Zucchini Raspberry Cupcakes Recipe

Name: Zucchini Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 3/4 cup butter, softened; 1 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 2 cups shredded zucchini; 1 1/4 cups fresh raspberries; 1 cup chocolate chips

Servings: persons

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups shredded zucchini
1 1/4 cups fresh raspberries
1 cup chocolate chips

1
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2
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.
3
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.

1315

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 cup butter, softened, and more.

Yes, Zucchini Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Raspberry Cupcakes

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