Zucchini Cupcakes with Cream Cheese Frosting

Sweet zucchini cupcakes with chopped walnuts frosted with a delectable cream cheese frosting.

Zucchini polka dots fleck the batter and practically disappear adding the perfect amount of moistness so the cupcakes aren’t dry at all.

You don’t notice the zucchini. You can fool unsuspecting zucchini haters. One of my favorite pastimes.

I heart veggies for dessert.

Zucchini Cupcakes with Cream Cheese Frosting

Prep Time: 25 minutes

Cook Time: 25 minutes

50 minutes

Yield: 12 cupcakes

Zucchini Cupcakes with Cream Cheese Frosting

Sweet zucchini cupcakes with chopped walnuts frosted with a delectable cream cheese frosting.

Ingredients

1 + 1/2 cups all-purpose flour

1 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup walnuts, chopped

1 + 1/2 cups zucchini (about 10 ounces), shredded

1/3 cup vegetable oil

2 eggs, lightly beaten

1/2 teaspoon pure vanilla extract

Frosting

4 tablespoons butter, at room temperature

4 ounces regular or light cream cheese, at room-temperature

1/2 teaspoon pure vanilla extract

3 cups confectioners' sugar, plus more if needed

Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease with butter or non-stick spray.
In a medium bowl mix flour, brown sugar, baking powder, cinnamon, and salt together then mix in nuts.
In another bowl combine zucchini, oil, eggs, and vanilla. Add to flour mixture and mix just until combined (do not overmix).
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1-3 days. Store in refrigerator.
In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Beat in vanilla. Add a cup of confectioners' sugar at a time and beat until light and fluffy. Refrigerate until ready to use up to 1 day.

Notes

To make the dried zucchini candy: thinly-slice zucchini, lay flat on parchment lined baking sheet, sprinkle with sugar and cinnamon then slowly cook in the oven on 200 degrees until they get crispy. Garnish right before serving otherwise they may soften.

Adapted from Martha Stewart

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Comments

Words Of Deliciousness says:

04/29/2012 at

I have had zucchini bread before, but never cup cakes. These look so yummy. I am going to pin them to make later.
Words Of Deliciousness recently posted..No-Fuss Smashed Potatoes

sally @ sallys baking addiction says:

04/29/2012 at

Reeni – love the idea of sneaking veggies into sucha delicious looking dessert! i want to dive into that cream cheese frosting!! these look AWESOME!
sally @ sallys baking addiction recently posted..oatmeal lemon creme bars.

SnoWhite @ Finding Joy in My Kitchen says:

04/29/2012 at

We LOVE zucchini cake, dark chocolate zucchini cake and zucchini muffins. These – esp. with the cream cheese frosting, look amazing!

Ann says:

04/29/2012 at

these look delicious. I used to think zucchini was disgusting until I actually tried it :)
Ann recently posted..Yesterday

Eva Gallant says:

04/29/2012 at

I so want to move next door to you!!!
Eva Gallant recently posted..Silent Sunday