Lemon Zucchini Cupcakes
These cupcakes are packed with lemon zest & zucchini and topped with lemon cream cheese frosting! They're an easy and delicious summer dessert!
Servings: 12 cupcakes
Calories: 373kcal
Equipment
- Cupcake pan
- Cupcake liners
- Measuring spoons
- Scale or measuring cups
- Mixing bowls
- Whisk
- Spatula
- Scoop
- Cooling rack
- Hand mixer (recommended)
- Piping bag & tip (for frosting - optional)
Ingredients
Lemon Zucchini Cupcakes
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- ½ cup (118.29 ml) canola oil
- 2 teaspoons (2 teaspoons) lemon zest lightly packed
- 1 large (1 large) egg room temperature
- ½ teaspoon (½ teaspoon) vanilla extract
- ¼ cup (60 g) sour cream room temperature
- 1½ cups (187 g) all-purpose flour
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) ground cardamom
- ¼ teaspoon (¼ teaspoon) salt
- ⅔ cup (slightly less than 1 medium) (⅔ cup (slightly less than 1 medium)) zucchini shredded
Lemon Cream Cheese Frosting
- 4 ounces (113.4 g) cream cheese room temperature
- ¼ cup (56.75 g) unsalted butter room temperature
- 2½ cups (300 g) powdered sugar sifted
- 1 teaspoon lemon zest
Instructions
Lemon Zucchini Cupcakes
- Preheat oven to 350°F and fill a cupcake pan with liners.
- Shred the zucchini and pat out some of the moisture with paper towels.
- Whisk together the sugar, brown sugar, and canola oil. Then, stir in the lemon zest, egg, vanilla and sour cream.
- Sift the flour, baking soda, baking powder, cardamom and salt into the wet ingredients and gently whisk to combine until a few flour streaks remain.
- Fold in the zucchini until everything in the batter is evenly combined.
- Scoop batter into each liner so they're ½ full. Bake for 18-22 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the cupcakes sit in the pan until they're cool enough to transfer to a wire cooling rack.
Lemon Cream Cheese Frosting
- Mix the cream cheese, butter, powdered sugar and lemon zest in a large bowl with a hand mixer.
- Transfer the frosting to a piping bag fitted with a piping tip and frost the cooled cupcakes.
Notes
Store frosted cupcakes at room temperature for 1 day, in the refrigerator for 1 week, or the freezer for 1 month. Unfrosted cupcakes can be stored at room temperature for about a week. The frosting should stay refrigerated but can be used to frost the cupcakes after letting it thaw for a bit.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 373kcal | Carbohydrates: 51g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 154mg | Potassium: 91mg | Fiber: 1g | Sugar: 38g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
