Zucchini Cupcakes with Cream Cheese Frosting

It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucchini.

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  • Servings: 18

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  • 2 cups walnuts (8 ounces), coarsely chopped
  • 1/2 cup golden raisins
  • 1/4 cup brandy
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup vegetable oil
  • 1/2 cup dark brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, beaten
  • 1 1/4 pounds zucchini, shredded (4 cups)
  • 2 tablespoons minced candied ginger
  • 8 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon finely grated orange zest

How to make this recipe

  1. Make the frosting

    Preheat the oven to 350°. Line 18 muffin cups with paper liners. Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes. Let cool.

  2. Make the frosting

    In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.

  3. Make the frosting

    In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper. In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.

  4. Make the frosting

    Squeeze the zucchini dry. Stir the walnuts, raisins, zucchini and ginger into the wet ingredients. Add the dry ingredients in small batches until thoroughly incorporated. Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes. Transfer to a rack and let cool to room temperature.

  5. Make the frosting

    In a bowl, beat the cream cheese with the butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended. Spread the frosting on the cupcakes and serve.

Contributed By Photo Buff Strickland Published August 2007

506986 recipes/zucchini-cupcakes-cream-cheese-frosting 2013-12-06T23:57:08+00:00 Gabriel Frasca, Amanda Lydon summer|baking|cakes-and-cupcakes|desserts|16|afternoon-tea august-2007,Amanda Lydon,Gabriel Frasca,zucchini cupcakes,zucchini bread,cream cheese frosting recipes,zucchini-cupcakes-cream-cheese-frosting 506986

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