Best 2 Zucchini Cupcakes With Cream Cheese Frosting Recipes
Indulge in a delightful culinary adventure with our tantalizing Zucchini Cupcakes topped with a velvety Cream Cheese Frosting. These moist and fluffy cupcakes are not just a treat for your taste buds but also a clever way to sneak in some hidden veggies. But that's not all; we've got a treasure trove of other delectable recipes to satisfy every palate. From the classic Chocolate Chip Cookies that evoke nostalgic memories to the sophisticated Tiramisu Parfaits that transport you to an Italian café, our collection has something for everyone. Dive into the decadent world of Red Velvet Cupcakes with their striking red color and irresistible cream cheese frosting, or explore the rustic charm of Apple Crumb Muffins bursting with sweet apples and a crunchy crumb topping. For a burst of freshness, try our Lemon Blueberry Scones, perfect for a leisurely brunch or afternoon tea. And if you're craving something indulgent, our Salted Caramel Brownies will fulfill your sweet tooth desires with their gooey caramel center and sprinkle of sea salt. So, prepare your aprons, preheat your ovens, and embark on a culinary journey filled with delightful flavors and unforgettable moments.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI CUPCAKES WITH THE BEST CREAM CHEESE FROSTING
I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 1h12m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt.
- In a separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
- Use ¼ cup measuring cup or ice cream scooper to evenly scoop the batter into the lined muffin tin. Fill each cup about 2/3 of the way full.
- Bake for 18-22 minutes.
- Remove the cupcakes from the oven let them cool completely before adding the cream cheese frosting.
- Place room temperature cream cheese, butter, and vanilla into stand mixer and blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
- Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Spread or pipe the frosting over the cooled cupcakes.
- FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.
- FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!
Nutrition Facts : Calories 544 kcal, ServingSize 1 serving
ZUCCHINI CUPCAKES
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
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 fresh zucchini: Fresh zucchini has a higher water content, which will help to keep the cupcakes moist. If you are using older zucchini, you may need to add a little extra liquid to the batter.
- Grate the zucchini finely: This will help to ensure that the zucchini is evenly distributed throughout the batter and that the cupcakes have a smooth texture.
- Do not overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes at a moderate temperature: Baking the cupcakes at a moderate temperature will help to prevent them from drying out.
- Cool the cupcakes completely before frosting them: This will help to prevent the frosting from melting.
- Use a cream cheese frosting that is not too sweet: A sweet frosting can overpower the delicate flavor of the zucchini cupcakes.
Conclusion:
Zucchini cupcakes with cream cheese frosting are a delicious and easy-to-make treat. They are perfect for any occasion, whether it is a birthday party, a potluck, or just a simple snack. With their moist texture, delicate flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them.
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