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Banana Zucchini Cupcakes

These Banana Zucchini Cupcakes are an unbelievably moist homemade treat that's somewhere between classic banana muffins and your favorite frosted cupcake.

Ingredients

Banana Zucchini Cupcakes

  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 mashed banana
  • 2 tsp vanilla extract
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup finely shredded zucchini lightly squeezed with a towel to remove excess moisture

Cream Cheese Frosting

  • 8 ounces cream cheese
  • 1/4 cup softened butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

  1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

  2. In a large bowl, mash the banana until mostly smooth. Add the granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg. Whisk until smooth.

  3. Add the flour, cinnamon, baking soda, baking powder, and salt. Stir just until combined. Do not overmix.

  4. Fold in the shredded zucchini

  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

  7. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.

  8. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until light and fluffy. Add a little milk if needed to reach your desired consistency, then frost the cooled cupcakes.