Friday, July 10, 2009

Zucchini Spice Cupcakes

After our giveaway, I was intrigued about Martha Stewart’s Cupcakes book. Since I rarely buy things for myself, I didn’t think twice about picking up a copy when I saw a great deal on them at Sam’s Club.

I pretty much made myself carsick the whole way home reading over all the recipes, flavor combos, and decorating ideas. (Thank you Boo for driving!) It wasn’t long before I knew which recipe I would try first. My friend Beth, gave me a BIG FAT zucchini. (Seriously, it was bigger than my forearm.) This recipe seemed like perfect excuse to bake a great way to use this healthy summer vegetable.

I love that these cupcakes are different from your average zucchini bread or muffins. They are most definitely cupcakes. Light, moist, fluffy, and frosted! And, did I mention, delicious? Because they are. So if you’re seeking an alternative for zucchini in baked goods, try these cupcakes!


Zucchini Spice Cupcakes

from Martha Stewart Cupcakes
Yields: 24 cupcakes (I got 18 regular cupcakes and 24 mini cupcakes, with some batter left over)


3 cups all purpose flour (I subbed 3/4 of this with whole wheat pastry flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil (I used canola oil)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon grated lemon zest
2 cups packed light brown suga
3 cups packed grated zucchini
1 cup walnuts (about 3 ounces), toasted and coarsely chopped

(note: this yielded MUCH more frosting than I needed for the cupcakes. You could reduce it by 1/2 if you're a conservative froster, or by 1/3 if you're a generous froster and want some leftover)

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner's sugar, sifted
1/4 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.

Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.

To finish, use an offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using bring to room temperature, and beat on low speed until smooth again.

PS. Check out my friend Beth’s blog to see what she did with some of the zucchini she didn’t give me!

  Pin It

19 Responses to “Zucchini Spice Cupcakes”

  1. 1
    Beth — July 10, 2009 @ 6:04 am

    mmmm, can't wait to try them!!

  2. 2
    Jen — July 10, 2009 @ 6:56 am

    These do look great! I love the cookbook too! There are so many combos/flavors I want to try in there.

  3. 3
    Liesl — July 10, 2009 @ 7:28 am

    OK, now I am just plan mad! :o) Why didn't you tell me that the cookbook was on sale at Sam's!?!?!?!?!?!?!?!? I WANT THAT BOOK SOOOOOOOOOOOOOOOO BAD!!!

    PS – the cupcake were fantastic!

  4. 4
    Liesl — July 10, 2009 @ 7:29 am

    lol…I meant P-L-A-I-N :o) not plan!

  5. 5
    Laura — July 10, 2009 @ 9:06 am

    My dad gave me 2 HUGE zucchinis. They aren't good for much besides quick bread. I've been looking for a zucchini recipe, then you mentioned this on the board. Can't wait to try them. They look so moist!

  6. 6
    17andbaking — July 10, 2009 @ 12:36 pm

    I love Martha's cream cheese frosting and I've actually been thinking about making zucchini bread!

  7. 7
    ♥Rosie♥ — July 10, 2009 @ 1:07 pm

    Oh my these look awesome cupcakes!! I N-E-E-D to try these soon……

  8. 8
    Erin — July 10, 2009 @ 6:52 pm

    These look great! I really need to get this book!

  9. 9
    Laura — July 11, 2009 @ 5:02 am

    Erin, this look delicious. I have ti try them too. Great pictures

  10. 10
    Cate — July 12, 2009 @ 8:50 am

    LOVE these photos! And the flavors sound awesome. There's tons of zucchini around here, but cream cheese costs a fortune so I don't think I'll be making them 🙁 At least I have these great pictures to look at!

  11. 11
    Kerstin — July 12, 2009 @ 11:27 am

    I've never had a cupcake with zucchini it in, but I love spice cupcakes – they sound delicious with that cream cheese frosting!

  12. 12
    jenncuisine — July 13, 2009 @ 9:36 am

    Awesome!! I am a total fan of zucchin right now, and and these look great! Love the cream cheese icing on top, perfect!

  13. 13
    Ingrid — July 13, 2009 @ 4:22 pm

    I'm not certain what Molly was supposed to notice but I noticed that your photos look like your blurred the background a bit. Very nice! I've played around with Picasa a bit but I haven't quite got it yet. I've got photoshop too but no patience to try and learn. 🙁

  14. 14
    Molly Jean — July 13, 2009 @ 8:52 pm

    You're killing me here! What am I missing?!?!?!

  15. 15
    Michelle — July 14, 2009 @ 8:46 pm

    These look fabulous! Love your pictures. After getting the book yesterday, I'm pining after every single recipe. I think I need to pick up the Cookies book too!

  16. 16
    kristina — August 21, 2009 @ 1:37 pm

    My fridge has been stocked with zucchini constantly throughout the summer – I can't wait to make these!

  17. 17
    Panya — August 22, 2009 @ 8:26 pm

    I made these cupcakes today, and they were fabulous. Very moist, even with one cup subbed whole wheat flour. I ended up having to use store-bought cream cheese frosting [the leftover homemade buttercream that I was saving just for this separated :`( ], but the flavor of the cupcakes really did shine through. Thanks for sharing!

  18. 18
    Heidi — August 3, 2012 @ 11:40 am

    Hi Erin!

    Would you mind telling me the weight of the 3 cups of all-purpose flour and the zucchini in oz./gr.? I just want to make this cupcakes I want it to be really perfect.

    Thanks for sharing.

    • Erin replied: — September 14th, 2012 @ 8:30 am

      Wow, I apologize I must have missed this comment. 3 cups of flour = 375 grams/13.23 ounces

Leave a Comment