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Low Sugar Zucchini Cupcakes with Cream Cheese Frosting
Low Sugar Zucchini Cupcakes with Cream Cheese Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
Cupcakes
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/8th teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons raw sugar
  • 1/4 cup plain Greek yogurt
  • 1 egg, whisked
  • 1/2 cup skim milk
  • 1 cup grated zucchini, unpeeled
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
Cream Cheese Frosting
  • 4 oz. cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Grease a cupcake mold with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  3. In a large bowl, stir together sugar, Greek yogurt, egg, milk, coconut oil, vanilla extract and shredded zucchini.
  4. Add dry ingredients to wet and stir until just combined.
  5. Pour mixture into cupcake molds, filling each ¾ of the way, and bake for 15-17 minutes or until golden brown and a toothpick inserted into center comes out clean.
  6. Remove from the oven and allow to cool completely before frosting.
  7. While the cake is cooling, make frosting by whisking cream cheese and butter together with an electric mixer until fluffy, occasionally scraping down the sides. Blend in vanilla. Add powdered sugar and mix on low speed until combined, then on medium speed until fluffy. Place in the fridge until cake is room temperature.
  8. Frost cake, garnish with shredded zucchini and serve.
Notes
If you are making the cupcakes without the frosting, I recommend doubling the sugar as they are very low sugar without the frosting. Alternately, you could add 1/4-1/2 dark chocolate chips and keep the sugar as indicated in the recipe.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/06/25/low-sugar-zucchini-cupcakes-cream-cheese-frosting/