Zucchini Cupcakes with Cream Cheese Frosting

It's that time of year when everyone has an abundance of zucchini, so I have been in the kitchen all day making zucchini bread, cupcakes and zucchini garlic bites.

Fresh from the garden

For me, it's the best way to use them up because you can freeze the loaves, cakes, etc. It's so nice later in the year to just go to the freezer and grab something to eat! 

The first recipe I'll be sharing is my Zucchini Cupcakes with Cream Cheese Frosting. So good!!

~Dana

unfrosted zucchini cupcakes

Zucchini Cupcakes

Ingredients
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/3 cup vegetable oil
2 eggs
1-1/2 cups grated zucchini

Instructions
1. Combine the flour, baking powder, cinnamon and salt. Set aside.

2. In a large mixing bowl, combine the sugars, vanilla, oil and eggs.

3. Add the dry ingredients to the wet ingredients, one cup at a time until well mixed.

4. Grate your zucchini onto a thick pile of paper towels or a clean tea towel. Squeeze as much liquid out of the zucchini as you can. Fold it into the cake batter.

5. Place cupcake liners into a muffin pan. Using a large ice cream scoop or a measuring cup, fill the cupcake liners up to 3/4 full.

6. Bake in a preheated 350-degree F oven for 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove from oven and cool in the pan on a cooling rack.

zucchini cupcake cut in half

Cream Cheese Frosting

Ingredients
8 ounces cream cheese, softened
1/2 cup salted butter, softened
4 cups confectioners' sugar
1 tablespoon lemon juice (more if needed)

Frosts 14 cupcakes.

Instructions
1. Combine the cream cheese and butter. Mix until light and fluffy.

2. Add the remaining ingredients and mix until smooth. You shouldn't be able to detect any sugar particles when you taste it.

3. If you can stand a spoon straight up in the middle of the bowl, it's the right consistency for piping the frosting. If too thin, add more confectioners' sugar.

4. Place the frosting into a piping bag with a star tip or a plastic bag with a star tip inserted into a corner hole. Starting in the middle of a cupcake, pipe the frosting in a circle, spiraling outward to the edge.

Notes
a. You may freeze zucchini cupcakes with or without the frosting for up to 3 months.

b. Without frosting, place them in a plastic freezer bag or a large plastic container with a lid.

c. With frosting, place them back into the muffin pan and put them in a flat spot in your freezer until they are frozen solid. You may seal them tightly in the pan with foil, or put the cupcakes in a large plastic container with a lid. You can place them in layers with parchment paper between the layers.

Freeze zucchini cream cheese cupcakes in muffin pan
Place in muffin pan to freeze.

Printable Recipe Pages

Zucchini Cupcakes Instructions, page 1

Zucchini Cupcakes Instructions, page 2

Cream Cheese Icing Instructions

For more zucchini recipes, see

    Orange Zucchini Bread with Orange Cream Cheese Frosting 


copyright 2025, Dana Meier, My Olde Country Home

My Olde Country Home volume 2 book cover
Dana Meier is a caterer, cookbook author, online content creator and purveyor of historic crafts in Washington state. Her first cookbook was published in 2023.

My Olde Country Home cookbook series:
Vol. 1 - Olde Fashioned Christmas Desserts
Vol. 2 - Vintage Cookie Recipes 

available on Amazon®



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