Cream Cheese Frosted Chocolate Zucchini Cupcakes
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Cream Cheese Frosted Chocolate Zucchini Cupcakes

Prep Time10 mins
Cook Time25 mins
Author: Kim Lange

Ingredients

  • 2 cups zucchini shredded
  • 3 eggs
  • 2 cups granulated sugar
  • ¾ cup olive oil
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder

Cream Cheese Frosting

  • 2 8- oz packages cream cheese room temperature
  • 1/2 cup or 1 stick butter room temperature
  • 2 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

  • Preheat oven to 325 degrees F. Line twenty-four muffin cups with liners and lightly coat with nonstick cooking spray; set aside.
  • In a large bowl stir together zucchini, eggs, sugar, oil, and vanilla.
  • Add flour, cocoa powder, baking soda, salt, baking powder and stir until combined.
  • Using a large ice cream scoop, scoop batter into prepared pans, filling cups about half full.
  • Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean.
  • Cool in muffin pan on wire racks for 5 minutes.
  • Remove muffins from muffin pan and cool completely on racks.
  • After cupcakes have cooled, make the Cream Cheese Frosting.
  • In large bowl, using a mixer, beat together the cream cheese and butter until creamy.
  • Add powdered sugar and vanilla.
  • Continue beating until smooth and creamy. Frosts 20 - 24 cupcakes.