Zucchini Raspberry Cupcakes36 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 45 min
“Very tasty cupcake with zucchini to add moisture, raspberries, and chocolate for a sweet and tart flavor.” - by mkr
Original recipe yields 2 dozen cupcakes
- 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.
Amount Per Serving (24 total)
- 179 cal
- 8.6 g
- 24.6 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"Very tasty cupcakes. For those worried, you can not taste the zucchini at all. I did have to cook mine a little longer, but believe it is my oven. Very good. I will make again...." See more"
"Pretty good. I love raspberries and zucchini so it couldn't go wrong for me. The raspberries didn't have to be fresh, frozen worked fine. My frosting didn't turn out though so next time it may be 5..." See more star for us."
"These were great. They aren't quite chocolate-y enough for us, though. Next time I'll add about 50% more cocoa and chips. I made mini bread loaves with this too. They took about 40 min. to bake. A gre..." See moreat recipe to use up the raspberries and zucchini in our freezer from last summer."
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