How To Make Spiced Zucchini Cupcakes with Cream Cheese Frosting
Zucchini cupcakes are a great way to incorporate veggies into desserts. The spiced and moist cupcakes are finished off with a smooth cream cheese frosting.
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, then set aside.
In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended. Pour in dry ingredients then using a rubber spatula, fold and stir batter just until combined. Fold in zucchini.
Divide batter among prepared muffin cups, filling each about ⅔ full. Bake in preheated oven for about 18 to 21 minutes until a toothpick inserted into the center comes out clean.
Cool in baking pan for several minutes then remove and cool on a wire rack.
Once cool, frost with cream cheese frosting and sprinkle with pecans if desired. Store in refrigerator in an airtight container then let rest at room temperature for about 10 minutes before serving.
Cream Cheese Frosting:
In the bowl of an electric stand mixer set with a paddle attachment, whip cream cheese and butter until smooth. Mix in vanilla and powdered sugar and mix until light and fluffy.
- Calories: 402.66kcal
- Fat: 21.42g
- Saturated Fat: 9.25g
- Trans Fat: 0.36g
- Monounsaturated Fat: 8.43g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 49.59g
- Fiber: 0.73g
- Sugar: 36.59g
- Protein: 4.18g
- Cholesterol: 72.33mg
- Sodium: 257.93mg
- Calcium: 53.55mg
- Potassium: 95.80mg
- Iron: 1.07mg
- Vitamin A: 149.00µg
- Vitamin C: 1.92mg
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