Zucchini Cupcakes with Cream Cheese Frosting

Whole-wheat zucchini cupcakes with cinnamon and walnuts are even more delicious with a classic cream cheese frosting.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 372 Calories

Ingredients

• ½ cup butter, softened
• 2 cups white sugar
• 1 cup chopped walnuts
• 3 eggs
• 1 tablespoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 1 tablespoon ground cinnamon
• 1 ⅓ cups all-purpose flour
• 2 tablespoons baking powder
• 2 cups shredded zucchini
• 1 cup coconut oil
• ⅔ cup whole-wheat pastry flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.

Step 2

Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.

Step 3

Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Step 5

Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.