The Pioneer Woman Tasty Kitchen
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Zucchini Cupcakes

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

The most amazingly sweet and moist zucchini cupcakes you will ever try! (and you *really* must try them!!!)

Ingredients

  • 2 cups All-purpose Flour
  • 1 cup Packed Brown Sugar
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Cinnamon
  • ½ teaspoons Kosher Salt
  • 1 whole Medium Zucchini Shredded (about 1 3/4 Cups)
  • ⅓ cups Canola Oil
  • 2 whole Eggs, Lightly Beaten
  • 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 350 degrees F. This yields 18 cupcakes – so get your muffin tin(s) ready and place cupcake papers in 18 holes.

In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.

In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.

Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.

Bake for 18-22 minutes.

Put in freezer (right out of oven) for about 45 minutes to and hour.

*Adapted from Martha Stewart’s recipe.

11 Comments

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Profile photo of Jayne | Tenacious Tinkering

Jayne | Tenacious Tinkering on 8.5.2010

I tried this recipe out yesterday. oh yum! I’ve never had zucchini in my life. And guess what, i like them in cupcake mode. I made up my own cream cheese frosting with less sugar. I think I’m in love. Thanks for the simple recipe! Totally workable and easy.

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okilisa on 8.4.2010

Thank you for submitting this recipe. I enjoy all your submissions. I’m going to make these this week…mmm, can’t wait to taste them. Great photo!

Profile photo of manda2177, i am baker, i am mommy

manda2177, i am baker, i am mommy on 8.4.2010

I usually grate the zucchini, so that would be a pretty fine chop I guess! :) Also, I put them in the freezer to lock in some moisture… this is a totally optional step, you can omit it and still have great results!!

Cant wait to find out how they turn out for you!

Profile photo of theboysmom

theboysmom on 8.4.2010

how small are you chopping the zucchini? Really fine – like from a food processor or minced by hand? Or is it more chunky? It looks great but I want to me sure to get it right! Thanks for the post.

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darlajean2012 on 8.4.2010

just wondering why you put them in the freezer? They look really good. I don’t have regular cupcake tins so I’m going to use my mini ones. I know they will be yummy!! Thanks!!

4 Reviews

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anicreations on 1.21.2011

These were super easy to make and tasted great! I used no sugar added applesauce (because I live in West Africa and the only oil I can get doesn’t taste that great) and they were super moist. The slight apple flavor went great with the cinnamon and the vanilla. For the frosting I used “That’s the Best Frosting I’ve Ever Had” from MissyDew here on TK and added a teaspoon of cinnamon for some Vanilla Cinnamon frosting. Let me tell you…delicious! Oh and I didn’t freeze them because I have no freezer space, but with the substitution of the applesauce they were perfectly moist even two days later! Would definitely make these again.

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lovetocook on 12.15.2010

These were very yummy, but they had more of a muffin texture than a cupcake texture. The batter was very thick, although I double-checked all the amounts, so I don’t think I made a mistake. I guess if you frost them, that makes them cupcakes!

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Liese on 8.16.2010

I was in LOVE with these cupcakes! I used a whipped cream topping and sprinkled it with a little bit of cinnamon. One friend of mine who tried it said he normally doesn’t like cupcakes, but this was the best cupcake he had ever had!

Profile photo of Jayne | Tenacious Tinkering

Jayne | Tenacious Tinkering on 8.5.2010

Oops… typed this in the comment section. Sorry.

I tried this recipe out yesterday. oh yum! I’ve never had zucchini in my life. And guess what, i like them in cupcake mode. I made up my own cream cheese frosting with less sugar. I think I’m in love. Thanks for the simple recipe! Totally workable and easy.

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