Description

Zucchini cupcakes are a delightful dessert with a perfect blend of moist texture, warm spices, and creamy cream cheese frosting, making them a crowd-pleaser for any occasion.

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

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Instructions

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.

Notes

Ensure the shredded zucchini is blotted dry to prevent the cupcakes from becoming soggy.
If desired, you can substitute almond extract with vanilla extract for a different flavor.
For a different twist, try adding chocolate chips, nuts, or raisins to the batter.
To make mini cupcakes, use a mini muffin tin and bake for 8 to 12 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg