Zucchini Cupcakes with Lime Cream Cheese Frosting
- Number of Servings: 18
Ingredients
For the cupcakes:2 1/2 cups whole wheat flour2 tsp baking powder1 tsp baking soda1/2 tsp salt3/4 cup brown sugar2 large eggs1/2 cup butter, melted and cooled1 tsp vanilla extract1 tbsp lime zest4-oz (approx. 1/3 cup) unsweetened applesauce3-4 cups shredded zucchini (4-5 medium)For the frosting:4 oz cold cream cheese2 tbsp butter1 tsp vanilla1 cup powdered/confectioner's sugar1 tbsp fresh lime juice
Preheat oven to 350F. Lightly grease a 9×13-in baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together brown sugar, eggs, melted butter, vanilla, lime zest and applesauce until very smooth.
Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded zucchini.
Line a muffin pan with cupcake liners and scoop batter evenly into the liners.
Bake for approximately 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
While the cupcakes are baking, prepare the frosting. Mix the cream cheese (cold, don't take it out of the fridge until you are ready to use it), butter (melted), lime juice, and vanilla until blended. Add powdered sugar--make sure it has been sifted after it was measured to remove lumps. Stir until blended.
Frost cupcakes when they're done, and enjoy! Makes 18 cupcakes.
*I add green food dye to the frosting to give it a more tropical look, which is nice.
Number of Servings: 18
Recipe submitted by SparkPeople user FAELFE.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together brown sugar, eggs, melted butter, vanilla, lime zest and applesauce until very smooth.
Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded zucchini.
Line a muffin pan with cupcake liners and scoop batter evenly into the liners.
Bake for approximately 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
While the cupcakes are baking, prepare the frosting. Mix the cream cheese (cold, don't take it out of the fridge until you are ready to use it), butter (melted), lime juice, and vanilla until blended. Add powdered sugar--make sure it has been sifted after it was measured to remove lumps. Stir until blended.
Frost cupcakes when they're done, and enjoy! Makes 18 cupcakes.
*I add green food dye to the frosting to give it a more tropical look, which is nice.
Number of Servings: 18
Recipe submitted by SparkPeople user FAELFE.
Nutritional Info Amount Per Serving
- Calories: 209.9
- Total Fat: 8.7 g
- Cholesterol: 45.1 mg
- Sodium: 227.4 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.7 g
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