Zucchini cupcakes with cream cheese icing

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5 from 2 votes

Zucchini cupcakes with cream cheese icing

So easy and moist and taste a lot like spice cake.

Course: Dessert

Cuisine: American

Keyword: cupcakes, zucchini

Calories: 1208kcal

Author: Tricia

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.

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