: 270kcal

Author: Lisa Longley

Ingredients

Zucchini Cupcakes

2 1/2 cups all-purpose flour (300 grams)
1 1/4 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
4 large eggs room temperature
1 1/2 cups granulated sugar (297 grams)
1/2 cup packed light brown sugar (106.5 grams)
1 1/2 cups vegetable oil (297 grams or 354.9 ml)
1 pound zucchini about 2 medium zucchini, or 3 cups grated, grated finely

Cream Cheese Frosting

8 ounces cream cheese room temperature (227 grams)
4 tablespoons unsalted butter room temperature (56.5 grams)
2 cups powdered sugar not packed (227 grams)
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, salt, and spices.
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 table salt
Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil, about half a cup at a time, and whisk until it’s combined.
4 large eggs , 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 1 1/2 cups vegetable oil
Slowly add the flour mixture. Stir in the grated zucchini.
1 pound zucchini
Fill the cupcake liners 3/4 full.
Turn your oven down to 325 degrees Fahrenheit 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.
8 ounces cream cheese, 4 tablespoons unsalted butter, 2 cups powdered sugar, 1 to 2 teaspoons 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.

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