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    • Zucchini Cupcakes and the BEST Cream Cheese Frosting

      filed under: Cakes on July 27, 2010

      UPDATED: Get more tips and tricks on my Homemade Carrot Cake blog post for the Cream Cheese Frosting.

      I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic. The texture is perfection, the flavor spot on, the cake supremely moist. But that FROSTING is what I need to write about!


      I kid you not, I made the best cream cheese frosting I have ever made in my whole life today. I got it from Martha Stewart. At least. I thought I did.


      Her recipe calls for 1 cup of confectioners sugar.

      I somehow translated that into FOUR. smh

      The BEST Cream Cheese Frosting!

      Cream Cheese Frosting Recipe

      So the ingredients for this frosting are pretty basic. Butter, cream cheese, vanilla, and confectioners sugar. But it’s how you put them together that makes the difference!

      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.

      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!



      This was piped using a large open round tip. Love how the sides are perfectly rounded!


      I also adapted the cupcake recipe from Martha as well.

      Zucchini Cupcakes
      Prep Time
      20 mins
      Cook Time
      22 mins
      1 hr
      Total Time
      42 mins

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

      Course: Dessert
      Cuisine: American
      Keyword: zucchini cupcakes
      Servings: 1 dozen
      Author: Amanda
      • 2 c all purpose flour
      • 2 large eggs lightly beaten
      • 1/3 c Canola oil
      • 1 med. zucchini coarselyshredded about 1 3/4 cups
      • 2 tsp. baking powder
      • 1/2 tsp. kosher salt
      • 1/2 tsp. ground cinnamon
      • 1/2 c white sugar
      • 1 c packed brown sugar
      • 1 tsp. imitation vanilla extract
      1. Preheat oven to 350 degrees.
      2. In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
      3. In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.

      4. Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
      5. Bake for 18-22 minutes.
      6. Put in freezer (right out of oven) for about 45 min. to and hour.
      7. Frost and enjoy


      The BEST Cream Cheese Frosting
      Prep Time
      5 mins
      Total Time
      5 mins
      Course: Dessert
      Cuisine: American
      Keyword: BEST Cream Cheese Frosting
      Servings: 2 cups
      Author: Amanda
      • 1 pkg cream cheese 8 oz
      • 1 stick butter 8 tablespoons
      • 4 c confectioners sugar
      • 1 tsp. vanilla extract
      1. Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powder sugar, one cup at a time, until frosting is light and creamy.




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    • Oh my God I love your backing and I love backing too so you’ve helped me a lot with your recipes oh MG they are so good thanks for sharing your lovely work with us

    • Could you do a stabilized Whipped Cream frosting video? Or is there already one posted somewhere?
      I appreciate it! Thanks for all the lovely creations…..Fabulous!!

    • I have made a few of your recipes they are fantastic the ones with the zucchini my grandkids absolutely love I love looking at your recipes online and I’ve been sharing with everyone thank you so much 👍🏻😍

    • Was looking for a recipe for frosting to put on sugar cookies that would crust. Going to try. Thanks

    • I intend to bake the carrot cake and wondered if the recipes for the cream cheese frosting would be enough to cover the cake. Wondering how many ounces 8 tablespoons of butter would be.
      Thanks in anticipation.

        Hey, unfortunately, she does not seem to reply to comments. I am going to try the same for my son’s birthday. I am going to do at least double the recipe. Her measurements translate to 228g cream cheese and 120 g of Butter with 4 pcks of confectioners sugar. At least for the wet ingredients, that isn’t much at all.

        Did you try it? How much did you need? I hope it worked out well!

    • Can I know how many Cupcakes would this recipe yields ? Thanks

    • Will this cream cheese frosting get hard enough so cookies that have been frosted can also be stacked between waxed paper to be frozen???

      I am very I interested in trying this. It sounds delicious!!

    • Don't Pass on Dessert!