These zucchini cupcakes are extra moist with a warm spice-cake flavor and a bright hint of orange. They’re finished with a generous cinnamon cream cheese frosting that elevates the taste—perfect for using up garden zucchini.
Why You’ll Love these Zucchini Cupcakes
When zucchini is in season it’s a great reason to bake. If you enjoy chocolate zucchini cakes, these cupcakes offer a delicious non-chocolate alternative. They bake up super moist with a cozy spice-cake profile and a touch of orange zest to brighten the flavor. The cinnamon cream cheese frosting pairs beautifully with the warm spices.
They aren’t overly sweet but are full of flavor and tender texture.
If you haven’t baked with zucchini before, you’re in for a treat. Grated zucchini keeps baked goods tender and moist—the shreds break down during baking so you won’t notice strings in the finished cupcakes. Fans of carrot cake or spice cake will appreciate these zucchini cupcakes.
Making the Cupcakes
The batter comes together quickly and you don’t need an electric mixer.
- Preheat the oven to 350°F (180°C) and line a 12-cavity muffin pan with paper liners. Liners are recommended; greasing the pan alone can cause sticking.
- Trim the zucchini ends and grate it on a cheese grater. Lightly blot the grated zucchini with paper towels to remove excess liquid—don’t try to make it dry, just remove the excess moisture.
- In a large bowl whisk together the dry ingredients: all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt. This ensures even distribution of spices and leavening agents.
- In another bowl whisk the wet ingredients: vegetable oil, granulated sugar, brown sugar, eggs, vanilla, orange zest, and milk. The orange zest is optional but recommended for brightness.
- Make a well in the dry ingredients and pour in the wet mixture. Gently stir until the batter is about 70% combined—avoid overmixing.
- Fold the blotted grated zucchini into the batter until the remaining streaks of dry ingredients disappear. The zucchini will add some moisture, helping the batter come together.
- Spoon the batter into the lined muffin cups, filling each about 3/4 full. You should have roughly 12 cupcakes; fewer indicates the cups were overfilled.
- Bake in the center of the preheated oven for 20–25 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
Cinnamon Cream Cheese Frosting
These cupcakes are topped with a tangy cream cheese frosting with a hint of cinnamon to echo the spices in the cake. You can omit the cinnamon for a classic cream cheese frosting. Key tips:
- Butter and cream cheese should be softened but still cool—soft enough to press with a finger but not melting.
- Use full-fat, brick-style cream cheese. Tubbed or whipped cream cheese is too soft for frosting.
- Sift powdered sugar before adding to avoid lumps; overmixing to remove lumps can make the frosting too thin.
Moist and tender with warm spice notes and tangy cinnamon cream cheese frosting, these zucchini cupcakes are an ideal way to use fresh zucchini. Below is a concise recipe summary including ingredients and instructions.
Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
Equipment
- 12-cavity muffin pan
Ingredients
Zucchini Cupcakes
- 1 cup grated zucchini (about 1 medium)
- 1 1/2 cups all-purpose flour (188 g), sifted
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegetable or canola oil (80 ml)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup brown sugar (105 g), light or dark
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 tbsp orange zest
- 1/3 cup milk (80 ml), room temperature
Cinnamon Cream Cheese Frosting
- 3/4 cup unsalted butter (170 g), softened but still firm
- 4 oz full-fat brick-style cream cheese (112 g)
- 2–3 cups powdered sugar (220–300 g), sifted
- 1/2 tsp cinnamon (adjust to taste)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp heavy cream, if needed
Instructions
Zucchini Cupcakes
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with papers.
- Trim and grate the zucchini, then blot with paper towels to remove excess moisture.
- Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Whisk oil, granulated sugar, brown sugar, eggs, orange zest, vanilla, and milk in a separate bowl.
- Make a well in the dry ingredients, add the wet mixture, and gently fold until about 70% combined.
- Fold in the blotted zucchini until no dry streaks remain.
- Divide batter among liners, filling each about 3/4 full. Bake 20–25 minutes, until tops are set and a toothpick comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
- Beat the butter until smooth. Add cream cheese (cut into chunks) and beat until just combined.
- Add 1 1/2 cups sifted powdered sugar, cinnamon, salt, and vanilla. Beat on low, then medium until combined.
- Add remaining powdered sugar 1/2 cup at a time until desired sweetness and consistency are reached. If needed, add 1 tbsp heavy cream.
- Frost cooled cupcakes with a piping bag or a knife.
Notes
- Cream Cheese: Use full-fat brick-style cream cheese for best texture.
- Storage: Unfrosted cupcakes can be stored at room temperature in an airtight container overnight. Frosted cupcakes can sit covered at room temperature up to 8 hours; refrigerate leftovers for up to 4 days.
- Nutrition: Nutrition values are estimates based on one frosted cupcake (12 cupcakes total).
Nutrition
Per cupcake (estimate): Calories 418 kcal; Carbs 51 g; Protein 4 g; Fat 23 g; Saturated Fat 11 g; Sugar 38 g; Sodium 194 mg.