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: 2 cups walnuts (8 ounces), coarsely chopped; 1/2 cup golden raisins; 1/4 cup brandy; 1 cup all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1/2 cup vegetable oil; 1/2 cup dark brown sugar; 1/2 cup pure maple syrup; 1 teaspoon pure vanilla extract; 2 large eggs, beaten; 1 1/4 pounds zucchini, shredded (4 cups); 2 tablespoons minced candied ginger; 8 ounces cream cheese, softened; 2 tablespoons unsalted butter, softened; 1/2 cup confectioners' sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon cinnamon; 1/2 teaspoon finely grated orange zest

Servings: persons

2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest

1
Make the frosting Preheat the oven to 350.
2
Line 18 muffin cups with paper liners.
3
Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes.
4
Let cool.
5
Make the frosting In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds.
6
Let cool then drain.
7
Make the frosting In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper.
8
In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.
9
Make the frosting Squeeze the zucchini dry.
10
Stir the walnuts, raisins, zucchini and ginger into the wet ingredients.
11
Add the dry ingredients in small batches until thoroughly incorporated.
12
Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes.
13
Transfer to a rack and let cool to room temperature.
14
Make the frosting In a bowl, beat the cream cheese with the butter until smooth.
15
Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended.
16
Spread the frosting on the cupcakes and serve.

1497

kcal

Calories

Fat

136

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 23 ingredients. The key ingredients include: 2 cups walnuts (8 ounces), coarsely chopped, 1/2 cup golden raisins, 1/4 cup brandy, 1 cup all-purpose flour, 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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