Zucchini Spiced Cupcakes with Cinnamon Buttercream | Nature’s Path

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Zucchini Spiced Cupcakes with Cinnamon Buttercream

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Found in: Snack, Dessert, Spring, Summer, Fall, Winter, Dairy free, Vegan

Zucchini Spiced Cupcakes with Cinnamon Buttercream
Prep Time: 10 minutes Cook Time:
12 cupcakes
  • 1 cup Nature’s Path Hemp Plus Granola
  • 1 cup whole wheat pastry flour
  • 1 + 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup plain nondairy milk
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini (about 1 small zucchini)

Cinnamon Buttercream

  • 1/2 cup nondairy butter
  • 2 + 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt
  • Nondairy milk, if needed
  1. Preheat the oven to 350°F and line a muffin pan with paper liners.
  2. Using a blender or food processor, blend the granola into a fine flour. Pour into a large bowl and add the pastry flour, baking powder, cinnamon, baking soda, ginger, salt, and nutmeg. Whisk to combine.
  3. In another bowl, whisk together the nondairy milk, maple syrup, coconut oil, vinegar, and vanilla. Pour into the bowl with the dry ingredients and stir to combine. Fold in the zucchini. Scoop the batter into the prepared pan, filling each tin about halfway.
  4. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool for a few minutes before transferring the cupcakes to a cooling rack to cool completely.



  1. Use a stand mixer or hand mixer to beat the nondairy butter until fluffy, 3 to 5 minutes. Add the sugar, 1/2 cup at a time, beating until incorporated. Add the vanilla, cinnamon, and salt and continue to beat for another 3 to 5 minutes until smooth and fluffy. Use nondairy milk to thin out, if needed, to obtain a smooth, spreadable consistency.
  2. Frost the cupcakes or refrigerate in a covered container until ready to use.



Author's Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.