Zucchini Cupcakes with Cream Cheese Swirl

Zucchini Cupcakes with Cream Cheese Swirl

Preheat oven 350˚

Cream Cheese Filling:

8 ounces cream cheese, room temperature

¼ cup sugar

1 large egg

½ teaspoon vanilla

In an electric mixer or by hand, beat cream cheese until smooth, about 45 seconds.  Add sugar and beat together another minute.  Add egg and vanilla; mix together until smooth and creamy.  Careful not to over-mix, or it will be grainy.  Set aside.


1 cup all-purpose flour

½ cup whole-wheat flour

¾ cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon salt

1 ½ cups zucchini, grated (About 2 medium-sized zucchini)

1/3 cup plus 1 tablespoon vegetable oil

2 large eggs

½ teaspoon vanilla


In a mixing bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon, and salt.

In another bowl, mix together zucchini, vegetable oil, eggs, and vanilla.  Add to the flour mixture and mix until combined.

Divide the batter evenly among the muffin cups.  Spoon a couple of tablespoons of the cream cheese filling over the top. Bake 30 minutes, remove from oven and set aside to cool.  Makes 12 cupcakes.