Moist and Flavorful Zucchini Raspberry Cupcakes Recipe
Cupcakes are always a delightful treat, but have you ever thought of incorporating zucchini into them? These Zucchini Raspberry Cupcakes are a perfect blend of moisture from the zucchini, tartness from the raspberries, and sweetness from the chocolate chips. They make for a delicious and somewhat healthier dessert option that’s sure to impress both kids and adults alike.
Table of Contents
The Best Zucchini Raspberry Cupcakes Recipe
Zucchini Raspberry Cupcakes combine unexpected ingredients to create a unique and flavorful dessert. The zucchini keeps the cupcakes moist, while the raspberries add a delightful tartness that pairs wonderfully with the sweetness of the chocolate chips. These cupcakes are perfect for any gathering or just as a treat to enjoy at home.
Notes on Ingredients
- All-Purpose Flour: Provides structure to the cupcakes.
- Unsweetened Cocoa Powder: Adds a rich chocolate flavor to the batter.
- Baking Soda: Helps the cupcakes rise and become fluffy.
- Butter: Gives a rich, creamy texture and flavor.
- White Sugar: Sweetens the cupcakes.
- Eggs: Bind the ingredients together and add richness.
- Vanilla Extract: Enhances the overall flavor.
- Buttermilk: Adds moisture and a slight tang, contributing to a tender crumb.
- Shredded Zucchini: Keeps the cupcakes moist without adding a strong vegetable flavor.
- Fresh Raspberries: Provide a burst of tartness and freshness.
- Chocolate Chips: Add sweetness and a delightful chocolatey texture.
How to Make Zucchini Raspberry Cupcakes
- Preparation: Preheat your oven to 350°F (175°C). Grease 24 muffin cups or line them with paper muffin liners.
- Dry Ingredients: In a bowl, whisk together 2 ½ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, and 1 ½ teaspoons of baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, beat ¾ cup of softened butter and 1 cup of white sugar with an electric mixer until light and fluffy.
- Add Eggs and Vanilla: Beat in 2 eggs, one at a time, then mix in 1 teaspoon of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually mix in the flour mixture alternately with ½ cup of buttermilk, mixing until just incorporated.
- Fold in Zucchini, Raspberries, and Chocolate Chips: Gently fold in 2 cups of shredded zucchini, 1 ¼ cups of fresh raspberries, and 1 cup of chocolate chips.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Cool: Let the cupcakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Zucchini Raspberry Cupcakes
Serve these cupcakes as a delightful dessert or a sweet snack. They can be enjoyed plain or with a dollop of whipped cream or a sprinkle of powdered sugar on top. Perfect for tea parties, birthday celebrations, or simply as a treat to brighten your day.
How to Store Zucchini Raspberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you want to keep them even longer, freeze the cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil to maintain their freshness.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 180.11 kcal | 9% |
| Total Fat | 8.6 g | 12% |
| Saturated Fat | 5.07 g | 25% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 2.57 g | – |
| Polyunsaturated Fat | 0.45 g | – |
| Cholesterol | 28.89 mg | 10% |
| Sodium | 63.59 mg | 3% |
| Carbs | 24.9 g | 10% |
| Sugars | 13.24 g | 15% |
| Fiber | 1.58 g | 6% |
| Protein | 2.71 g | 5% |
| Calcium | 18.31 mg | 2% |
| Magnesium | 20.1 mg | 5% |
| Potassium | 115.34 mg | 3% |
| Iron | 1.13 mg | 8% |
| Zinc | 0.4 mg | 4% |
| Phosphorus | 49.55 mg | 7% |
| Vitamin A | 66.82 mcg | 8% |
| Vitamin C | 3.62 mg | 5% |
| Thiamin B1 | 0.12 mg | 11% |
| Riboflavin B2 | 0.12 mg | 8% |
| Niacin B3 | 0.92 mg | 6% |
| Vitamin B6 | 0.04 mg | 3% |
| Folic Acid B9 | 45.21 mcg | 23% |
| Vitamin B12 | 0.07 mcg | 3% |
| Vitamin D | 0.14 mcg | 3% |
| Vitamin E | 0.3 mg | 2% |
| Vitamin K | 1.95 mcg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Zucchini Raspberry Cupcakes
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before adding to the batter.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is tender and blends well into the batter.
Can I omit the chocolate chips?
If you prefer, you can omit the chocolate chips or replace them with another type of chip, such as white chocolate or dark chocolate.
Moist and Flavorful Zucchini Raspberry Cupcakes Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ cup butter softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups shredded zucchini
- 1 ¼ cups fresh raspberries
- 1 cup chocolate chips
Instructions
- 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.
Indulge in these moist, flavorful Zucchini Raspberry Cupcakes, where every bite offers a delightful combination of zucchini, raspberry, and chocolate goodness. Enjoy!
