Zucchini Cupcakes and the BEST Cream Cheese Frosting

filed under: Cakes on July 27, 2010
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  • 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!

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    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!

     

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

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    I also adapted the cupcake recipe from Martha as well.

    Zucchini Cupcakes
    Prep Time
    20 mins
    Cook Time
    22 mins
    cooling
    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
    Ingredients
    • 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
    Instructions
    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 Rettke
    Ingredients
    • 1 pkg cream cheese 8 oz
    • 1 stick butter 8 tablespoons
    • 4 c confectioners sugar
    • 1 tsp. vanilla extract
    Instructions
    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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    Comments

  • Paula says:

    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 says:

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

  • stacy says:

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

    • Dori says:

      You can use a 12M Wilton icing tip and icing bag purchased from michaels.

  • Melie Valentine says:

    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.

    • Amanda says:

      Sounds amazing!

  • Eeron says:

    Yummmmm! Do you use salted or unsalted butter?

  • Bouillon de Notes says:

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

  • annette andrade says:

    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.

    • Amanda says:

      That is wonderful to hear Annette!

  • cami says:

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

    • Amanda says:

      What is your question exactly?

  • Tinkie says:

    I like it

  • Mary Brenneman says:

    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!

  • PM says:

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

  • Nancy says:

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

  • Iraa says:

    Hi
    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?

  • Joan says:

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

  • Cindy Norton says:

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

  • Nancy says:

    Sounds great!

  • Patrycja says:

    My frosting is very runny any ideas why?

  • Jackie says:

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

  • Che says:

    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! 🙂

  • Kathryn says:

    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 says:

    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.

  • Donna M Martinez says:

    I love carrot cake looking so forward to this recipe
    My sister shared with me

  • Fonda Lorenz says:

    I would like to use this Recipie in a 9X13 cake pan. What would be the timing on this?
    I love and entourage recipes, thank you

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