These Zucchini Cupcakes are amazingly delicious and moist! A whole batch will get DEVOURED before you know it!
The other day I shared with you this amazing Cream Cheese Frosting recipe and when I did I promised you I would be brining you some Zucchini Cupcakes! And today is the day my friends!
These cupcakes are based off of this Caramel Zucchini Spice Poke Cake which is OVER THE TOP amazing! But I decided that I needed it in smaller form. Actually, I decided that my Cream Cheese Frosting needed a more civilized delivery system than a spoon.
This batch of cupcakes makes TWO AND A HALF DOZEN! Yummy, right? So I sent this big tub of them to work with Nathan and something crazy happened, he came home with the tub the same day! EMPTY! ?
He walked in the door and said, “People really liked those muffins!”
???
Oops!! I guess that’s what happens when you just hand your husband tupperware after tupperware as he walks out the door. To be fair to his coworkers, they were unfrosted because I still needed to shoot the cream cheese frosting. But that just goes to show, if you eat all your frosting before they make it to your cupcakes, you can still eat your muffins.
?
Zucchini Cupcakes
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 tsps baking powder
- 1 tsp baking soda
- 1 1/4 tsps cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/2 tsp 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 see note
Instructions
- reheat your oven to 350 degrees. Prepare three cupcake pans with parchment baking cups (or regular 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. (I love using this scoop).
- 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.
Notes
You might also like:
Caramel Zucchini Spice Poke Cake
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Mir says
I would have eaten them all, too. Whenever I bring baked goods to work, they disappear so fast!
And adding the frosting on top…wow. I am undone!
Dorothy at Shockingly Delicious says
Words to live by: “If you eat all your frosting before they make it to your cupcakes, you can still eat your muffins.”
Dorothy at Shockingly Delicious recently posted…3-Ingredient White Chocolate Matzo Treats for Passover
Megan @ MegUnprocessed.com says
I love zucchini cakes! Cute pictures! 🙂
Brenda says
When I first saw this on my Pinterest feed I was a little confused (and disgusted). VEGETABLES in CUPCAKES! I couldn’t believe my eyes. BUT I tried them out yesterday and they were AMAZING!!! So much so that I brought them to my book club that same night and they were a hit! Even my picky 3 year old ate enough to give him a tummy ache! LOL! Thanks for the recipe, I loved it.
Lisa Longley says
LOL!! I’m glad they were a hit, Brenda!
Sophie says
Delicious!! <3 <3 Thank you so much for the recipe!
Lisa Longley says
So glad you liked them Sophie!
Melinda Oviedo says
Hi, I found this recipe on Pinterest . Can’t wait to try it! I don’t have cloves, can I substitute it with all spice?
Lisa Longley says
I haven’t tried it with allspice, but I feel like it would be good in these!
bonnie says
I would like to follow you but it won’t accept my e mail address. How can I get it to accept it? thanks
Lisa Longley says
That is super weird, Bonnie! It did it to me too when I tried to add you from my site also. I have manually added you, let me know if you don’t get a yummy email tomorrow 🙂
Kerri Diegel says
My friend Andi tweaked this a bit and turned them into the best gluten free, vegan cupcakes. People clamor for them when we make them.
Bri says
do we need to drain the zucchini in a cheese cloth to get rid of all the juices or do we just grate and add it all to cupcakes?
Lisa Longley says
I didn’t squeeze it out, I just added it.
Sheryl says
Delicious ????
Lisa Longley says
Glad you liked these Sheryl!