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Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes with Cream Cheese Frosting
4.8 73 ratings
Prep. 20 min
Total 1 h 20 min
24 pieces
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Ingredients

Zucchini Cupcakes
  • zucchini cut into rounds (1 in.)
    8 oz
  • large eggs
    3
  • sugar
    8 oz
  • neutral oil e.g. vegetable, canola, safflower
    3 ½ oz
  • orange juice
    3 ½ oz
  • all-purpose flour
    12 oz
  • ground cinnamon
    2 tsp
  • baking powder
    2 tsp
  • baking soda
    1 tsp
  • salt
    1 tsp
  • ground cloves
    ¼ tsp
Cream Cheese Frosting
  • confectioners sugar
    12 oz
  • cream cheese diced
    8 oz
  • unsalted butter diced
    4 oz
  • vanilla extract
    1 tsp
  • zucchini slices, dehydrated, to garnish

Difficulty

easy

Nutrition per 1 piece

Sodium 225 mg
Protein 3 g
Calories 1088 kJ / 260 kcal
Fat 12 g
Fibre 1 g
Saturated Fat 5 g
Carbohydrates 36 g

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