Zucchini Cupcakes
Veggies in a cupcake? Why yes! Just like carrot cake it just works with these delicious, soft and fluffy Zucchini Cupcakes with Cream Cheese Frosting. If the little green flecks in them freak you out you could always peel the zucchini first but I think they just give it some pretty color, like green funfetti or something :). The sweet nutty spices in these cupcakes paired with the sweet cream cheese frosting is simply dreamy. And I finally got a cupcake that was actually light and fluffy not like a heavy dense zucchini bread. The trick was adding a little buttermilk. I actually first started with cake flour and the first two batches came out on the dry side so I switched back to regular all-purpose and just added some buttermilk and voila, light and moist and perfectly tender. These will remind you a lot of carrot cake or a fall cake, which are some of my favorite kind. They’re like an apple spice cupcake or even a pumpkin cupcake, but with their own unique taste. You may be skeptical thinking zucchini and cupcakes just shouldn’t go together, but try these and you’ll see they definitely should!
How to Make Zucchini Cupcakes
Here’s a quick rundown of the steps to prepare zucchini cupcakes:
More Delicious Zucchini Desserts to Try
Lemon Zucchini Bread and Carrot Zucchini Bread Zucchini Cake Zucchini Cookies with Cream Cheese Frosting Zucchini Oatmeal Chocolate Chip Cookies
