Get ready to elevate your dessert game with these delightful Zucchini Cupcakes topped with a luscious Browned Butter Almond Frosting! These moist and flavorful cupcakes are not just a treat for your taste buds but also a sneaky way to incorporate veggies into your diet. With a perfect balance of sweetness and a nutty twist from the frosting, they are bound to become a favorite for both kids and adults alike. Whether you're hosting a gathering or simply indulging in a sweet craving, these cupcakes will leave everyone asking for seconds. Dive into this recipe and discover how easy it is to create a mouthwatering dessert that looks as good as it tastes!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup butter (for frosting)
- 1 cup powdered sugar (for frosting)
- 1/4 teaspoon almond extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture. Set aside.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold the squeezed zucchini into the batter, ensuring even distribution.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt butter in a small saucepan over medium heat. Cook, stirring constantly, until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes.
- Remove browned butter from heat and let it cool for 10 minutes. Transfer to a mixing bowl.
- Add powdered sugar and almond extract to the browned butter. Beat with an electric mixer until smooth and creamy.
- Once cupcakes are completely cool, pipe or spread the browned butter almond frosting on top of each cupcake.
- Optional: Garnish with sliced almonds or a light dusting of cinnamon if desired.
Tips
- Squeeze Out the Moisture: When grating the zucchini, be sure to squeeze out the excess moisture using a clean kitchen towel. This helps prevent the cupcakes from becoming soggy and ensures a perfect texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so be gentle to keep them light and fluffy.
- Watch the Baking Time: Oven temperatures can vary, so keep an eye on your cupcakes as they bake. Start checking for doneness at the 18-minute mark by inserting a toothpick into the center; it should come out clean.
- Perfectly Browned Butter: For the frosting, watch the butter closely as it browns. The nutty aroma is your cue that it’s ready, but be careful not to let it burn.
- Chill Before Frosting: Make sure your cupcakes are completely cool before frosting them. This will help the frosting maintain its shape and texture.
- Garnish for Flair: For an extra touch, consider garnishing your cupcakes with sliced almonds or a light dusting of cinnamon to enhance both flavor and presentation.
- Storage Tips: If you have leftovers (if they last that long!), store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 40mg
