These zucchini cupcakes are extra moist with a warm spice cake flavor and a delightful hint of orange. They’re finished with a generous cinnamon cream cheese frosting that elevates the taste—an ideal recipe for using garden zucchini.
Why You’ll Love these Zucchini Cupcakes
When zucchini is in season, it’s the perfect time to bake. If you want a non-chocolate treat, these zucchini cupcakes deliver: tender, moist spice cake cupcakes with a bright note of orange zest and a cinnamon-spiked cream cheese frosting on top. They strike a balance—flavorful without being overly sweet.
If you haven’t baked with zucchini before, you’ll be pleasantly surprised. Grated zucchini keeps baked goods exceptionally moist and tender. As the cupcakes bake the grated zucchini blends into the batter, leaving no visible strands. If you enjoy carrot cake or spice cake, these will be a hit.
Making the Cupcakes
The batter comes together quickly and can be mixed by hand—no electric mixer required.
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. Liners are recommended—greasing alone may cause the cupcakes to stick.
- Trim the zucchini ends and grate it with a box grater. Gently blot the grated zucchini with paper towels to remove excess liquid; it should not be dry but shouldn’t be dripping.
- In a large bowl whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt. This ensures even distribution of spices and leavening.
- In another bowl whisk the wet ingredients: oil, granulated sugar, brown sugar, eggs, vanilla, orange zest, and milk. The orange zest brightens the warm spices and makes a noticeable difference—don’t skip it if you can.
- Make a well in the dry ingredients and pour in the wet mixture. Gently fold until the batter is about 70% combined—there’s no need to overmix.
- Fold in the blotted grated zucchini until there are no dry streaks. The zucchini will release some moisture and help bring the batter together.
- Spoon the batter into the prepared liners, filling each about 3/4 full. You should end up with roughly 12 cupcakes; getting only 10 likely means they were overfilled.
- Bake a tray in the center of the preheated oven for 20–25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
For the Cinnamon Cream Cheese Frosting
These cupcakes are best topped with tangy cream cheese frosting, lightly spiced with cinnamon to complement the cupcake spices. If you prefer plain cream cheese frosting, you can omit the cinnamon. A few key tips for smooth frosting:
- Butter and cream cheese should be softened but still firm to the touch—pressable, not melting.
- Use full-fat, brick-style cream cheese (not the spreadable tub variety) for proper texture.
- Sift powdered sugar before adding it to prevent lumps and avoid overmixing, which can thin the frosting.
Moist and tender with warm spice flavors and tangy cinnamon cream cheese frosting, these zucchini cupcakes make excellent use of summer zucchini. They’re a wonderful alternative to chocolate versions and pair nicely with coffee or tea.
Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
40mins
Equipment
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12-cavity muffin pan
Ingredients
Zucchini Cupcakes
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour (188 grams), sifted
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (80 ml) or canola oil
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (105 grams), light or dark
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1/3 cup milk (80 ml), room temperature
Cinnamon Cream Cheese Frosting
- 3/4 cup unsalted butter (170 grams), softened but still firm
- 4 ounces full-fat cream cheese (112 grams), brick style
- 2–3 cups powdered sugar (220–300 grams)
- 1/2 teaspoon cinnamon, to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon heavy cream (15 ml), if needed
Instructions
Zucchini Cupcakes
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Preheat oven to 350°F (180°C) and line a 12-cavity muffin pan with papers.
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Trim the zucchini ends, grate, and blot with paper towel.
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Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl; set aside.
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In another bowl whisk oil, granulated sugar, brown sugar, eggs, orange zest, vanilla, and milk until smooth.
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Make a well in the dry ingredients and pour in the wet mixture. Gently fold until almost combined.
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Fold in the blotted zucchini and stir until no dry streaks remain.
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Divide batter among liners, filling each about 3/4 full to yield ~12 cupcakes.
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Bake in the center of the oven 20–25 minutes, or until tops are set and a toothpick comes out clean.
Cream Cheese Frosting
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Beat the butter until smooth.
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Add the cream cheese (in chunks) and beat until just combined.
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Add 1 1/2 cups powdered sugar (sift if needed), cinnamon, salt, and vanilla. Start mixing on low, increase to medium until combined.
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Gradually add remaining powdered sugar about 1/2 cup at a time until desired sweetness and thickness. If needed, add up to 1 tablespoon heavy cream to reach spreadable consistency.
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Once cupcakes are fully cooled, frost with a piping bag or a flat knife. A 1M tip creates a pretty swirl; using a knife may leave extra frosting.
Notes
- Cream Cheese: Use full-fat, brick-style cream cheese for best texture.
- Storage: Unfrosted cupcakes store at room temperature in an airtight container overnight. Frosted cupcakes can sit covered at room temperature for up to 8 hours; refrigerate leftovers, covered, for up to 4 days.
- Nutrition: Nutrition information is an estimate based on one cupcake with frosting, assuming 12 even cupcakes and all frosting used.
Nutrition
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