Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

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Everyday Culinary Delights👩‍🍳

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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:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a 12-cup muffin pan with cupcake liners.
  2. Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
  3. 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.
  4. Combine Wet and Dry Ingredients:
    • Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just blended.
    • Do not overmix.
  5. Fill the Cupcake Liners:
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. 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:

  1. Beat the Cream Cheese and Butter:
    • In a large bowl, beat the room temperature cream cheese and unsalted butter together until smooth and creamy.
  2. Add the Flavorings:
    • Mix in the vanilla extract, ground cinnamon, and kosher salt until well combined.
  3. 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:

  1. Frost the Cupcakes:
    • Once the cupcakes are completely cooled, spread or pipe the cinnamon cream cheese frosting on top of each cupcake.
  2. 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!

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