Best 2 Sweet Zucchini Cupcakes Recipes

Indulge in a delectable journey of flavors with our Sweet Zucchini Cupcakes, a harmonious blend of garden-fresh zucchini and heartwarming spices. These cupcakes are not just a treat for your taste buds but also a testament to the versatility of this humble vegetable. Join us as we explore a collection of irresistible zucchini cupcake recipes that cater to every palate. From classic cupcakes with cream cheese frosting to decadent chocolate zucchini cupcakes, each recipe promises a unique culinary experience. Whether you're a seasoned baker or just starting your baking adventure, our comprehensive guide will lead you step-by-step to create these delightful treats. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!

Here are our top 2 tried and tested recipes!

SWEET ZUCCHINI CUPCAKES

Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. 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, 40 to 45 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 Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

ZUCCHINI CUPCAKES

Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use a cheese grater with large holes to shred the zucchini. This will help the zucchini to evenly distribute throughout the batter.
Be sure to squeeze out any excess moisture from the zucchini before adding it to the batter. This will help to prevent the cupcakes from being too wet.
For a sweeter cupcake, use a combination of brown sugar and granulated sugar.
Add a teaspoon of cinnamon or nutmeg to the batter for a warm, autumnal flavor.
Top the cupcakes with a cream cheese frosting or a simple glaze for a decadent finish.

Conclusion:

Sweet zucchini cupcakes are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be customized to your liking. With their moist texture and sweet flavor, these cupcakes are sure to be a hit with everyone who tries them.