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

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 12 cupcakes

Zucchini Cupcakes with Cream Cheese Frosting

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


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
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


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease with butter or non-stick spray.
  2. In a medium bowl mix flour, brown sugar, baking powder, cinnamon, and salt together then mix in nuts.
  3. In another bowl combine zucchini, oil, eggs, and vanilla. Add to flour mixture and mix just until combined (do not overmix).
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
  6. 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.
  7. 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.


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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  1. claudia @whats cookin italian cuisine says

    These look awesome nothing moister than a zucchini cake/cupcakes!

  2. Raina says

    These look so yummy! I love the combo of flavors. Great touch with the candied zucchini on top. It looks so elegant.

  3. says

    Mmm, look good! I’d never had zucchini bread much less made it until late last summer when I had lots of zucchini from my plants. I made a recipe with pineapple and it was so, so good! Better than any pumpkin or banana bread. It was sweet enough that I could have just slathered frosting on it like these guys :) Where did you get the square muffin tin?

  4. says

    I’ve always adored zucchini bread — even more than banana bread! These cupcakes are adorable and sound perfect with that cream cheese frosting. And that zucchini candy is brilliant!

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