Rating: 3 stars
83 Ratings
  • 5 star values: 6
  • 4 star values: 14
  • 3 star values: 42
  • 2 star values: 16
  • 1 star values: 5

Top Sweet Zucchini Cupcakes with this cream-cheese frosting, submitted by reader Ian Young of Oakland, California.

Everyday Food, May 2007

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Recipe Summary test

Yield:
Makes enough for 12 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

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Reviews (4)

83 Ratings
  • 5 star values: 6
  • 4 star values: 14
  • 3 star values: 42
  • 2 star values: 16
  • 1 star values: 5
Rating: 4 stars
10/19/2012
I altered the recipe due to other's comments: 8oz cream cheese, 4oz butter, 1 cup confectioners sugar, 1 tsp vanilla extract. Tastes fantastic. There IS an issue with frosting being too thin, as someone else mentioned, (because of room temp cream cheese and butter), so either refrigerate until cold and if necessary, beat again... Or don't let butter/cream cheese get to room temp in the first place (as per my chef husband)!!
Rating: Unrated
07/10/2011
This recipe calls for way too much sugar and not enough cream cheese. I ended up taking some of the mix out and adding more cream cheese. I would suggest using 6 ounces of cream cheese and 1 1/2 cup sugar( maybe even less)
Rating: Unrated
04/10/2011
I didn't really like this... It wasn't that dense and the taste was a bit too buttery even though there's cream cheese in it...
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Rating: Unrated
02/14/2011
I made this as a frosting for some chocolate cupcakes and it was delicious!