Zucchini Cupcakes with Cream Cheese Frosting

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Hayley Ryczek 4

"A great way to use up some of those plentiful summer zucchini!"
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1 h 40 m servings 372 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
  3. Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
  5. Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.


  • Cook's Notes:
  • If you do not have powered sugar you can simply pulse in a blender/processor/magic bullet/coffee grinder regular sugar.
  • Coconut oil is solid at room temperature and good for you. Measure as you would any other solid shortening. If you are not familiar with is please try it.
  • You may add milk by the tablespoon for a thinner frosting or flour by the tablespoon to thicken.


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I'm not an avid baker but 2 Tablespoons of baking powder is a bit much I think. I made these and was very disappointed with the results, they came out with flat tops and were all crumbly. They ...

this was a vary good recipe to do for a family get 2gether, my family absoulutely loved it!

This recipe was "o.k." Made it as written except subbed coconut sugar for the white as I don't eat white sugar. I was sceptical about the amount of baking powder to, but gave it a try. The m...

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