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Zucchini Cupcakes and the BEST Cream Cheese Frosting

Zucchini Cupcakes with the BEST Cream Cheese Frosting

I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic. 

Course Dessert
Cuisine American
Keyword zucchini cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Cool 30 minutes
Total Time 1 hour 12 minutes
Servings 12 cupcakes
Calories 544 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 medium zucchini, coarsely shredded (about 1¾ cups)
  • cup canola oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 1 block (8 ounces) cream cheese
  • ½ cup (1 stick or 113g) butter, room temperature
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

Cupcakes

  1. Preheat oven to 350°F. Line a muffin tin with liners.

  2. In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt.

  3. In a separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.

  4. Use ¼ cup measuring cup or ice cream scooper to evenly scoop the batter into the lined muffin tin. Fill each cup about 2/3 of the way full.

  5. Bake for 18-22 minutes.
  6. Remove the cupcakes from the oven let them cool completely before adding the cream cheese frosting.

Cream Cheese Frosting

  1. Place room temperature cream cheese, butter, and vanilla into stand mixer and blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)

  2. Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Spread or pipe the frosting over the cooled cupcakes.

  3. FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.

  4. FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!