Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home
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Zucchini Cupcakes Recipe

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I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings


  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners' sugar

Nutritional Facts

1 cupcake: 327 calories, 12g fat (4g saturated fat), 45mg cholesterol, 305mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
  2. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
  3. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.
  4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: about 1-1/2 dozen.
Originally published as Zucchini Cupcakes in Taste of Home August/September 1997 , p25

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salisuz User ID: 8868466 257614
Reviewed Dec. 3, 2016

"> I totally loved these cute cupcakes... but I turned them n2 holiday breads - I used the zucchini, crushed pineapple, raisins & either chopped walnuts or pecans (salted) - WOW - they were so good - I made 35 and all of them got sold at the Christmas craft festival this year! I will make these again... both as cupcakes and breads!"

_nlfPA User ID: 1879224 255164
Reviewed Oct. 8, 2016

"Since we had many zucchini squash in our garden this year, I used some to try this recipe.

I wasn't sorry I did, they are delicious!"

maryannet User ID: 1456288 254563
Reviewed Sep. 24, 2016

"Great Frosting to use on other cupcakes and cakes"

Karen1107 User ID: 8935570 254268
Reviewed Sep. 18, 2016

"These cupcakes are excellent! Batter made 22 cupcakes instead of 1 1/2 doz. Only change I made was added 1/2 cup raisins to batter at end. I almost increased the frosting ingredients slightly."

Angel182009 User ID: 6228642 254042
Reviewed Sep. 12, 2016

"The icing was the best part of these!!! The cupcakes themselves were quite delicious but the icing definitely topped these off."

rllewis7 User ID: 7124309 253991
Reviewed Sep. 12, 2016

"The zucchini cupcakes were very moist and flavorful. I usually see zucchini cake paired with cream cheese frosting, so I thought the caramel frosting was really unique, and delicious!"

rwippel User ID: 4262008 253741
Reviewed Sep. 5, 2016 Edited Sep. 8, 2016

"The zucchini muffins were okay; however it was some of the best icing I have ever tasted! The icing was beyond amazing!!!"

shannondobos User ID: 5115022 253354
Reviewed Aug. 29, 2016

"Awesome! I loved the taste and texture of the cake. The icing was very sweet, but still delicious! I had a lot of icing leftover, so I would halve the recipe for the icing next time. This is definitely a winner!"

ms11145 User ID: 1604521 253194
Reviewed Aug. 26, 2016

"Love, love, love the frosting. I wouldn't necessarily consider this a cupcake, more like a quick bread; however, it is tasty. I love the orange juice in the batter."

cruisingail User ID: 1553892 253123
Reviewed Aug. 24, 2016

"just made these tonight and was very impressed. I didnt double the icing recipe but did increase it a bit.. It made enough to ice 1 1/2 dozen cupcakes and then some! Yes, the icing was to die for. I increased the shredded zucchini alittle cause I wanted more vegies in them. I will definitely be making these again!"

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