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Desserts - Zucchini Cupcakes with Cream Cheese Frosting

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground
  • cinnamon
  • 1/2 teaspoon kosher salt
  • 1 medium zucchini, coarsely shredded (about 13/4 cups)
  • 1/3 cup Canola oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon imitation vanilla extract
  • Cream cheese frosting:
  • 1 stick butter
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Preheat oven to 350Âș. In a bowl, mix flour, both sugars, baking powder, cinnamon, and salt. In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to the flour mixture and mix until just combined. Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan. Bake for 18-22 minutes. Put in freezer (right out of oven) for about 45 minutes to an hour. Frost and enjoy.
Cream cheese frosting:
Place room temperature
butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powdered sugar, one cup at a time, until frosting is light and creamy.
For a garnish, you can shave/grate zucchini, roll in sugar, if desired, and place on your cupcakes. This makes for a pretty presentation.
Submitted By: Karen L. Burross
Midsouth Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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