Zucchini Cupcakes with Cream Cheese Frosting

My friends came over for tea yesterday; a ritual I’ve termed ‘tea party for no reason’; and that’s a mighty good reason to have it almost monthly. And you know how I could tell my guests were pleased? When A said “This is a great tea party, there are no veggies on the table.”

“But there’s a zucchini cupcake!’ I chimed

“Ah, but it’s yummy”

And so it was to be, that I had convinced her to overlook the vegetable and see it for what it really is; a really tasty cupcake. In fact, if there was ever a kid in class you teased your whole life only to see them 10 years down the road, happy, confident and a whole lot of pizazz, this is quite like it. But I’m sure you’re all nice folk out there and no kid ever got teased by you…right?

And the cream cheese; strong enough to hold it’s own and not begging to melt on a balmy day. I’ll say we have ourselves a mainstay. I suppose it’s even a good way of saying you’re getting a dose of vegetables and milk…if you need anymore convincing, that is.

Happy Easter and make like a rabbit and eat your veggies ;)

Zucchini Cupcakes (adapted from Martha Stewart’s Cupcakes)

  • 1 1/2 cups GF flour mix (spooned and leveled)
  • 1 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)*
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract

1.      Preheat oven to 175°C. Line cups of a mini muffin tin with paper, foil liners or grease it well. Set aside.

2.      In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

3.      In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined.

4.      Divide batter evenly among the cups. Bake until a toothpick inserted in the centre of a cupcake comes out clean, 12-15 minutes.

5.      Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. With a piping bag fitted with a star nozzle, pipe the frosting on. The frosted cupcakes are best eaten within 1 day.

*I squeezed the zucchini to remove about 2 tablespoons of juice from it before using.

Cream Cheese Frosting by Sweets by Vicky

  • 125g cream cheese, softened to room temperature
  • 40g butter, softened to room temperature
  • 2-2.5 cups of icing sugar, sifted

1.       In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Add in the sifted icing sugar and beat on medium-high speed until fully incorporated.

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4 Comments

Filed under Cupcakes, Frostings, Recipes

4 responses to “Zucchini Cupcakes with Cream Cheese Frosting

  1. These are adorable! I love zucchini in baked goods, and the little cream cheese topping is divine. :-)

    Shirley

  2. My favorite way to have zucchini :) These are perfect for a tea party!

  3. so cute! i havent tried zucchini in cake before

  4. We’re supposed to have 5 serves of vegetables a day, would 5 of these cupcakes count?

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