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!

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 Rettke
  • 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


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.


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 Rettke
  • 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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  • Nontobeko says:

    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

  • Ralphine says:

    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!!

  • Patti Schneider says:

    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 👍🏻😍

  • Candy says:

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

  • Bev Christopher says:

    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.

    • Daniela says:

      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!

  • Phuan SE says:

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

  • Bonnie Elzey says:

    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!!

  • Erin says:

    Any specific reason you call for IMITATION vanilla extract vs. pure?

  • Lynn Hamilton says:

    Your recipes look 👀 great can’t wait to try some ☮️

  • Amber494 says:

    For those that have made this recipe, is the cream cheese supposed to be room temperature as well?

  • Don't Pass on Dessert!