Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb. A terrific low carb vegetable that is extremely versatile.
Now that we are living in the land of zucchini plenty (most zucchini plants this time of year should be well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes.
I’ve been experimenting with traditional zucchini cupcake recipes and have settled on this one. Much like traditional zucchini bread, these zucchini cupcakes are insanely good and insanely easy to make.
A brief mixing ,and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough. Perfect topped with a fluffy cream cheese frosting, but delicious enough to be left naked.
The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and a teensy amount of clove. Then there’s a hint of vanilla and the touch of brown sugar alternative for even more flavor.
A Tip About Zucchini
A quick note about the shredded zucchini used for this recipe. Zucchinis can vary considerably in their moisture content. If they are garden picked, they are likely to have a lot of moisture. If they are from the market, they may be on the dry side.
A trick I like to use when dealing with dry zucchini, is to shred it, sprinkle some water over it, then let it strain in your dish towel or colander. Really squeezing the excessive moisture out is KEY!!
A FEW TIPS:
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (ME TOO)Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. That happened to me in my test batch. Stick to filling each liner about 3/4 full.
- Silicone is terrific for getting all your cupcakes out of their liners. I really recommend using it.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
CJ’S FOLLOW-UP TASTE TEST:
Well we enjoyed these little mini zucchini muffins/cupcakes for about a week. Sarah made a prototype last Sunday to try out the recipe. They were good but had a more zucchini forward taste as the days past. However, this second batch (the video batch) was perfect. The only difference was the addition of salt, who knew…well luckily Sarah knew and this recipe is outstanding and you should give it a try. You’ll love it, as will your entire family!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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keto zucchini cupcakes
- silicone cupcake liners
Cream cheese frosting
- 4 oz cream cheese softened
- 1 tsp splenda liquid
- 1 tsp vanilla extract
- Preheat oven to 350 degrees
- In a medium bowl, combine almond flour, spics, baking powder. Set aside.
- In a separate bowl, combine sweetener, eggs, oil, vanilla, and salt. Mix briefly with a hand mixer, or using a spoon or spatula.
- Combine wet ingredients with the dry, half at a time. Fold in zucchini, stir by hand.
- Using a spoon, scoop batter into silicone cupcake liners, or very well greased cupcake tin.
- Bake 18 to 20 minutes or until lightly golden, and just set in the center when a toothpick is inserted.
cream cheese frosting:
- Cream together the softened cream cheese, sweetener, and vanilla until well combined. Spread on well cooled cupcakes.
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