The Best Zucchini Cupcakes Recipe

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Today, I’m thrilled to share one of my all-time favorite cupcake recipes with you—zucchini cupcakes topped with luscious cinnamon cream cheese frosting. I know what you’re thinking: zucchini in a cupcake? But trust me, these little gems will have you coming back for seconds!

The Surprise Ingredient: Zucchini

What do zucchini cupcakes taste like?

If you’re a fan of zucchini bread or muffins, then you have to give this recipe a try! They’re a perfect mix of sweet and spice and the cinnamon cream cheese frosting is to die for. For an extra burst of flavour, try filling your cupcakes with the cinnamon cream cheese too.

How do I fill my zucchini cupcakes with the cinnamon cream cheese icing?

Filling your cupcakes really ups your cupcake flavour game to the next level. To fill them, I like to use this cupcake corer, but you can also use an apple corer if you have one, a pairing knife or even just pipe a little of the filling directly into the centre of the cupcake.

If you’re using a cupcake or apple corer:

• push it into the centre of the cupcake about halfway down into the cupcake. Make sure not to go all the way to the bottom of the cupcake.
• Rotate the corer to cut a full circle and pull the corer out of the cupcake. Push the small cake round out of the corer and keep to the side. Do not throw away! Repeat this for each cupcake.
• Once all of the cupcakes have been cored, pipe or spoon in your favorite filling and top with the small cake round you removed in the step above.

If you’re using a pairing knife:

• Gently insert a paring knife just off-center of the top of the cupcake about halfway down into the cupcake. Make sure not to go all the way to the bottom of the cupcake.
• Cut a circle around the center of the cupcake. Lift out the cake round that you have just cut and keep it to the side. Do not throw away! Repeat this for all of the cupcakes.
• Once all of the cupcakes have been cored, pipe or spoon in your favorite filling and top with the small cake round you removed in the step above.

Tips for creating perfect cupcakes every time:

Creating the perfect cupcakes involves a combination of precise techniques, quality ingredients, and a touch of creativity. Here are some tips to help you achieve cupcake perfection:

Ingredient Tips:

1. Flour Selection: Use all-purpose flour for a versatile and consistent texture.
2. Leavening Agents: Ensure your baking powder and baking soda are fresh to achieve the right rise and fluffiness.
   • You can test baking powder by mixing a small amount with a bit of hot water. If it is fresh, it will produce bubbles.
   • You can test baking soda by mixing it with a few drops of lemon juice or vinegar. If it is fresh, it will produce bubbles.
3. Quality Fats: Choose high-quality butter or oil for moist and flavorful cupcakes.
4. Sweeteners: Use fresh and high-quality sugar to enhance sweetness.
5. Eggs: Use room temperature eggs for better incorporation into the batter.
6. Liquid: Ensure all liquids are fresh and at room temperature for better incorporation into the batter.
7. Flavorings: Vanilla extract or other flavorings, in this case nutmeg, cinnamon & ginger, contribute to the overall taste.

Baking Tips:

1. Preparation:
   • Preheat your oven to the recommended temperature (usually around 335 – 350°F or 168 – 180°C).
   • Line your cupcake tin with paper liners for easy removal.
2. Creaming Method:
   • Cream together room temperature oil and sugar until light and fluffy. This step aerates the batter for a tender texture.
3. Incorporating Eggs:
   • Add eggs one at a time, ensuring each is fully incorporated before adding the next. This promotes a smooth and homogenous batter.
4. Dry Ingredients:
   • In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt) to ensure even distribution.
5. Mixing Technique:
   • Mix until just combined. Overmixing can lead to dense cupcakes.
6. Filling Cupcake Liners:
   • Use an ice cream scoop or spoon to evenly fill cupcake liners about 2/3 full for a perfect rise. I find this ice cream scoop to be the perfect size.
7. Baking Time:
   • Bake for the recommended time or until a toothpick inserted into the center comes out clean.
8. Cooling:
   • Allow cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. I love these stackable ones when I’m making multiple batches.

Let’s Get Baking: Zucchini Cupcakes

Ingredients:

• 1 cup vegetable/canola oil
• 2 ¼ cups white sugar
• 3 eggs
• 3 cups flour
• 2 ½ tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp ginger
• ½ tsp nutmeg
• 2 medium zucchinis, shredded

Instructions:

1. Preheat your oven to 350 degrees.
2. Line your muffin tray with cupcake liners. I recommend these ones.
3. In a mixer, blend the oil and sugar until well mixed.
4. Add eggs one at a time, beating on medium-high until light and fluffy (about 2 minutes after each addition).
5. In a separate bowl, combine all the dry ingredients, then add them to the mixer and combine. The batter will be thick.
6. Hand-stir the shredded zucchini into the batter until evenly mixed.
7. Use an ice cream scoop to add the batter to the muffin liners for that perfect flat top.
8. Bake for 15-17 minutes or until golden brown on top and a toothpick comes out clean from the center.
9. Let the cupcakes cool for 10-15 minutes in the pan before transferring them to a cooling rack.

The Icing on the Cupcake: Cinnamon Cream Cheese Frosting

Ingredients:

• 1 cup salted butter, room temperature
• 8 oz cream cheese, room temperature
• 1 tsp vanilla
• 4 cups powdered sugar
• 2 tsp cinnamon
• 1 Tbs milk

Instructions:

1. In a mixer with the paddle attachment, mix the butter first, then add the cream cheese and blend the two together.
2. Add vanilla and mix again.
3. Add powdered sugar, cinnamon, and milk. Mix until the icing is smooth and creamy.

Enjoy the Sweetness!

Trust me, you need to give these zucchini cupcakes a shot. I know people get thrown sometimes by the addition of zucchini, but you won’t be disappointed. Once you’ve tried them, let me know what you think!

P.S. I love to see your creations. If you make these, follow me @thesprinkledcakery and don’t forget to tag #thesprinkledcakery! Happy baking friends!