ZUCCHINI RASPBERRY CUPCAKES
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
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
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Dave Flore
[email protected]These cupcakes are a great way to get your kids to eat their vegetables. My kids loved them!
Amanie lucy
[email protected]I love the way these cupcakes look! They're so pretty and festive.
Hp Mobile
[email protected]These cupcakes are the perfect size for a snack or dessert. I love that they're not too big or too small.
Jimmie Ransom
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'm definitely going to make them again.
Stephanie Cruz
[email protected]I made these cupcakes with gluten-free flour and they turned out great! I'm so glad I found this recipe.
Jonkok Jeone
[email protected]These cupcakes are so moist and fluffy! I was really impressed with how they turned out.
Sayed Suvo
[email protected]I love the combination of zucchini and raspberries in these cupcakes. It's a unique and delicious flavor combination.
Ulani Asuncion
[email protected]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
[email protected]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
[email protected]I made these cupcakes for a party last weekend and they were a huge hit! Everyone loved them.
The Moon's Shadow
[email protected]These cupcakes are the perfect summer treat! They're light, refreshing, and full of flavor.
Shiva Shiva
[email protected]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
[email protected]I love zucchini in baked goods! It adds such a moist texture.
Nicole Odak
[email protected]These look amazing - can't wait to try them!