For your weekend…Zucchini Cupcakes with Lemon Cream Cheese Frosting


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It is a gorgeous day here in Edinburgh – without a doubt the best day we’ve had all year.  In honor of that, and the fact that it is Friday, I’m going to post a super easy recipe!  And, even though it’s for cupcakes, it is a healthier version.  I’ve cut the oil in half and added yoghurt.  We’re going to use ½ whole wheat flour, and there’s a bunch of zucchini in here!

Dreamy...OK, just overexposed but I liked the effect...

Dreamy...OK, just overexposed but I liked the effect...

Zucchini Cupcakes

  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup sugar
  • ½ cup yoghurt
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 1½ cups white flour
  • 1½ cups whole wheat flour
  • 3 teaspoons cinnamon
  • ½ – 1 teaspoon nutmeg (depends on how much you like nutmeg)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt

Preheat oven to 350°F and line your muffin tin with muffin wrappers. In a large bowl beat eggs with a whisk.  Mix in oil and sugar until well blended.  Add vanilla and zucchini and mix well.

In a separate bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.  Sift together until well blended.  Stir into egg mixture.

Divide batter into muffin tins.  This generally makes between 15-20 muffins/cupcakes depending on how full you fill each cup.  Bake for 20-25 minutes or until you can insert a toothpick into the middle and it comes out clean.

Lemon Cream Cheese Frosting

  • 1 8oz package cream cheese, softened
  • 2-3 tablespoons butter, at room temperature
  • ½ to 1 cup powdered sugar
  • zest from 1 lemon
  • 1 teaspoon lemon juice

I learned the hard way that the key to cream cheese frosting is making sure you butter is sufficiently softened.  If it’s the least bit too hard it just ends up in lumps in your frosting.  So make sure it’s really soft.  Beat with mixer cream cheese and butter until fluffy.  Slowly add in the sugar, mixing well.  I have added as little as a half cup and up to one full cup.  It really depends on your taste.  Mix in the lemon zest.  Taste.  If it doesn’t have as much lemony flavor as you’d like, add a bit of the lemon juice.

Once the cupcakes have fully cooled, frost and top with some of the lemon zest.  Enjoy!

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About Rebecca

Hi! After five years in Europe, I'm adjusting to life back in the US. I use this blog to record my adventures, post photos, organize recipes, and post about things that interest me.
This entry was posted in Cooking, Entertainment, Food, Life in Edinburgh, Recipe and tagged , . Bookmark the permalink.

2 Responses to For your weekend…Zucchini Cupcakes with Lemon Cream Cheese Frosting

  1. Sol says:

    These look delicious…I’m going to make them ASAP. Hope you both are well…we should talk soon.

  2. audrey says:

    yummy…these look great. will try them when zucchini is back in season.

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