Zucchini Cupcakes with Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist spiced cupcakes made with grated zucchini, topped with fluffy cream cheese buttercream frosting. These are tender, lightly spiced, and a great way to sneak vegetables into a sweet treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 Cup Zucchini (finely grated )
- 1 1/2 Cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon Ground Cloves
- 1/2 Cup Vegetable Oil (canola oil works too)
- 2/3 Cup White Sugar
- 1/3 Cup Brown Sugar
- 2 Eggs (large )
- 2 teaspoons Vanilla Extract
- 1/4 Cup Milk
- 1/2 Cup Butter (unsalted, softened)
- 4 Ounces Cream Cheese (brick-style )
- 3 - 4 Cups Powdered Sugar
- 1 Tablespoon Heavy Cream (if needed)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 16m
- Sodium
- 100mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 35mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.