Zucchini Cupcakes

Why You’ll Love This Recipe

These zucchini cupcakes are soft, moist, and full of flavor, thanks to a combination of spices like cinnamon, cloves, and the fresh, natural sweetness of zucchini. The almond extract and orange juice add a unique twist, making each bite more delicious than the last. Topped with a rich, brown sugar frosting, they offer the perfect balance of sweetness and spice. They’re great for a snack, dessert, or even as a special addition to a brunch table.

Ingredients

• 3 large eggs, room temperature
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini

FROSTING:

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners’ sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners or lightly grease the tin.
2. In a large bowl, whisk together the eggs, sugar, canola oil, orange juice, and almond extract until smooth.
3. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, salt, and ground cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Fold in the shredded zucchini until evenly distributed throughout the batter.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
7. Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting.

For the frosting:

1. In a medium saucepan, combine the brown sugar, butter, and milk over medium heat. Bring to a simmer, stirring constantly, until the sugar has dissolved and the mixture is smooth, about 3-4 minutes.
2. Remove the saucepan from the heat and stir in the vanilla extract.
3. Let the mixture cool for about 5-10 minutes, then gradually whisk in the confectioners’ sugar until smooth and spreadable. You may adjust the amount of powdered sugar to reach your desired frosting consistency.
4. Once the cupcakes are completely cool, spread the frosting generously on top of each one.

Servings and Timing

This recipe yields approximately 12 cupcakes and takes about 45 minutes from start to finish, including baking and cooling time.

Variations

• Add-ins: Add chopped nuts like walnuts or pecans for some crunch or fold in chocolate chips for a more indulgent treat.
• Vegan version: Replace the eggs with a flaxseed egg substitute and use non-dairy milk and oil to make these cupcakes vegan-friendly.
• Frosting variations: For a lighter frosting, you can swap the brown sugar frosting for cream cheese frosting for a tangy contrast to the sweet cake.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, refrigerate them to keep the frosting from melting.
• Freezing: The cupcakes can be frozen for up to 3 months. Freeze them without frosting, and once thawed, you can frost them as desired.
• Reheating: If you’d like to enjoy them warm, microwave the cupcakes for 10-15 seconds or reheat them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I make these cupcakes without frosting?

Yes, these cupcakes are delicious on their own! If you prefer, you can skip the frosting and enjoy them as a more understated treat.

Can I use frozen zucchini instead of fresh?

Yes, frozen shredded zucchini works well in this recipe. Be sure to thaw and drain any excess moisture before adding it to the batter.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting ahead of time and store it in the refrigerator. Just make sure to bring it to room temperature before spreading it on the cupcakes.

Can I use a different type of oil?

Yes, you can substitute canola oil with vegetable oil, sunflower oil, or any mild-flavored oil you have on hand.

How can I make the cupcakes more flavorful?

You can add a teaspoon of ground ginger or nutmeg to enhance the flavor profile or a tablespoon of orange zest to complement the orange juice.

Are these cupcakes suitable for a gluten-free diet?

To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

How do I prevent the cupcakes from being too dense?

Be sure not to overmix the batter. Stir just until the dry ingredients are incorporated into the wet ingredients, and do not over-mix after adding the zucchini.

Can I make mini zucchini cupcakes?

Yes, you can make mini cupcakes by filling a mini muffin tin with the batter and adjusting the baking time to about 12-15 minutes.

Can I use a sugar substitute?

Yes, you can use a sugar substitute in place of regular sugar for the cupcakes and frosting, but be sure to follow the substitution guidelines on the product for the best results.

Can I add cream cheese to the frosting?

Yes! You can replace half of the butter with cream cheese for a tangy, creamy frosting that complements the sweetness of the cupcakes.

Conclusion

These Zucchini Cupcakes are a perfect blend of spice, sweetness, and moist texture, making them a treat everyone will enjoy. Topped with a rich, brown sugar frosting, they are the ideal dessert for any occasion. Whether you’re using up some garden zucchini or simply craving a sweet snack, these cupcakes will be a hit. Enjoy the delightful balance of flavors in every bite!

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