Zucchini-Spice Cupcakes Recipe

Name: Zucchini-Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 cup vegetable oil; 2 large eggs, room temperature; 1 tablespoon pure vanilla extract; 3/4 teaspoon finely grated lemon zest; 2 cups packed light-brown sugar; 3 cups packed grated zucchini (about 1 1/2 zucchini); 1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped; Cream-Cheese Frosting (page 303)

Servings: persons

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
2 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
2 cups packed light-brown sugar
3 cups packed grated zucchini (about 1 1/2 zucchini)
1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped
Cream-Cheese Frosting (page 303)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4
In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth.
5
Stir in zucchini, then add flour mixture and stir until just combined.
6
Stir in walnuts.
7
Divide batter evenly among lined cups, filling each three-quarters full.
8
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
9
Transfer tins to wire racks to cool completely before removing cupcakes.
10
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
11
To finish, use a small offset spatula to spread cupcakes with frosting.
12
Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

1587

kcal

Calories

Fat

189

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 15 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, and more.

Yes, Zucchini-Spice Cupcakes 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-Spice Cupcakes

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