Description
These Zucchini Cupcakes with Cream Cheese Frosting are moist, spiced treats perfect for any occasion. Featuring shredded zucchini for added moisture and texture, these cupcakes are flavored with cinnamon and cloves, then topped with a rich, tangy cream cheese frosting. Ideal for a delightful dessert that’s both comforting and unique.
Ingredients
Scale
Cupcakes
- 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
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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ground cloves until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until frothy. Add vegetable oil, fresh orange juice, and almond extract (if using), mixing well.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the shredded zucchini evenly throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely in the tin or on a wire rack.
- Make Frosting: Beat the cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the powdered sugar and salt, mixing until fully incorporated. Stir in vanilla extract last.
- Frost Cupcakes: Once cupcakes have cooled completely, frost them generously with the cream cheese frosting. Optionally, garnish with a light sprinkle of cinnamon on top for added flavor and decoration.
Notes
- Be sure to blot shredded zucchini with a towel to remove excess moisture and prevent soggy cupcakes.
- The almond extract is optional but adds a subtle nutty flavor that complements the spices.
- These cupcakes are best served at room temperature and can be refrigerated for up to 3 days.
- Use fresh orange juice for the best citrus flavor; bottled juice may alter taste.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
