These Zucchini Cupcakes with Cinnamon Cream Cheese Frosting are a delightful way to enjoy the subtle sweetness and moisture that zucchini brings to baked goods. Perfect for any occasion, these cupcakes are topped with a rich and flavorful frosting that complements the spiced zucchini cake beautifully.
Ingredients
Cupcakes:
- 1.5 cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup (135 g) finely grated zucchini (retain the moisture)
- ¾ cup (160 g) light brown sugar
- ½ cup (99 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting:
- 8 ounces (227 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3.5 cups (400 g) confectioner’s sugar
Instructions
Make the Cupcakes:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
- Mix the Wet Ingredients:
- In a large bowl, combine the shredded zucchini, light brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients:
- Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just blended.
- Do not overmix.
- Fill the Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cinnamon Cream Cheese Frosting:
- Beat the Cream Cheese and Butter:
- In a large bowl, beat the room temperature cream cheese and unsalted butter together until smooth and creamy.
- Add the Flavorings:
- Mix in the vanilla extract, ground cinnamon, and kosher salt until well combined.
- Incorporate the Confectioner’s Sugar:
- Gradually add the confectioner’s sugar, 1 cup at a time, beating on low speed until incorporated. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is light and fluffy.
Assemble the Cupcakes:
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, spread or pipe the cinnamon cream cheese frosting on top of each cupcake.
- Serve:
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Conclusion
These Zucchini Cupcakes with Cinnamon Cream Cheese Frosting are a moist and flavorful treat that’s perfect for any occasion. The zucchini adds a wonderful texture and moisture to the cupcakes, while the cinnamon cream cheese frosting provides a creamy and spiced finishing touch. Enjoy these delicious cupcakes with family and friends!