Spiced Zucchini Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Name: Spiced Zucchini Cupcakes With Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Vegetable Oil; 2-1/4 cups White Sugar; 3 Eggs; 3 cups Flour; 2-1/2 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1 teaspoon Ginger; 1/2 teaspoons Nutmeg; 2 cups Zucchini, Shredded; FOR THE FROSTING:; 1 cup Butter, Room Temperature; 8 ounces, weight Cream Cheese, Room Temperature; 1 teaspoon Vanilla; 3 cups Powdered Sugar; 2 teaspoons Cinnamon; 1 Tablespoon Milk

Servings: persons

FOR THE CUPCAKES:
1 cup Vegetable Oil
2-1/4 cups White Sugar
3 Eggs
3 cups Flour
2-1/2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Ginger
1/2 teaspoons Nutmeg
2 cups Zucchini, Shredded
FOR THE FROSTING:
1 cup Butter, Room Temperature
8 ounces, weight Cream Cheese, Room Temperature
1 teaspoon Vanilla
3 cups Powdered Sugar
2 teaspoons Cinnamon
1 Tablespoon Milk

1
Preheat the oven to 350 degrees F.
2
Prepare two 12-count muffin tins with cupcake liners or baking spray.
3
In a mixer, combine the oil and sugar until well mixed. Add the three eggs and beat on medium-high until light and fluffy, about 2 minutes. Set aside.
4
Meanwhile, combine all of the dry ingredients (all of the remaining cupcake ingredients except the zucchini) in a separate bowl.
5
Add the dry ingredients to the mixer and combine to make a thick batter.
6
Add the shredded zucchini to the batter and stir until the batter is uniform.
7
Spoon the batter into the muffin tins and fill them to about 3/4 full.
8
Bake the cupcakes for 15 minutes or until just golden brown on top and a toothpick stuck in the middle comes out clean.
9
Let the cupcakes cool in the pan before transferring them to a cooling rack to finish cooling.
10
Make the frosting while the cupcakes are cooling.
11
In a mixer, whip together the soft butter and cream cheese. Add the vanilla and whip until fluffy.
12
Add the powdered sugar, cinnamon and the milk.
13
Whip everything to a light, fluffy frosting.
14
When the cupcakes are cooled completely, frost them with the cinnamon cream cheese frosting.

2194

kcal

Calories

134

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Vegetable Oil, 2-1/4 cups White Sugar, 3 Eggs, and more.

Yes, Spiced Zucchini Cupcakes With Cinnamon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Zucchini Cupcakes With Cinnamon Cream Cheese Frosting

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