Cakes

Zucchini Cupcakes with Cinnamon Buttercream

Elise Gothard
August 21, 2014
177

These delicious Zucchini Cupcakes are the perfect way to use up all that zucchini in the garden this year! The Cinnamon Cream Cheese Buttercream compliments them in the most perfect way!

24
For the Cupcakes:
2 cups sugar
1/2 cup butter, softened
1/2 cup oil
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cup flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c zucchini, shredded
optional: 1/2 cup chocolate chips, 1/2 cup nuts, 4 tsp cocoa
In a medium sized bowl, mix the dry ingredients with a whisk (flour, baking soda, baking salt, salt and cocoa if you want chocolate cake). You can sift them; I almost never do.
In a large bowl, mix the sugar, butter, oil, eggs, vanilla, and sour milk.
Slowly add the dry ingredients and continue to mix.
Add the zucchini and mix until just combined (add nuts and chocolate chips at this point if you wish, I prefer mine without).
Bake at 325 for 40-45 minutes.

For the Buttercream:
8 0z cream cheese (1 package)
1 stick butter
1 tsp vanilla
3 tsp cinnamon
3 1/2-4 cups powdered sugar
For the Cupcakes In a medium sized bowl, mix the dry ingredients with a whisk (flour, baking soda, baking salt, salt and cocoa if you want chocolate cake). You can sift them; I almost never do. In a large...
See the full directions on my site
Nutritions

Calories
382

Sodium
296mg
12% DV

Fat
19g
30% DV

Protein
4g
9% DV

Carbs
46g
15% DV

Fiber
1g
6% DV

American Baked

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Nutritions

Calories
439

Sodium
728mg
30% DV

Fat
11g
18% DV

Protein
17g
35% DV

Carbs
61g
20% DV

Fiber
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