Description
Moist zucchini cupcakes flavored with warm spices and topped with rich cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups vegetable oil
- 3 cups finely grated zucchini
- 8 ounces cream cheese
- 4 tablespoons unsalted butter
- 2 cups powdered sugar
- 1 to 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F and line cupcake pans with liners
- Whisk flour, baking powder, baking soda, salt, and spices together
- Whisk eggs and sugars until smooth
- Gradually whisk in oil
- Combine dry ingredients with wet ingredients
- Fold in grated zucchini
- Fill liners three-quarters full
- Reduce oven temperature to 325°F
- Bake 23 to 26 minutes
- Cool completely
- Beat cream cheese and butter until smooth
- Add powdered sugar gradually
- Mix in vanilla extract
- Frost cooled cupcakes and serve
Notes
- One batch of frosting creates a light layer on each cupcake
- For heavily frosted cupcakes prepare double or double-and-a-half frosting
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 310
- Sugar: 24
- Sodium: 160
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 38