Description
Bake sweet Zucchini Cupcakes with a hint of spice. My easy recipe uses fresh garden zucchini for moist, flavorful treats perfect for any occasion.
Ingredients
Scale
- The Wet Crew:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- The Dry Mix:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Flavor Boosters:
- 1 ½ cups (about 2 medium) freshly grated zucchini, lightly squeezed of excess water
- Optional Swirls & Sprinkles:
- ½ cup chopped walnuts or pecans
- Cream cheese frosting, for topping
Instructions
- Prep Your Baking Space:: First things first, get your oven preheating to 350°F (175°C), and line your muffin tin with those paper liners. Honestly, I always forget this step and then scramble when the batter is ready, making a mess. Grate your zucchini next—no need to peel, just wash it well! Then, gently squeeze out some of the excess water. You want it moist, but not soaking wet, or your final treats will be watery.
- Whisk the Wet Crew:: In a large bowl, whisk together your granulated sugar, brown sugar, vegetable oil, and eggs until they’re light and fluffy. This is where you really get that beautiful, cohesive base. I sometimes get a little too enthusiastic with the whisk and splash things around, but hey, that’s part of the fun, right? Add the vanilla extract now too; the scent alone is enough to get me excited!
- Combine the Dry Mix:: In a separate, medium bowl, sift together your all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Sifting is key here, friends! It breaks up any lumps and ensures everything is evenly distributed, leading to a much better texture in your bakes. I once skipped sifting because I was in a hurry, and ended up with little pockets of unmixed baking soda – not a pleasant surprise!
- Marry the Mixtures (Gently!):: Now, gently add the dry ingredients to the wet ingredients. Mix until *just* combined. Seriously, don’t overmix! Overmixing develops the gluten too much, and you’ll end up with tough treats instead of light, tender ones. I used to think more mixing was better, oops, but I learned my lesson. A few streaks of flour are totally fine; they’ll disappear during baking.
- Fold in the Star Ingredient:: Fold in your grated zucchini. This is where the magic happens, transforming simple batter into something special. If you’re adding walnuts or pecans, toss them in now too. I love seeing those little green flecks and nutty bits throughout the batter, promising deliciousness. Distribute the batter evenly into your prepared muffin liners, filling each about two-thirds full.
- Bake and Behold Your Zucchini Cupcakes:: Pop that muffin tin into your preheated oven and bake for about 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The smell filling your kitchen at this point? Honestly, it’s heavenly—warm, spicy, and utterly inviting. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy bottoms.