Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes with Cream Cheese Frosting

4.8 76 ratings

Prep. 20 min

Total 1 h 20 min

24 pieces

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

Energy 1088 kJ / 260 kcal

Fat 12 g

Fibre 1 g

Saturated Fat 5 g

Carbohydrates 36 g

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