Zucchini Cupcakes Recipe

5 from 1 vote

These Zucchini Cupcakes with Cinnamon Buttercream Frosting are so delicious you won’t believe they are packed with vegetables. They are super moist, have just a hint of spice and are topped off with a light and fluffy cinnamon buttercream.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 252kcal

Author: The Carefree Kitchen

Ingredients

1½ cups Zucchini shredded with skin on
½ cup Butter melted
1? cup Sugar
3 large Eggs
½ cup Orange Juice
1 teaspoon Almond Extract
2½ cups All-Purpose Flour
2 teaspoon Cinnamon
1 tsp Baking Soda
2 teaspoon Baking Powder
1 teaspoon Salt
½ tsp Ground Cloves

Cinnamon Buttercream Frosting

½ cup Butter room tempreature
2 teaspoon Cinnamon
1 teaspoon Vanilla Extract
4 cups Powdered Sugar sifted
2-3 Tablespoons Milk can substitute heavy cream or evaporated milk

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl or electric stand mixer, combine the shredded zucchini, melted butter, sugar, eggs, orange juice, and almond extract and mix to combine.
In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and ground cloves. Whisk the ingredients together until combined.
Add the flour mixture to the zucchini mixture and stir until all the ingredients are combined. Do not overmix!
Line a cupcake pan with cupcake liners and lightly spray with pan spray. Fill each of the cupcake liners ⅔ full with the cupcake batter.
Bake in preheated oven for 20-22 minutes, or until lightly brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let the cupcakes cool completely on a wire rack.

How to Make Cinnamon Buttercream Frosting

In a large mixing bowl, add the butter and then beat with a whisk, or whisk attachment, until light and fluffy, or about 3 minutes.
Add the cinnamon and vanilla extract and whisk.
Add the powdered sugar and 2 tablespoons of milk, whisking again until light and fluffy.
Add an additional 1 tablespoon of milk, if needed, to get the desired light and fluffy consistency.
Spread or pipe the frosting on the cooled cupcakes, or store in an airtight container in the fridge until ready to use.

Notes

How to Store Buttercream Frosting

If you have leftover buttercream frosting, you can store it in your fridge for a couple of weeks. Just put your buttercream frosting in a covered container with a lid.

When you're ready to use it again, take the frosting out of the fridge and let it get to room temperature again. Using a hand-held mixer, whisk the frosting again until it is light and fluffy again.

How to Freeze Buttercream Frosting

You can store your buttercream in an airtight container (or freezer bags) in the freezer for up to 3 months, then thaw in the fridge overnight when you are ready to use.

Once thawed, pull out to room temperature for at least 30 minutes and then whisk, either by hand or in a standing mixer, until it is once again light and fluffy.

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