Zucchini Cupcakes and the BEST Cream Cheese Frosting

filed under: Cakes · Cupcakes · Dessert on July 27, 2010

Zucchini Cupcakes are moist and delicious cupcakes made with shredded zucchini and topped with the best cream cheese frosting! If you have more zucchini, be sure to try my Lemon Blueberry Cupcakes with Zucchini!

Zucchini Cupcakes with Cream Cheese Frosting

Yes, these cupcakes are yummy on their own, but it’s really about the cream cheese frosting. It’s the same frosting as I used in my Homemade Carrot Cake recipe. You can simply spread the frosting on the cupcakes, once they have cooled. Or, I will give you tips on piping and how to frost cakes when the time comes. The tricks may come in handy when you realize you will want to make this frosting as often as possible!

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Zucchini Cupcakes with Cream Cheese Frosting Ingredients

This recipe starts with the zucchini cupcakes and then those are topped with the frosting.

Cupcakes: After shredding the zucchini, just drain it lightly. This will add the moisture needed for the cupcakes.

Frosting: It’s all about the sugar in the frosting. I will let you know how to make a perfect batch for piping (if you wanted to use that method for the cupcakes) as well as if you are making a batch to spread on a cake.

The BEST Cream Cheese Frosting!

How to Make Zucchini Cupcakes

It’s easy to whip up the batter for these cupcakes. First, in a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt. Set aside. Next, in a separate bowl, combine the zucchini, oil, eggs, and vanilla. Add the wet ingredients to the flour mixture and mix just until incorporated.

Use an ice cream scoop or a quarter cup scoop to add the batter to a lined muffin tin. Fill each muffin cup about 2/3 of the way full. Bake for 18-22 minutes. The cupcakes are done baking when the tops of the muffins spring back when gently pressed. You can also insert a toothpick into the cupcakes; the toothpick should come out with a few crumbs, but no wet batter. Let the cupcakes cool completely before adding the cream cheese frosting.

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How to Make Cream Cheese Frosting

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!

Remember to wait until the cupcakes have cooled completely before adding the frosting. These zucchini cupcakes were piped using a large open round tip. I love how the sides are perfectly rounded!

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Looking for More Cupcake Recipes?

Strawberry Lemon Cupcakes

Easy Lemon Cupcakes with Lemon Buttercream

Cherry Limeade Cupcakes

Double Chocolate Zucchini Cupcakes

3 from 1 vote
Zucchini Cupcakes and the BEST Cream Cheese Frosting
Zucchini Cupcakes with the BEST Cream Cheese Frosting
Prep Time
20 mins
Cook Time
22 mins
Cool
30 mins
Total Time
1 hr 12 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: 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!

 

 

 

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Comments

  • 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

  • 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

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