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Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes with Cream Cheese Frosting are a delightfully delicious treat.

Zucchini Cupcakes with Cream Cheese

Zucchini Cupcakes with Cream Cheese Frosting

Serves 12
Prep time: 20 minutes
Cook time: 20-25 minutes

For the cupcakes:
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups grated zucchini (about 2 medium zucchinis)
¾ cup olive oil
¾ cup honey
2 eggs, lightly beaten
1 teaspoon pure vanilla extract

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine flour, ginger, cinnamon, salt, baking soda and baking powder. Whisk to combine.
3. In a medium mixing bowl, combine grated zucchini, olive oil, honey, eggs and vanilla. Stir to combine.
4. Add the zucchini mixture to the flour mixture and mix on medium speed for 2-3 minutes or until the flour is completely moistened, but not over mixed.
5. Spoon cupcake batter into muffin tin, ¾ full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Cool completely before frosting.

For the frosting:
4 ounces light cream cheese, softened
¼ cup butter, softened
2 ½ cups powdered sugar
1 teaspoon pure vanilla extract

1. In a medium bowl, add the cream cheese and the butter. Using a hand mixer, mix until combined.
2. Slowly add the powdered sugar and vanilla extract. Mix until smooth.
3. Spread on top of cooled cupcakes.

Written and photographed by Kristen Doyle, dineanddish.net

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