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Happy Birthday Patrick! My oldest is 25 years old today. The years are just flying by! Did you know young adults don’t have a fully formed brain until they reach 25? I’m sure it’s not a magical aha moment – hey I’m 25 and my brain is done growing. But 25 is a time in your life that you start to realize you’re no longer the teenager, or the little kid. You’re an adult well on your way to figuring it all out.
My son Patrick really likes zucchini bread so when I came across this recipe for zucchini cupcakes, I knew I’d have to give them a try. Patrick also likes cream cheese so I used the icing recipe for my Red Velvet Cake. These are so easy and moist and taste a lot like spice cake.
You’ll need eggs, sugar, canola oil, orange juice, almond extract, all-purpose flour, cinnamon, baking powder, baking soda, salt, ground cloves and shredded zucchini.
Mix the dry ingredients together and set aside.
In a large mixing bowl combine the three eggs, sugar, oil, orange juice and extract.
Whisk until well blended. Set aside.
Grate or shred 1 1/2 cups fresh zucchini.
Gradually add the dry ingredients to the egg mixture.
Mix until well blended.
Fold in the zucchini until blended.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 20-25 minutes. Cool for ten minutes then remove to a rack to cool.
While the cupcakes are cooling, prepare the icing. You will need one box of confectioners’ sugar, 1 teaspoon vanilla, one stick of butter and 8 ounces cream cheese. Blend the butter, vanilla and cheese together until creamy. Add the confectioners’ sugar and beat until smooth.
I used a large star tip an pastry bag to ice the cupcakes.
Happy birthday to you.
Happy birthday to you.
Happy birthday dear Patrick,
happy birthday to you!
Zucchini cupcakes with cream cheese icing
Course: Dessert
So easy and moist and taste a lot like spice cake.
Ingredients
- 3 eggs
- 1 ⅓ cups sugar
- ½ cup canola oil
- ½ cup orange juice
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 1 ½ cups shredded zucchini
Cream Cheese Frosting:
- 8 ounce package cream cheese softened
- 1 stick of butter room temperature
- 1 teaspoon vanilla
- 1 box of confectioners sugar
Instructions
- Preheat the oven to 350°F.
- Line 18-24 muffin cups with cupcake liners.
- In a medium bowl whisk the dry ingredients together including flour, cinnamon, baking powder, baking soda, salt, and cloves.
- In a large mixing bowl whisk the eggs, sugar, canola oil, almond extract and orange juice. Slowly add the dry ingredients mixing until well blended. Fold in the shredded zucchini.
- Fill paper-line muffin cups two-thirds full. Bake at 350°F for 20-25 minutes.
- Cool for 10 minutes then transfer to a wire rack and cool completely.
For the icing
- Beat the butter, vanilla and cream cheese together until blended.
- Add the sugar and beat until smooth.
- Ice cupcakes and store in the refrigerator.
Recipe Notes
(adapted from a recipe by Virginia LaPierre as posted on Taste of Home)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 1208kcal | Carbohydrates: 249g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 4287mg | Potassium: 388mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4417IU | Vitamin C: 1mg | Calcium: 569mg | Iron: 16mg
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Thanks so much for stopping by! I’m looking at wedding venues today with my future daughter-in-law and the birthday boy. Traveling husband is traveling of course. My daughter Allie and I are having dinner tonight and going pumpkin shopping tomorrow. And last but not least, I’m making a Tiramisu Pie! I hope this turns out “prettier” than last week’s pie. I also hope you have a beautiful Fall weekend with blue skies and colorful leaves. Take care!
Tricia
thecompletecookbook
Yip, knew about the being an adult bit at 25.<br />Wishing your son Patrick a very Happy 25th – may he have a fantastic year ahead and what a great start with these awesome cupcakes!<br />:-) Mandy
Anna and Liz Recipes
Hi Tricis! I never made zucchini cupcakes but I will surely try them , mabye even this weekend!<br />Thanks for sharing your recipe.<br /> Anna
Mary
What a great day you have planned! Have fun shopping and baking. Can't wait to see that pie.