Zucchini cupcakes take the baking world by storm with their incredibly moist yet tender crumb. But these aren’t your average zucchini bread reincarnation. The Spiced Zucchini Cupcakes with Cream Cheese Frosting offer the perfect balance of flavors – as if pumpkin cupcakes and carrot cake had a delicious baby.
Why Zucchini Works
Using shredded zucchini in cupcakes adds moisture and a subtle natural sweetness without overpowering other flavors. The added fiber and nutrients are an added bonus. You could swap in carrots or applesauce, too. But zucchini makes these treats perfectly moist and speckled.
A Symphony of Spices
The spice blend is what gives these cupcakes their signature flavor. Cinnamon, ginger, nutmeg, and cloves lend a warmth reminiscent of pumpkin cupcakes. But the tangy cream cheese frosting balances out the sweetness. You’ll be met with an irresistible aromatic spiced aroma from the oven.
Mix, Bake, Frost – Done!
Whipping up these zucchini cupcakes is simple. Preheat the oven, prep a muffin pan, mix the wet and dry ingredients separately, then combine. Fold in shredded zucchini, bake for 18-22 minutes, cool, and slather on rich cream cheese frosting. Easy peasy and makes 1-2 dozen depending on muffin tin size. Store frosted cupcakes refrigerated for 3-4 days.
Ready to Try Zucchini Cupcakes?
These zucchini cupcakes put a unique and delicious spin on a baking classic. The spices, shredded veggie, and luscious frosting combine for a treat that’s a great way to impress guests or brighten up a weekend. Are you craving these spiced, moist zucchini cupcakes yet? Get the full recipe here and whip up a batch this weekend!
Images credit: Cooking Classy
Editorial Update: We strive to keep our content accurate and up-to-date. As part of our ongoing efforts, this article has been moved from Recipes to FOOD & RECIPES on 09/09/2023.
This article was first published on October 3, 2016, and updated on November 29, 2023. We’ve fixed a broken link and enriched the content to improve your reading.
