ZUCCHINI RASPBERRY CUPCAKES
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
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
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roheed hadi
[email protected]These cupcakes were a bit too dense for my taste, but they were still good. I think they would be better if they were made with a lighter flour, like cake flour.
Beki Tech
[email protected]I'm not a big fan of zucchini, but these cupcakes were surprisingly good. The raspberry filling really made them.
Asitandile Cosa
[email protected]These cupcakes were a fun and easy project to make with my kids. They loved helping me mix the batter and decorate the cupcakes.
Precious Ramafalo
[email protected]I've made these cupcakes several times and they're always a hit. They're the perfect dessert for any occasion.
Ke Bort6
[email protected]These cupcakes were a little too bland for my taste. I think they could have used more spices or extracts.
Ar Rana Hosen
[email protected]I'm always looking for new ways to use zucchini, and these cupcakes were a great option. They were easy to make and tasted delicious.
R Rumon mia
[email protected]These cupcakes were a great way to use up some extra zucchini from my garden.
ranadilshad ranadilshad
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
Sk Soikot
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Husnainali HUSNAINALI
[email protected]I'm not a fan of zucchini, but I loved these cupcakes! The raspberry filling was the perfect complement to the zucchini flavor.
Dipon Deb
[email protected]These cupcakes were the perfect combination of sweet and tart. The zucchini made them moist and the raspberries added a pop of flavor.
Bishnu Rana
[email protected]I thought the cupcakes were a bit dry, but my husband loved them.
Shada Awan
[email protected]The cupcakes were a little too dense for my taste, but the raspberry filling was delicious.
trust owemba2
[email protected]These cupcakes were so easy to make and they turned out so well! I love that they're a healthier option than traditional cupcakes, but they still taste amazing.
HASSAN KAMAL
[email protected]I was skeptical about how zucchini and raspberries would taste together, but I was pleasantly surprised. The cupcakes were delicious and the two flavors worked really well together.
Aman Avas
[email protected]These zucchini raspberry cupcakes were a hit at my party! They were moist and flavorful, and the raspberry filling was a perfect complement to the zucchini. I will definitely be making these again.