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Zucchini Cake with Cream Cheese Frosting

Irresistibly Moist Zucchini Cake with Cream Cheese Frosting

Indulge in this delightful Zucchini Cake with Cream Cheese Frosting, a moist dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 box Devil's Food Cake Mix Any chocolate cake mix will do.
  • 3 large Eggs Essential for binding.
  • 1/2 cup Canola or Vegetable Oil Adds moisture; melted coconut oil is an alternative.
  • 1 tbsp Black Food Coloring Optional for a spooky touch.
For the Buttercream Filling
  • 1 cup Unsalted Butter Softened for easy mixing.
  • 3 cups Powdered Sugar Sweetens the buttercream.
  • 1 tsp Vanilla Extract Adds flavor.
  • 1/4 tsp Salt Balances sweetness.
  • 2 tbsp Milk Adjusts consistency.
  • 1 tbsp Green Food Coloring For a festive look.
For Decoration
  • 1 cup Round Green Sprinkles Optional decorative element.
  • 1 cup Halloween Sprinkles Fun decoration.
  • 1 cup Candy Eyeballs Optional spooky decoration.
  • 10 sticks Pretzel Sticks For stirring effect.

Equipment

  • Mixing bowl
  • Whisk
  • baking pan
  • Oven
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease muffin pans.
  2. In a large bowl, mix together the cake mix, eggs, oil, and optional black food coloring until smooth.
  3. Scoop the dough into muffin cups and press down slightly.
  4. Bake for 8-10 minutes until edges are set. Press down centers to create cups.
  5. Allow cookie cups to cool completely before filling.
  6. For the buttercream, beat butter until creamy, then add sugar, vanilla, salt, and enough milk to mix into a pipeable consistency.
  7. Pipe the green buttercream into cooled cookie cups.
  8. Decorate with sprinkles, candy eyeballs, and pretzel sticks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Ensure cookie cups are pressed down immediately after baking for the best shape. Decorate as desired and store properly to maintain freshness.

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