Zucchini Raspberry Cupcakes

Zucchini Raspberry Cupcakes
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    24 People
  • VIEWS
    310

Indulge in the delightful fusion of moist zucchini, tart raspberries, and rich chocolate in these irresistible cupcakes. A perfect balance of flavors and textures in every bite!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    31 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    5 g
  • Sodium
    133 mg
  • Sugar
    13 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Prepare a 24-cup muffin tin with liners or grease thoroughly. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, whisk together flour, cocoa powder, and baking soda until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (5 minutes)

Image Step 04
04 Step

Recipe View Beat in eggs one at a time, followed by vanilla extract. Mix until just combined. (2 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Image Step 06
06 Step

Recipe View Gently fold in the shredded zucchini, raspberries, and chocolate chips until evenly distributed throughout the batter. (3 minutes)

Image Step 07
07 Step

Recipe View Spoon batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)

Image Step 09
09 Step

Recipe View Allow cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, ensure the butter and eggs are at room temperature.
Squeeze out excess moisture from the shredded zucchini to prevent soggy cupcakes.
Gently fold in the raspberries to avoid crushing them.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Adriana Farrell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 103 Ratings)
Total Reviews: (8)
  • Bradly Beatty

    These are a great way to sneak some veggies into a treat!

  • Romaine Schimmelcarroll

    I added a cream cheese frosting, and it was the perfect complement to the cupcakes.

  • Kaylah Beahan

    I had some frozen raspberries on hand, and they worked great in this recipe.

  • Abby Murray

    My kids loved these, they asked me to make them again the next day!

  • Broderick Mraz

    These cupcakes are amazing! The zucchini makes them so moist, and the raspberry chocolate combination is divine.

  • Howard Ohara

    I followed the recipe exactly, and they turned out perfect. My family loved them!

  • Cedrick Bins

    I did not have chocolate chips, so I used chopped walnuts, and it tasted amazing!

  • Elroy Lehner

    The buttermilk substitute worked perfectly fine, will definately make this again!

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