Yummy Zucchini Cupcakes

28 Jul

After years of a sedentary life, I decided to get back to the gym and enroll in Pilates classes. I was seriously running the risk of becoming a fossil at home and something had to be done about it.

Of course, I woke up today extremely sore and with an excruciating abdominal pain that made it very hard to even get out of bed. I guess they weren’t kidding when they named yesterday’s class “Vin Diesel Abs”.

I was invited to lunch today over at some friends’ house and of course I couldn’t show up there empty handed, so I decided to get to baking and make zucchini cupcakes with cream cheese frosting; a recipe that I had been thinking up in my head (and researching) for a couple of weeks now.

These were a total success and a perfect dessert after an authentic Mexican meal consisting of cochinita pibil, pickled red onions and jalapeños, fresh tortillas, refried beans and rice. Yum! This is another reason why I started working out, so that I can eat all the delicious things I like and still fit into my clothes.

Zucchini cupcakes

Zucchini Cupcakes
Makes 12 regular size cupcakes

8 tablespoons unsalted butter, room temperature
1 cup dark brown sugar
1 ½ cups King Arthur White Whole Wheat Flour
1 ½ teaspoons baking powder
½ teaspoon table salt
½ cup sour cream
1 zucchini, grated
2 large eggs, room temperature
1 large egg yolk, room temperature
1 teaspoon milk
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon dark rum

* You can also add ¼ cup golden raisins and/or nuts to this recipe if desired.
* If using all-purpose  flour instead of white whole wheat flour, omit the milk in this recipe.

Preheat oven to 350° F. Line a standard 12-cupcake baking pan with cupcake liners.

In a medium bowl, sift the flour and whisk in baking powder, salt, cinnamon and nutmeg.

In a separate bowl, cream butter and sugar with an electric mixer, beating until light and fluffy (about 3 to 4 minutes). Add the sour cream and continue to beat until well incorporated. Add the eggs and egg yolk, one at a time, beating until thoroughly mixed into the batter. Add the vanilla and dark rum and beat until incorporated. Make sure you scrape the edges of the bowl with a rubber spatula so that all ingredients are mixed together.

Slowly add the dry ingredients, in increments, and mix well. Add the grated zucchini (and golden raisins/nuts if desired), milk and mix with a rubber spatula until well incorporated.

Scoop the batter into the cupcake liners (using a large ice cream scoop helps in evenly distributing the batter) and bake for about 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove the cupcakes from the oven and let cool for 5 minutes. Then, transfer cupcakes to a wire cooling rack and allow to cool for a few more minutes before adding frosting.

In the meantime, prepare the cream cheese frosting.

Cream Cheese Frosting
Enough for 12 cupcakes when using pastry bag

8 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners’ sugar
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar

With an electric mixer, beat butter and cream cheese in a medium bowl until smooth.  Add confectioner’s sugar, vanilla extract and cream of tartar and beat until fluffy. If you want a sweeter frosting, add more confectioner’s sugar to taste.

Zucchini cupcakes

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4 Responses to “Yummy Zucchini Cupcakes”

  1. Adriana July 29, 2010 at 11:16 am #

    Los hiciste!!!!! OMG se ven deliciososssssssss!!!! Can’t wait to try them. Love your blog, Fran!

  2. Andrew July 29, 2010 at 4:40 pm #

    they were really tasty

  3. Lydia August 1, 2010 at 11:41 am #

    my God.. it looks so good!!!


  1. Yummy Zucchini Cupcake «The Cupcake Blog - August 3, 2010

    […] via Francheska Marie. Recipe available on ger blog Gypsy Rhapsody […]

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