This post may contain affiliate links. Please see disclosure policy here.
Zucchini Cupcakes are a tender spice cake flavored with cinnamon and cloves and topped with an amazing caramel frosting The caramel frosting is definitely the icing on the cake!
Why You’ll Love this Recipe!
The number one reason to try these zucchini cupcakes, is the frosting! They are topped with an amazing caramel frosting and I promise, even your zucchini haters are going to love these. Once they taste the flavor of this caramel frosting they aren’t going to care what is in the cupcake!
The number two reason to try this recipe is that it is the perfect way to use up some of that bumper crop of zucchini. But if you don’t have zucchini growing like crazy in your yard, find a neighbor that has some or buy it at the store so you can make these zucchini cupcakes!!
Ingredients Needed
- Eggs
- Sugar. Both granulated sugar and brown sugar.
- Oil. Use vegetable oil or another mild flavored oil
- Orange juice
- Almond extract
- Flour. I use unbleached all purpose flour
- Baking powder
- Baking soda
- Salt
- Spices. Ground cloves and Cinnamon
- Zucchini
- Butter
- Milk
- Vanilla extract
How To Make Zucchini Cupcakes
You can use a stand mixer or a hand mixer to mix up these zucchini cupcakes.
- In a mixing bowl, beat eggs, sugar. oil, orange juice and extract
- Combine dry ingredients; add to the egg mixture and mix well
- Add zucchini and stir to combine.
- Grease a muffin tin or use cupcake liners.
- Fill muffin cups two-thirds full with batter.
- Bake at 350 F oven for 20-25 minutes until a toothpick comes out clean.
- Cool for 10 minutes in pan and then remove to wire rack.
How to Make Caramel Frosting
- Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes
- Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in the powdered sugar until frosting reaches desired consistency, you want it a bit stiff if you are going to pipe the frosting on.
- Frost cooled zucchini cupcakes.
Leigh Anne’s Tip
- The caramel frosting is a stiffer frosting and you can spread it on the zucchini cupcakes with a knife but I prefer to pipe it on. I used my largest star tip which was a 1M star tip. Use a piping bag with your star tip.
- If you peel your zucchini, no one will ever know there is zucchini in these cupcakes!!
I do think though that one of these zucchini cupcakes should definitely count as one of your daily servings of fruits and vegetables!! So if you are being over run with zucchini in your garden or your neighbors have some to share give these cupcakes a try – even if you have to go to the store and buy zucchini!!
Frequently Asked Questions
After I posted my recipe for zucchini muffins with lemon glaze I received a comment letting me know that zucchini was not a vegetable. What!!? How did I not know that zucchini was really a fruit. I did a little Googling and learned that in the culinary sense, zucchini is used and treated like a vegetable but in the botanical world it is a fruit. Since this is a food blog, we are going to call it a vegetable.
Absolutely. To make a cream cheese frosting combine: 1/2 cup butter, softened
4 oz cream cheese, room temperature
3-4 cups powdered sugar
1 tablespoon heavy cream or more as needed.
In a bowl beat the butter until smooth, add in the cream cheese and mix to combine.
Slowly add in the powdered sugar and mix to combine. Add enough cream to get the desired consistency.
Some of my other favorite zucchini recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Zucchini Cupcakes with Caramel Frosting
Ingredients
- 3 eggs
- 1-1/3 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1 tsp almond extract
- 2-1/2 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cloves
- 1 1/2 cups shredded zucchini
Caramel Frosting
- 1 cup packed brown sugar
- 1/2 cup butter or margarine
- 1/4 cup milk
- 1 tsp vanilla extract
- 1-1/2 to 2 cups confectioners’ sugar
Instructions
- In a mixing bowl, beat eggs, sugar. oil, orange juice and extract
- Combine dry ingredients; add to the egg mixture and mix well
- Add zucchini and mix well
- Fill greased or paper-lined muffin cups two-thirds full
- Bake at 350 F for 20-25 minutes until they test done
- Cool for 10 minutes and remove to wire rack
- For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes
- Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in the powdered sugar until frosting reaches desired consistency, you want it a bit stiff if you are going to pipe the frosting on.
- Frost cupcakes
Tips & Notes:
4 oz cream cheese, room temperature
3-4 cups powdered sugar
1 tablespoon heavy cream or more as needed.
In a bowl beat the butter until smooth, add in the cream cheese and mix to combine.
Slowly add in the powdered sugar and mix to combine. Add enough cream to get the desired consistency.
Recommended Products
Nutrition Facts:
Jean says
Thanks for this recipe, and just in the nick of time, when we are being overrun by zucchini from the garden. (We’ve had zucchini lasagna, zucchini bread, chocolate zucchini cake, you get the idea!) The cupcakes are delicious, and will be a hit when I make them again for my granddaughter’s 2nd birthday next week! Thanks for sharing!
Christine Ishmael says
I can’t wait to try these…we’ve been taking care of the neighbor’s chickens and found a GINORMOUS zuchinni…thanks for sharing…!
kimke says
You inspired me. I just made them, they look divine. HAving a group over tonight. I am sure they will love them! Thanks–you’re the best!
Stephanie says
Yum! Gotta give this recipe a try. My favorite ways to eat zucchini are in zucchini chocolate bread and brownies. I love being able to say that there are vegetables in my dessert 🙂
Sherra says
I would absolutely eat zucchini in a cupcake with caramel frosting. 😉