Zucchini Cupcakes with Cream Cheese Frosting

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: mascarpone

Greek yogurt reduces calories while maintaining creaminess

Pass flour, baking powder, and salt through a strainer into a bowl.

Add 1 cup of granulated sugar and the zest of 1 lemon to the flour mixture and whisk together lightly.

In another bowl, lightly whisk 3 large eggs.

Measure 110 ml of light olive oil and add it to the eggs along with 1 teaspoon of vanilla extract, then whisk together.

Fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overwhip.

Add 3 cups of grated zucchini (from 2 small to medium zucchinis) to the mixture and fold in gently.

Fold in 1/3 cup of toasted pine nuts.

Scoop the batter into a paper-lined muffin pan using an ice cream scoop.

Preheat the oven to 350°F and bake for 25 to 30 minutes, checking for doneness at 25 minutes with a cake tester.

Once baked, allow the cupcakes to cool before frosting with cream cheese icing.

Optionally, add lemon or lime juice to the icing for brightness.

Frost the cupcakes using a spoon or a small offset spatula, and decorate with edible flowers if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens