ZUCCHINI RASPBERRY CUPCAKES

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Zucchini Raspberry Cupcakes image

Very tasty cupcake with zucchini to add moisture, raspberries, and chocolate for a sweet and tart flavor.

Provided by mkr

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 11

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups shredded zucchini
1 ¼ cups fresh raspberries
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 24.6 g, Cholesterol 31 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 133 mg, Sugar 13 g

Dave Flore
davef55@aol.com

These cupcakes are a great way to get your kids to eat their vegetables. My kids loved them!


Amanie lucy
lucy_a82@aol.com

I love the way these cupcakes look! They're so pretty and festive.


Hp Mobile
mobile.hp31@hotmail.com

These cupcakes are the perfect size for a snack or dessert. I love that they're not too big or too small.


Jimmie Ransom
j_ransom@aol.com

I'm not a baker, but these cupcakes were so easy to make. I'm definitely going to make them again.


Stephanie Cruz
cruz_s29@yahoo.com

I made these cupcakes with gluten-free flour and they turned out great! I'm so glad I found this recipe.


Jonkok Jeone
jonkok-jeone98@gmail.com

These cupcakes are so moist and fluffy! I was really impressed with how they turned out.


Sayed Suvo
s-s96@aol.com

I love the combination of zucchini and raspberries in these cupcakes. It's a unique and delicious flavor combination.


Ulani Asuncion
ulani_asuncion84@aol.com

These cupcakes are a great way to use up leftover zucchini. I always have a lot of zucchini in the summer, so I'm always looking for new ways to use it.


rassel Old
old_r@yahoo.com

I'm always looking for new zucchini recipes, and these cupcakes definitely fit the bill. They're so easy to make and they taste delicious.


Inas Jemal
jemali@yahoo.com

I made these cupcakes for a party last weekend and they were a huge hit! Everyone loved them.


The Moon's Shadow
t.s54@hotmail.fr

These cupcakes are the perfect summer treat! They're light, refreshing, and full of flavor.


Shiva Shiva
s-shiva@gmail.com

I'm not a huge fan of raspberries, but these cupcakes look so good that I might have to give them a try.


Nicolas Escamilla
n-e@aol.com

I love zucchini in baked goods! It adds such a moist texture.


Nicole Odak
nicoleo@gmail.com

These look amazing - can't wait to try them!