Zucchini Cupcakes

Nov 24, 2025

Ingredients:

For the Cake:

• 1 1/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 egg, room temperature
• 3/4 cup whole milk, room temperature
• 1/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup finely shredded zucchini, patted dry

For the Cream Cheese Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 4 1/2 cups powdered sugar
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Directions:

For the Cake:

1. Preheat oven to 350F. Line 2 cupcake pans with 16 liners. Set aside.
2. In a medium mixing bowl, whisk together flour, sugars, baking powder, salt and cinnamon.
3. Add in egg, milk, vegetable oil and vanilla. Whisk until just combined.
4. Whisk in the zucchini until just combined.
5. Add the batter to your prepared liners, filling each well about 3/4 the way full. Bake one pan at a time for about 25 minutes until a toothpick inserted comes out clean.
6. Allow to cool for about 5 minutes in the pan and then transfer to a wire rack to finish cooling completely before frosting.

For the Cream Cheese Frosting:

1. You can make the frosting while the cupcakes are baking. Start by adding the butter and cream cheese to a large bowl. Cream together on high for about 6-10 minutes until the mixture is light and fluffy.
2. Cream in the powdered sugar one cup at a time until fully combined.
3. Cream in the vanilla, salt and cinnamon.
4. Add the frosting to a piping bag fitted with a large round tip, or snip of the tip of the bag. Pipe a dollop onto each of your cooled cupcakes. Enjoy!

*Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.

Makes about 16 cupcakes