Zucchini Cupcakes with Cream Cheese Frosting

These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert. The tender spiced cupcakes pair so perfectly with light and fluffy cream cheese frosting.

Do you love cupcakes? I grew up with a baker – so cakes and cupcakes were always in the house. So it is no surprise that even today, I like to have some sort of cake or cupcake recipe in the house as often as possible.

This time of year we are in full zucchini mode. We are adding zucchini to everything including our desserts like these zucchini cupcakes and even regular zucchini sheet cake too. It is a simple cake, easy to make, and pairs perfectly with ice cream too. This delicious cake is definitely my favorite way to use zucchini.

Then you absolutely must decorate this delicious spiced moist cake with some whipped cream cheese frosting. Just like with carrot cake, that tang of the cream cheese pairs perfectly with the delicious cake flavors.

These really are a great way to use up all that summer zucchini from the garden. Just like grandma’s old fashioned zucchini cake – this is a great cake to start with if this is your first time making a zucchini recipe. I like to make sure to save enough in the freezer so I can make these cupcakes all year round.

These cupcakes have the perfect tender crumble, a hint of cinnamon, and a flavor the whole family will love. Paired with that deliciously tangy cream cheese frosting it is one of our favorite recipes and I know it will be one of yours as well.

zucchini cupcakes

Here are some commonly asked questions

What is the best way to shred zucchini?

When shredding zucchini, I like to use a potato peeler and take off the outer layer of skin – like peeling a carrot. This is much like prepping to add a shredded carrot for carrot cake. Once the zucchini is peeled, I push it through the food processor to shred it. This is not the only way, however- you can use a cheese grater if you don’t have a food processor.

zucchini cake recipe

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

recipe for zucchini cupcakes

ingredients for zucchini cupcakes

Cupcakes

• all-purpose flour
• granulated sugar
• ground cinnamon
• baking powder
• milk
• vegetable oil
• eggs
• pure vanilla extract
• shredded zucchini or grated zucchini

Frosting

• cream cheese – softened
• butter – softened
• vanilla extract
• confectioner’s sugar (some call it powdered sugar)

Can zucchini cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw the cupcakes in the fridge the night before they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

Love zucchini? Don’t miss these other zucchini recipes

• Easy Zucchini Bread
• Chocolate Zucchini Muffins
• Air Fryer Chocolate Zucchini Bread
• Peanut Butter Chocolate Zucchini Bread
• Double Chocolate Zucchini Loaf

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

zucchini cake with cream cheese frosting

how to make zucchini cupcakes

Cupcakes

1. Preheat the oven to 350F.
2. Line a cupcake pan with 12 liners.
3. In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
4. Add the milk, vegetable oil, eggs, and vanilla extract to the flour mixture. Mix just until combined– you don’t want to overmix!
5. Fold in the zucchini.
6. Fill each cupcake well of the prepared pan ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all the same size).
7. Bake the cupcakes in the preheated oven until a toothpick inserted into the center comes out clean– about 18-20 minutes.
8. Allow the cupcakes to cool completely on a wire rack before decorating them (below).

How to make cream cheese frosting

1. Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
2. Add the vanilla extract and mix to combine.
3. At a low speed, add the confectioner’s sugar (about a 1/2 cup at a time) until completely incorporated.
4. Once all of the sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy– about 2 minutes.
5. Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D).
6. Decorate the cupcakes as desired.
7. Store any leftover cupcakes in the refrigerator for up to 5 days.

Tips for the best zucchini cake

• Use a large bowl so you have plenty of room for mixing and folding
• Zucchini will vary in their moisture content – the ones straight from the garden tend to have a lot of moisture while the ones from the grocery store are a bit on the dryer side. If your zucchini is on the wetter side – let it strain in a colander for about 30 minutes before adding to the batter.
• Don’t sub in brown sugar in place of the granulated sugar.
• Utilize a food processor for shredding the zucchini if possible – it is so much faster than using a cheese grater.
• You should be able to get plenty of shredded zucchini for this recipe from one large zucchini and possibly have some leftover for other recipes.
• If you don’t have a cookie scoop to portion out the batter – try transferring it to a large measuring cup. This makes it easy to pour batter into the muffin tin to keep prep clean.
• Top the cake with sprinkles, sparkling sugar, or even graham cracker crumbs or cookies for added flavor.

cream cheese frosting recipe

• all-purpose flour
• granulated sugar
• ground cinnamon
• baking powder
• eggs
• vegetable oil
• pure vanilla extract
• cream cheese
• butter
• confectioner’s sugar
• baking tin
• mixer
• spatula
• decorating tip
• decorating bags
• cupcake liners

best zucchini cupcakes

If you love this Easy Zucchini Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

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