Zucchini Cupcakes and the BEST 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


  • 2 c all purpose flour
  • 1 c packed brown sugar
  • 1/2 c white sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 2 tsp. baking powder
  • 1 med. zucchini coarselyshredded (about 1 3/4 cups)
  • 1/3 c Canola oil
  • 2 large eggs lightly beaten
  • 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


  • 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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It is so fun reading all the comments, replies and suggestions with the shared love of baking at the center of it all! Can’t wait to try the zucchini cupcake recipe (I make a pretty good zucchini bread), and the cream cheese frosting recipe as well. At some point, I will try the frosting recipe as the rose cake with carrot cake inside…

Brenda @ a farmgirl's dabbles

FOUR cups of sugar?!?! Ha! I bet it IS good!! 🙂


Hello, your cupcakes look amazing! I was wondering how you frosted them like that? THanks!

Melie Valentine

Also, fold in 12 oz of softened cool whip. Trust me… And if u want to get really crazy, fold in a very large Hershey ‘s almond bar.


Yummmmm! Do you use salted or unsalted butter?

Bouillon de Notes

that looks terrific, extremely delicious, tasty and delicate, thank you

annette andrade

I did this cupcakes today and they are amazing. I followed the recipe including the frosting and I have to said this is the best creme cheese frosting I ever tried. Love it.


800 grams of sugar with 226 grams of cream cheese????


I like it

Mary Brenneman

This is exactly my recipe except for ONE thing — I use 16 oz. of cream cheese. If you like this frosting, double the cream cheese and give it a try. I think you’ll like it!


Hi – if you pipe the cream cheese frosting above, does it hold its shape?


Try to used almound extract it better ..It’s like heaven


I love your recipes. I’m making red velvet cupcakes on thursday that are lactose free. I would love a cream cheese frosting on them. This recipe pops up on my feed, perect timing. I have lactofree cream cheese and a dairy free margarine. My concern is if I sub the butter for the margarine will the frosting still work?


I curious why you put them in the freezer right out of the oven. I’ve never seen that before.

Cindy Norton

All looks delish, can’t wait to try. Thank You


Sounds great!


My frosting is very runny any ideas why?


Love the cream cheese recipe. How long can the frosting stay in the fridge?


Hi, can i request for cream cheese flavored buttercream/frosting that doesnt use real cream cheese that can sit at room temperature for days. Ive been looking for a while but cant find one yet. Thank you! 🙂


What a delicious and versaitle frosting! I have a fair amount of frosting left over. How do I best store it to keep, and for how long?

Liz Sater

I know it sounds weird, but I add 4 Tablespoons shortening to this exact recipe and get a nice, light, pipeable, STABLE, cream cheese frosting. Until I stumbled on this, my cream cheese frostings always were runny. And come on, Martha, one cup of confectioners sugar?? No, just, no.