Best 2 Zucchini Raspberry Cupcakes Recipes

Indulge in a culinary adventure with our delectable Zucchini Raspberry Cupcakes, a delightful fusion of flavors and textures that will tantalize your taste buds. These cupcakes are not just any ordinary treats; they're a symphony of moist zucchini cake perfectly complemented by bursts of fresh raspberries and topped with a luscious cream cheese frosting. Each bite offers a harmonious balance of sweet and tangy notes, making them the perfect accompaniment to any occasion.

This recipe article features two variations of the Zucchini Raspberry Cupcakes: the classic version and a gluten-free alternative. Both versions promise an explosion of flavors and textures, ensuring that everyone can enjoy this delightful treat. The classic recipe caters to those who love traditional baking, while the gluten-free variation accommodates those with dietary restrictions.

Whether you're a seasoned baker or just starting your culinary journey, this recipe article provides clear and concise instructions, ensuring success in your baking endeavor. With step-by-step guidance and helpful tips, you'll be able to create these delectable cupcakes with ease.

So, gather your ingredients, preheat your oven, and embark on a delightful baking experience. Treat yourself and your loved ones to the irresistible Zucchini Raspberry Cupcakes, a culinary symphony that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

ZUCCHINI RASPBERRY CUPCAKES

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

Ingredients

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

ZUCCHINI CUPCAKES

Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For the best results, use ripe zucchini and fresh raspberries.
Do not overmix the batter, as this can result in tough cupcakes.
Fill the cupcake liners only about 2/3 full, as the cupcakes will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For a fun and festive presentation, top the cupcakes with fresh raspberries and a sprinkle of powdered sugar.

Conclusion:

These zucchini raspberry cupcakes are a delicious and healthy way to enjoy your favorite summer fruits. They are perfect for a party or potluck, and they are also a great way to get your kids to eat their vegetables. With their moist texture, sweet and tangy flavor, and beautiful presentation, these cupcakes are sure to be a hit with everyone who tries them. Enjoy!