Zucchini cupcakes are a delightful way to incorporate summer’s favorite vegetable into a dessert. These moist and fluffy cupcakes, flavored with a touch of spice and topped with rich cream cheese frosting, make for an irresistible treat. Whether you’re enjoying them at a barbecue, a pool party, or just a cozy afternoon snack, they’re sure to be a crowd-pleaser.

Zucchini Cupcakes with Cream Cheese Frosting

Why You’ll Love This Recipe

I absolutely love these zucchini cupcakes because they bring together the perfect blend of moist texture, spices, and that creamy, tangy frosting. The zucchini adds a lot of moisture, making each bite soft and fluffy, and you can hardly tell there’s a vegetable in there. The addition of cinnamon, ground cloves, and a hint of almond extract brings the flavors to life, making them perfect for any summer gathering. And let’s not forget the cream cheese frosting — it’s the ideal complement, rich and creamy with just the right amount of sweetness. If you’re looking for a delicious dessert that’s easy to make and perfect for sharing, these zucchini cupcakes are a winner.

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup fresh orange juice
1/2 tsp almond extract (optional)
1 1/2 cups shredded zucchini, lightly blotted with a towel

For the Cream Cheese Frosting:

8 oz cream cheese, block style
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ground cloves. Set aside.
In another large bowl, whisk the eggs and sugar until frothy. Add in the vegetable oil, orange juice, and almond extract, if using.
Gradually stir in the dry ingredients until just combined. Add the shredded zucchini and mix until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
For the frosting, beat together the cream cheese and butter until smooth. Add in the powdered sugar and salt, mixing until combined. Finally, stir in the vanilla extract.
Once the cupcakes are fully cooled, frost them with the cream cheese frosting and garnish with a sprinkle of cinnamon.

Servings and Timing

This recipe makes about 12 cupcakes, and the total prep and cook time is roughly 1 hour. After baking, allow the cupcakes to cool before frosting.

Variations

Different Frosting: If you’re looking to switch things up, zucchini cupcakes would be just as delicious with vanilla buttercream, chocolate frosting, or even caramel frosting.
Add Mix-ins: Stir in some chocolate chips, chopped nuts, or golden raisins for added texture and flavor. Walnuts or pecans would pair beautifully with the zucchini.
Mini Cupcakes: For smaller treats, use a mini muffin tin and bake for 8 to 12 minutes. You’ll get about 50 mini cupcakes.
Alternate Vegetables/Fruits: You can experiment by reducing the zucchini to 1 cup and adding 1/2 cup shredded carrots or apple. For a healthier twist, swap the vegetable oil for unsweetened applesauce.

Storage/Reheating

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. To bring them back to room temperature before serving, let them sit out for about 30 minutes. If you’d like to store the cupcakes for even longer, you can freeze them (without frosting) for up to 3 months. To thaw, simply leave them out at room temperature.

FAQs

How do I prevent my zucchini cupcakes from being soggy?

Make sure to blot the shredded zucchini with a clean towel to remove any excess moisture before adding it to the batter. This helps prevent excess liquid from affecting the texture.

Can I use store-bought frosting instead of making my own?

Absolutely! If you’re short on time, you can easily swap in store-bought cream cheese frosting, or even another flavor of your choice, for convenience.

Can I make these cupcakes ahead of time?

Yes! These cupcakes can be baked a day or two in advance. Just store them in an airtight container and frost them right before serving for the best texture.

Can I make these cupcakes into a cake instead?

Yes, you can bake this recipe in a round or square cake pan. Adjust the baking time to about 30-35 minutes or until a toothpick comes out clean.

Can I use another type of oil for these cupcakes?

You can substitute the vegetable oil with another mild-flavored oil like canola oil or sunflower oil without affecting the texture or flavor of the cupcakes.

Conclusion

Zucchini cupcakes with cream cheese frosting are a perfect way to celebrate the summer harvest in a delicious, unexpected way. The cupcakes are moist and flavorful, and the cream cheese frosting is the ideal complement. With a few simple ingredients and easy steps, you’ll have a tasty dessert that’s perfect for any occasion. Give them a try at your next gathering, and I’m sure everyone will be asking for the recipe!