Zucchini Cupcakes with Cream Cheese Frosting

Wednesday, July 9, 2008

From the Cupcake Archives...

The title does sound a bit odd, no? This is slightly based off of zucchini bread, but this is a bit sweeter, and with a slightly different taste profile. The idea came after reading up on The Great Big Veg Challenge, a blog that, if you haven't read yet, you really should take some time and check it out. Especially you parents out there raising veggie-phobic ragamuffins. The woman's a genius I tells ya'!

The real key to this cupcake is turbinado sugar, extra cinnamon, and the addition of raisins to create a deliciously moist, dense, and courageously flavorful cupcake. The turbinado gives it a nice caramel flavor and appearence, while the cinnamon gives it that great spicy kick.

None of the flavors berate you, but instead talk to you softly, ask how your mom is, and then give you a backrub. It's really a nice summer cupcake, as it's a perfect chance to make use of all that fresh zucchini that'll be coming in soon. Currants or golden raisins would be great in this cupcake too, as would a variety of nuts, coconut, or maybe even some other spices like nutmeg or allspice. The cream cheese frosting just finishes everything off, and plus, it's cream cheese.

I like cream cheese. Don't you like cream cheese?

They have a reminiscence of maybe cinnamon raisin bread, or maybe carrot cake, but still very unique. If you take a bite, you'll know it's zucchini cake based on the fresh taste.

Zucchini Cupcakes
Makes 24 cupcakes / 350 F oven

What You'll Need...

3 cups of all-purpose flour

2 1/2 cups of turbinado sugar (muscovado, raw, and brown could work in a pinch too. white sugar will work I guess, but you will get a different end product than I did)

1 teaspoon of salt

1 teaspoon of baking powder

1 1/2 teaspoons of baking soda

2 teaspoons of cinnamon

1 teaspoon of vanilla extract

4 eggs at room temperature

1 1/4 cup of vegetable oil

3 cups of grated zucchini

3/4 cup of raisins, currants or sultans

What You'll Do...
1) Combine in a large bowl the flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center.

2) Whisk together the oil, eggs, and vanilla extract. Pour into the dry ingredients and combine together. Batter will be very thick.

3) Add the zucchini and raisins, currants or what have you. The batter will gain more moisture and will become more workable. Scoop into cupcake papers a little over 1/2 full.

4) Bake for 18-24 minutes, being sure to rotate the pan after the first 15 minutes of baking. If a toothpick comes out clean when testing the cupcakes, they're done. Place on a wire rack to cool.

Cream Cheese Frosting
What You'll Need...
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 cups of powdered sugar
1 teaspoon vanilla extract

What You'll Do...
1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.

2) Slowly add the powdered sugar. Add the vanilla to taste. Spread or pipe onto cooled cupcakes.


  1. Garrett,
    Thank you so much. We are honoured!
    Freddie is in bed at the moment as it is 9 o'clock in the evening and school in the morning.(And his mother wants a gin and tonic and to put her feet up.)
    But in the morning I will show Freddie his dedicated recipe. He will immediately demand that I make it because it involves CAKE. And he is the original cake beast. (Think Eat Beast without the fur and scruples)
    Thank you

  2. Garrett , your posts are always so well written , I wish i could write 5% of what u write.and yes i love cream cheese more over i love the whole thing.....beautiful cupcakes...they have baked evenly and got a lovely golden brown colour.Would love to eat these warm.

  3. Anything with cream cheese frosting really is the best. I think I would eat cardboard if it had cream cheese frosting on it. :)

  4. MMMMM. Lookin' good, lookin' veryvery good!=)

  5. Soooo excited....
    I'm going to be thinking about these allll day.

  6. I'd put cream cheese frosting on everything if I could, it's so amazing! I never thought of zucchini cupcakes before, but it makes sense, especially as I love zucchini bread with chocolate chips and lots of walnuts.

  7. mmmm, I really love zucchini bread and now in the form of a cupcake is must try! I can't wait :)

  8. Now THAT is how you frost a cupcake..... ohhh yeaaaa....

  9. These sound delicious! Can't wait to try this recipe at home, and hopefully trick my little Non-veggie eater :)

  10. Try adding a little lemon zest and lemon juice to the cream cheese frosting--it's the perfect finishing touch. Yum!

  11. I ran across your blog, and this recipe, and just had to try it. I was amazed! They are the perfect blend of flavors. I added dates to mine, leftovers from Christmas cookies, and the finished product was excellent!

  12. This was the first recipe I looked at for these cupcakes and had to try them because the picture looked so good.

    I have a lot to say about these zuchinni cupcakes. Check out my review for some good information before you get started with yours.

  13. I made your orange clove cupcake and it was delicious. After the cake cooled down, I drizzled some orange juice over the cake, to make it moist. It was fantastic, Thanks Garret!

  14. wow. this is intriguing. i've been meaning to try cupcakes with courgettes but i'm a little afraid of the taste. thanks for the recipe. i can't wait to try it.x

  15. Megan and I will make these for certain. I love zucchini in baked goods. Pretty Garrett! ;) Congrats on your gigs!

  16. I haven't been here in a while. These zucchini cupcakes are simply so classy. :)

    I hope you have a great weekend!

  17. Oh dear god these look delicious. Thanks for sharing the recipe; I'll definitely be adding this to my list of must-makes.

  18. i love the idea of zucchini in a cupcake...very innovative i think :) these sound like a great combination of flavours!

  19. Hello,
    thanks for posting the link to this recipe at 101 Cookbooks! What a great way to use up some of the zucchini overflow. I made these yesterday and my 9-year-old son promptly gobbled down two of them, without icing. They are delicious, and I am QUITE sure that if I had told him they were zucchini cupcakes, he wouldn't've gone near them with a ten-foot pole, so I am feeling very pleased with myself
    :-). I plan to deliver the rest to his camp sleepover tonight, and think I will just not let them know til afterwards about how healthy they are.
    Thanks again, glad to be introduced to your blog.

    Pam S. in Arlington, VA

  20. awesome recipe! any ideas o how to replace the eggs with something else?

  21. Just made these cupcakes for my toddlers Valentine's Day party at daycare--they are wonderful! Moist and delicious. I am keeping this recipe with my sacred scraps of paper. Thanks a lot! (oh, and I learned what the heck turbinado sugar is...).

  22. Just made these for my son's first birthday--yum. I substituted 1C whole wheat flour, to no ill-effect, and added a bit more powdered sugar to the frosting to thicken it slightly. Great recipe, thanks!


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