Zucchini Cupcakes With Cream Cheese Frosting Recipe

Name: Zucchini Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups all-purpose flour; 2/3 cup whole-wheat pastry flour; 2 tablespoons baking powder; 1 tablespoon ground cinnamon; 2 cups white sugar; 1 cup coconut oil; 3 eggs; 1 tablespoon vanilla extract; 2 cups shredded zucchini; 1 cup chopped walnuts; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 4 cups confectioners' sugar

Servings: persons

1 1/3 cups all-purpose flour
2/3 cup whole-wheat pastry flour
2 tablespoons baking powder
1 tablespoon ground cinnamon
2 cups white sugar
1 cup coconut oil
3 eggs
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
2
Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
3
Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
5
Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.

2532

kcal

Calories

119

Fat

362

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 13 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 2/3 cup whole-wheat pastry flour, 2 tablespoons baking powder, 1 tablespoon ground cinnamon, and more.

Yes, Zucchini Cupcakes With 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.

Zucchini Cupcakes With Cream Cheese Frosting

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