Frosting Zucchini Cupcakes
Tips and Tricks
Use fresh ingredients. Both baking powder and baking soda are in this recipe and should be replaced every six months or so. They won’t work like they are supposed to in your baking recipes if they are not active. To test yours to make sure they are fresh, mix a little baking soda with vinegar and a little baking powder with water. Both should bubble up right away. Measure your flour correctly. This step is so important that it gets its own section below. Don’t frost the cupcakes while they’re warm. Wait until the cupcakes are completely cool before frosting or the frosting will melt and fall. Since the frosting needs to be refrigerated and I don’t love cold cupcakes, I like to make the cupcakes the day before and frost them just before serving.
If you try these zucchini cupcakes or any of my other recipes, let me know what you think by leaving a comment below! These cupcakes are based off of this Caramel Zucchini Spice Poke Cake which is such an amazing dessert that anytime I bring it somewhere I am asked for the recipe. As delicious as that cake is, I decided that I needed it in smaller form. Or maybe, I decided that my Cream Cheese Frosting needed a more civilized delivery system than a spoon. If you want it to look like the photos, I suggest doubling the recipe and piping the frosting onto the cupcakes using a piping set.
Beat together the cream cheese and butter. Make sure both are at room temperature. Add the powdered sugar. Add it one cup at a time and beat until smooth. Mix in the vanilla. Frost over cooled cupcakes. Use an offset spatula or piping bag.
Wash your zucchini to remove any dirt and cut off both ends. Use a box grater to finely shred it. You will need one pound of zucchini, which is about three cups of shredded zucchini (two medium-sized zucchini.)
Fluff the flour. Whisk it in the bag or container it’s stored in to aerate the flour. Use a spoon to scoop the flour. Scoop the flour into a dry measuring cup using a spoon until it is heaping. Level it off. Use the flat edge of a spatula or butter knife to level off any excess flour.
These cupcakes can be frozen, assuming they are not frosted. Cream cheese doesn’t have a good consistency once frozen and thawed. To freeze unfrosted zucchini cupcakes, place them on a tray in a single layer. Freeze for one to two hours and then transfer to an airtight container. Store in the freezer for up to three months.
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