Description
Moist zucchini cupcakes flavored with cinnamon and brown sugar, topped with a smooth cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup vegetable oil
- 2 large eggs
- 1 3/4 cups zucchini coarsely grated
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 350°F and line a muffin pan.
- Whisk flour, baking powder, cinnamon, and salt together.
- Mix brown sugar, eggs, vanilla, and oil in another bowl.
- Combine wet and dry ingredients.
- Fold grated zucchini into the batter.
- Fill muffin cups three-quarters full.
- Bake for 18 minutes and cool completely.
- Beat cream cheese, butter, vanilla, and water until smooth.
- Add powdered sugar and whip until fluffy.
- Spread frosting over cooled cupcakes and serve.
Notes
- Do not squeeze moisture from the zucchini.
- Cool cupcakes completely before frosting.
- Store frosted cupcakes in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 45