Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes

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1 box (15.25 ounces) Spice Cake Mix
3 eggs
1/2 cup oil or applesauce
1 cup water
1 teaspoon cinnamon
1 1/2 cups grated fresh zucchini
1 package cream cheese (8 oz)
1 stick butter at room temperature
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
Extra cinnamon for sprinkling on top (optional)

Add first 5 ingredients to a bowl. Use a mixer and beat for 2 to 3 minutes until smooth. Fold in zucchini. Line tins with muffin liners. Scoop batter, about two-thirds full, into the muffin cups. Bake in a preheated 350 degree oven for 18 to 22 minutes. Let cool. In another bowl use a mixer to beat together butter, cream cheese, and vanilla. Beat until smooth. Slowly add powdered sugar and beat until desired consistency. Frost cooled cupcakes. Sprinkle a little cinnamon on top of each if you like. Refrigerate until ready to eat. Makes 2 dozen cupcakes.

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