Zucchini Cupcakes.

They sound so good. They smell so good. And, really? They ARE so good.

Zucchini Cupcakes with Cream Cheese Frosting.
Zucchini Cupcakes with Cream Cheese Frosting.

However… truth be told, they are TOO good. Too dense, too sweet, and too MUCH.

I froze half of the cupcakes when I made them so that I could have them fresh when Heather and her kiddos arrived. Even still, the one that I ate was just so, so sweet, and I thought she might think the same. A week later, she did. (I’ve told you we share a brain!)

The cream cheese frosting recipe will be a keeper, but I won’t be making the cupcakes as pictured again. Still, it was great to try them, and if you ever find yourself in need of a diabetic coma, these are the ticket!

Zucchini Cupcakes with Cream Cheese Frosting.

Zucchini Cupcakes
(recipe from Bake at 350)

  • 1-1/2 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/8 tsp. ground cloves
  • 1/2 c. vegetable oil (I used applesauce instead)
  • 1 egg
  • 1-1/2 tsp. vanilla extract
  • 1/2 tsp. grated lemon zest
  • 1 cup light brown sugar
  • 1-1/2 cups grated zucchini
  • 1/2 cup walnuts (I only had pecans, so that’s what I used)

Preheat oven to 350°. In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and cloves; set aside.

In a large bowl, beat oil, egg, vanilla, and lemon zest until well combined. Add in the brown sugar and beat well. Slowly add flour mixture, in two additions, and mix until combined and moistened. Fold in zucchini and stir in nuts.

Divide the batter evenly into a muffin pan with cupcake liners. Bake for 22-25 minutes, or until cupcake springs back when touched lightly. Remove cupcakes from pan and cool completely on wire rack.

When cool, frost as desired.

Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 6 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 tsp. vanilla extract

In a medium bowl, cream together butter and cream cheese until light and fluffy (3-4 minutes on medium-high speed). Reduce speed to low; add vanilla and mix well. Add powdered sugar in four additions, beating well after each until smooth.

Yield: 12 cupcakes.

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.


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