Easy Boston Cream Cupcakes Delight

If you’d told me a few years ago that zucchini could become the star of a sweet, buttery coffee cake, I’d have raised an eyebrow. But let me tell you — this zucchini swirl coffee cake is a game-changer. It’s one of those recipes I make when I want something comforting but a little special, and my kids ask for it all the time. The smell alone when it’s baking is enough to bring everyone into the kitchen — warm cinnamon, sweet zucchini, and that hearty, buttery undertone. It’s like a hug in every bite, and truthfully, it’s a lifesaver on busy nights when I need a bit of reassurance that I’ve got something homemade and delicious in the oven. Best part? It’s so simple, I usually whip it up on a whim. Trust me on this one — once you try it, it’s going to be a staple in your baking lineup too!

What is Zucchini Swirl Coffee Cake?

Think of this as a cozy, slightly rustic cake with a surprise twist — swirls of soft, sweet zucchini tucked into every slice. It’s essentially a classic coffee cake, but with a sneaky veggie upgrade. The name “swirl” comes from the beautiful marble pattern of cinnamon-spiced zucchini running through the batter, making it both pretty and irresistibly moist. It’s inspired by those traditional crumb-topped cakes you see at brunch cafes, but my version is a bit more homey, with ingredients you probably already have in your pantry. This cake is the perfect blend of sweet and savory, with just the right amount of richness. And because I love all things made with love, I add a touch of vanilla and a sprinkle of cinnamon — but honestly, it’s pretty flexible. You can adapt it to your taste, which makes it even better.

Why you’ll love this recipe?

What I love most about this zucchini swirl coffee cake is how it combines sweet comfort with a sneaky healthy twist. The zucchini keeps the cake incredibly moist — I always do this when I want a dessert that feels indulgent but isn’t overly heavy. The flavor is lovely — cinnamon, vanilla, and that hint of zucchini kind of melt together in your mouth, creating a taste reminiscent of a warm hug. Plus, it’s so easy to make, which is a huge plus on busy mornings or lazy weekends. I’ve made this countless times, and it never fails to get rave reviews from family and friends. Budget-wise, it’s also fantastic — so few ingredients, many of which you probably keep stocked. And the versatility? Well, you can enjoy it for breakfast, brunch, or even as a quick snack when that sweet craving hits late at night. Honestly, this one’s a lifelong keeper for me and my gang.

How do I make Zucchini Swirl Coffee Cake?

Quick Overview

This coffee cake starts by whipping up a basic buttery batter, then folding in shredded zucchini, cinnamon, and vanilla for flavor. I swirl a cinnamon sugar mixture through the batter and layer it with a bit of the fragrant zucchini filling, creating a gorgeous marble pattern. After baking just until golden, I finish it with a simple glaze — but you can absolutely leave that off if you want to keep things a little healthier or just need an easy sweet treat. The process is straightforward, and I promise, you’ll be surprised how beautifully it turns out even if you’re new to baking. It’s a one-bowl style recipe with minimal fuss — perfect for times when you want something homey without a lot of drama in the kitchen.

Ingredients

For the Main Batter:

• 2 cups all-purpose flour (I always use unbleached for better flavor)
• 1 cup granulated sugar (you can use coconut sugar for richness)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (trust me, cinnamon makes this special)
• 1/2 cup unsalted butter, melted (or coconut oil if you prefer)
• 1 cup buttermilk (or whole milk with a splash of lemon juice)
• 2 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup shredded zucchini (squeeze out excess moisture — I use a clean kitchen towel)
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 teaspoons milk or lemon juice
• Optional: a splash of vanilla or a sprinkle of cinnamon for flavor

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan — I love using butter and a little flour or parchment paper for easy removal. Setting everything up beforehand makes the process smoother and ensures your cake bakes evenly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. I always do this first to make sure everything’s evenly combined, especially when working with baking soda and powder — you don’t want any clumps lurking around.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla. The key here is to make sure your eggs are at room temperature so everything mixes smoothly. I find it helps prevent curdling and gives the batter a better rise. Once combined, it’s ready to mingle with the dry ingredients.

Step 4: Combine

Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix — the batter should be slightly lumpy but uniform. Overmixing can make the cake dense, and trust me, no one wants that!

Step 5: Prepare Filling

In a small bowl, mix shredded zucchini with brown sugar and cinnamon. If you squeeze out extra moisture from the zucchini (which I always do), it’ll stay creamy and won’t make your batter too watery. Feel free to add a pinch of nutmeg or almond extract here for a flavor twist.

Step 6: Layer & Swirl

Pour half of the batter into your prepared pan. Spread evenly, then sprinkle about half of the zucchini filling over the top. Add the remaining batter on top and dollop the rest of the zucchini mixture, swirling gently with a toothpick or skewer to create marble swirls. It doesn’t have to be perfect — just a gentle swirl makes it pretty and adds to the surprise factor.

Step 7: Bake

Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it after 40 minutes — oven temperatures can vary, and you don’t want a dry cake. The top should be golden, and the smell will make your kitchen smell like cinnamon cookies!

Step 8: Cool & Glaze

Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Once cooled, whisk together powdered sugar and milk or lemon juice for the glaze. Drizzle it over the cake while it’s still slightly warm — the glaze seeps in a little and makes every bite extra decadent.

Step 9: Slice & Serve

Cut into squares or slices with a sharp serrated knife. I like serving this slightly warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream if I want to indulge. It’s great with a steaming cup of coffee or tea, especially on a lazy Sunday morning or during a quick breakfast rush.

What to Serve It With

This zucchini swirl coffee cake is so versatile, it’s good anytime. For breakfast, I love pairing it with a strong cup of coffee or a latte — those two are made for each other. It’s also gorgeous on a brunch table alongside fresh fruit, yogurt, or scrambled eggs. My family prefers it as an afternoon snack with a glass of milk or hot chocolate during chilly days. When I serve it as dessert, I’ll often add a little extra glaze or a sprinkle of chopped nuts for crunch. Or sometimes, I just break into it plain — it’s rich enough to stand on its own, and that zucchini flavor mellows out the sweetness for a more balanced bite.

What I think makes this truly special is how it feels like a treat, but with a sneaky vegetable boost. It’s perfect when I want to sneak in a little goodness for my kids without making it obvious. Plus, I swear it disappears in minutes at my house — I always hide a slice or two for later when I know everyone’s distracted. It’s become one of those recipes I don’t mind making over and over because it’s deceptively simple yet impressively delicious.

Top Tips for Perfecting Your Zucchini Swirl Coffee Cake

After making this countless times, I’ve picked up a few tricks that actually improve the outcome every single time. First, always squeeze out as much excess moisture from your zucchini as you can — this really helps keep the batter from becoming watery, which can lead to a dense, heavy cake. I use a clean kitchen towel and give it a good squeeze, then let it sit for a few minutes to drain any remaining moisture. If I’m feeling fancy, I toss the shredded zucchini with a tiny bit of lemon juice beforehand — it keeps it fresh and adds a little brightness.

Mixing the batter is another step where patience pays off. I always fold, never stir vigorously — overmixing can toughen the crumb. Just gently combine until the ingredients are blended. When swirling the zucchini, I like to use a wooden skewer or a toothpick to drag through the batter in gentle figure-eights — that keeps the swirl nice and natural.

For ingredient swaps, I’ve tested almond milk in the batter — it actually made the cake even creamier and gave it a subtle nutty flavor. If you want to reduce sugar, try honey or maple syrup, but lower the amount slightly to keep the batter stable. When it comes to baking, every oven is different; I usually check at 40 minutes and start testing with a toothpick then. For the glaze, a splash more lemon juice adds a lovely citrus kick — I love changing it up depending on what mood I’m in.

One mistake I made early on was adding too much zucchini, which made the swirl less pronounced. Now I reserve just enough to keep it a beautiful marbled effect. Also, don’t skip the cooling step — the cake needs to set and the flavors to meld. Trust me, it’s worth the wait.

Storing and Reheating Tips

This cake keeps surprisingly well, especially if you store it correctly. If I have leftovers, I cover it tightly with plastic wrap or place it in an airtight container. At room temperature, it’s good for about two days, but I find it’s most delicious when fresh — the zucchini stays tender, and the flavors are at their peak. For longer storage, I pop it in the refrigerator — it lasts about four days. Just make sure it’s well wrapped to keep it from drying out or absorbing fridge odors.

If I want to enjoy it later, I’ll reheat a slice in the microwave for about 20 seconds — just enough to warm it without losing that soft crumb. The glaze softens a bit in the fridge, but I actually like it that way — it clings beautifully to each slice. Freezing is also an option: wrap slices tightly in plastic wrap and then foil, and they’ll keep for up to three months. Thaw overnight in the fridge for best results, then warm gently before serving.

Just a heads-up: if you’ve added glaze, it’s best to reheat the cake before adding it again — otherwise, the glaze may get melty and slide off. I usually add a fresh drizzle after reheating, which keeps the top looking pristine and delicious.

Frequently Asked Questions

Final Thoughts

Honestly, this zucchini swirl coffee cake is one of those recipes I turn to whenever I need a little baking pick-me-up or want to surprise my family with something cozy and delicious. It’s simple enough for a weekday brunch but special enough to serve to guests. The best part? It’s a sneaky way to get some veggies into a sweet treat — and if you make it with love, it’s bound to become a new family favorite. I hope you try it and love it as much as I do! Feel free to experiment with toppings, fillings, or even swapping in different spices. I’d love to hear how yours turns out. Happy baking!

Boston Cream Pie Cupcakes

Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you'll definitely want to sink your teeth into.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Vanilla Cupcakes

• 0.75 cup unsalted butter, room temperature
• 0.75 cup sugar
• 0.5 cup sour cream, room temperature
• 2 tsp vanilla extract
• 3 large egg whites, room temperature
• 1.25 cup all purpose flour
• 2 tsp baking powder
• 0.25 tsp salt
• 0.375 cup milk, room temperature
• 2 tbsp water, room temperature

Pastry Cream Filling

• 2 large egg yolks
• 0.375 cup sugar
• 1.5 tbsp cornstarch
• 1.08 cup milk
• 1 tbsp salted butter
• 1 tsp vanilla extract

Chocolate Ganache

• 12 oz semi sweet chocolate chips
• 2 tbsp light corn syrup
• 0.625 cup heavy whipping cream

Method

 

Preparation Steps

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.

Notes

Cupcakes are best if eaten within 3-4 days.