Zucchini Almond Cupcakes
The most incredibly moist and tender cupcakes, thanks to a secret ingredient: zucchini! These perfectly spiced cupcakes are topped with a tangy, fluffy cream cheese frosting and crunchy sliced almonds. A delightful treat that's perfect for any occasion.
Equipment
- Two standard 12 cup muffin tins
- Paper cupcake liners
- Large mixing bowl (or stand mixer)
- Medium mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop or large spoon
- Wire cooling rack
- Electric mixer (handheld or stand) for frosting
- Piping bag and tip (optional, for decorating)
Ingredients
For the Cupcakes:
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt full fat or 2%
- 2 cups grated zucchini about 1-2 medium zucchini, do not squeeze out liquid
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 1½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
For Decorating (Optional):
- 1 cup sliced almonds toasted or raw
- White candy pearls or sprinkles
Instructions
Make the Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two 12 cup muffin tins with paper liners.
- Mix Wet Ingredients: In a large bowl, cream together the sugar and oil until well combined. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, Greek yogurt, and grated zucchini. Mix until everything is incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, cinnamon, allspice, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) just until combined. Be careful not to overmix. A few streaks of flour are okay.
- Fill the Liners: Use an ice cream scoop or a large spoon to fill each cupcake liner about ¾ full.
- Bake: Bake for 25-27 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops should be lightly golden.
- Cool: Let the cupcakes cool in the pans for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Frosting and Decorate:
- Make Frosting: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Gradually add the powdered sugar, beating on low speed until combined and smooth. Add the heavy cream and vanilla, then increase the speed to medium high and beat until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them as desired. You can use a piping bag for a decorative swirl or simply spread the frosting with a knife or offset spatula.
- Decorate and Serve: While the frosting is still soft, decorate with sliced almonds and white candy pearls. For a simple finish, spread the frosting to the edges and dip the frosted cupcake into a bowl of crushed sliced almonds. Serve and enjoy!
Notes
- Zucchini: Do not squeeze the liquid out of the grated zucchini. That moisture is key to the cupcakes' tender texture.
- Room Temperature: For best results, ensure your eggs and yogurt are at room temperature before starting.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 20-30 minutes before serving for the best flavor.
- Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in a freezer safe bag. Thaw at room temperature before frosting and serving.
- Allspice Substitute: In a pinch, you can substitute the allspice with a mix of ½ teaspoon cinnamon and ½ teaspoon nutmeg.