Zucchini Cupcakes | Zucchini Cupcakes Recipe | How to Make Cupcakes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber while oat flour is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that can be less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a healthier nut option, while sunflower seeds are often cheaper.

Take 250 grams zucchini and wash them properly.

Now, cut its sides and cut it into half.

Grate the zucchini with the help of a food grater.

Transfer this into a bowl and keep aside.

In a mixing bowl, add 300 grams all purpose flour, 2 teaspoons cinnamon powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon grounded cloves and mix it well. Keep aside.

In another mixing bowl, add 3 eggs and whisk it well.

Then, add 100 grams sugar and mix it well.

Add 70 milliliters oil, 100 milliliters orange juice, 1 teaspoon almond extract and whisk it again.

Now, add the all purpose flour mixture and whisk it well to make a thick batter.

Add this mixture into the grated zucchini and mix it well.

Pour the batter into the cupcake wrapper placed in tray.

Preheat the oven to 350°F/180°C. Bake for 25 minutes.

Remove it from oven and keep aside.

Heat 100 grams butter in a deep pan, add 100 grams powdered brown sugar and mix it well.

Bring it to a boil.

Now, add 40 milliliters milk, 1 tablespoon fresh cream and stir well.

Bring it to a boil again.

Remove it from heat and cool for about 5 minutes.

Transfer this into a bowl, add 1 teaspoon vanilla essence, 100 grams icing sugar and mix it well.

Now, top the muffins with prepared frosting.

Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens