Go Back
–+ servings
Close up view of zucchini cupcakes with cinnamon cream cheese frosting on a cooling rack

Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

Tracy @ Next Level Baker
Zucchini cupcakes with cinnamon cream cheese frosting offer a warm, spicy take on a beloved classic. Grated zucchini melts into the batter, creating a tender crumb while keeping the flavor light. A swirl of cinnamon cream cheese frosting adds richness and just the right hint of cozy sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling and frosting time 1 hour 20 minutes
Total Time 1 hour 53 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 1 Small hole grater
  • 1 Stand or hand mixer optional

Ingredients
  

Zucchini cupcakes

  • 2 ½ cups all-purpose flour
  • 2 tablespoons cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups white sugar
  • ¾ cup neutral vegetable oil
  • 2 cups zucchini finely grated
  • 3 eggs

Cinnamon cream cheese frosting

  • 8 ounces cream cheese room temperature
  • 4 tablespoons salted butter room temperature
  • 4 cups powdered sugar
  • 2 tablespoons cinnamon
  • 1-3 tablespoons heavy whipping cream

Instructions
 

Zucchini cupcakes

  • Preheat the oven to 350 ℉. Line one 24-cup muffin pan or two 12-cup muffin pans with cupcake liners.
  • Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt in a small bowl. Stir well and set aside.
  • Grate the zucchini with a small hole grater and set aside.
  • Add the sugar and neutral vegetable oil to a mixing bowl and mix on medium until combined.
  • Add the eggs to the mixing bowl and mix until fully integrated.
  • Add the grated zucchini to the mixing bowl and mix until fully integrated.
  • Add half of the flour mixture and mix until almost combined. Scrape down the sides, add the rest of the flour mixture and mix until fully combined. Scrape down the sides an additional time if needed.
  • Using a large 4 tablespoon cookie scoop, add one full scoop of batter to each cupcake liner.
  • Bake for 18-20 minutes until the tops spring back and the edges are starting to brown. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and place on a cooling rack to fully cool.

Cinnamon cream cheese frosting

  • Add the room temperature cream cheese, salted butter and cinnamon to a mixing bowl. Mix on medium speed until all the cinnamon has been incorporated into the cream cheese and butter and the mixture is light and fluffy. Scrape down the sides once or twice as needed.
  • Add the powdered sugar and one tablespoon of heavy whipping cream to the mixing bowl. Mix on medium until it starts to come together as frosting. Once the frosting starts to come together, scrape down the sides and then turn the mixer up to medium high. Mix for 2 minutes on medium high. Mixing on medium high allow air into the frosting making it lighter and fluffier. Check the consistency and if the frosting is too thick, add up to two additional tablespoons of heavy whipping cream (one at a time) and mix for 1 minute after the addition of each tablespoon of heavy cream.
  • Add the frosting to a piping bag and pipe onto cooled cupcakes. Or, use an offset spatula or knife to spread the frosting on the cooled cupcakes. Enjoy!

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Don't worry! We won't spam you!

Keyword Cinnamon Cream Cheese Frosting, Zucchini Cupcakes, Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
Tried this recipe?Let us know how it was!