Zucchini Cupcakes with Lemon Basil Frosting

To all of you who requested this recipe, sorry for taking so long to post it!  I had this cupcake for the first time on a Cupcake Crawl.  It was such a unique combination, so I had to try to make it at home.  It’s not exactly the same since I don’t know their recipe, but it still tastes good!  The frosting is really light and gives it a good flavor.  Since the icing is cream/mascarpone based, it needs to be kept in the fridge until an hour or so before you’re ready to serve.

Zucchini cupcake


3/4 cup brown sugar
4 egg whites
1 tsp vanilla
1/2 cup oil
1/2 cup crushed pineapple in its own juice
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
2.5 cups all-purpose flour
1.5 cups zucchini, grated


1.  Beat sugar, egg whites, vanilla, oil, and pineapple juice until just mixed (do not over-beat).

2.  Add the baking powder, baking soda, allspice, and cinnamon and beat until mixed in (do not over-beat).

3.  Add the flour and beat until batter is smooth.

4.  Add the grated zucchini and beat until the batter is well mixed.

5.  Line a muffin pan with cupcake wrappers.  Fill them ~2/3 full.  Bake in pre-heated oven at 350 F for 20 mins (until toothpick inserted in the middle comes out clean).

Lemon Basil Frosting


8 oz mascarpone cheese
1 cup heavy whipping cream
2 tsp lemon extract
15 leaves basil, chopped very fine
2 tbsp sugar


1.  Beat everything until the frosting is thick (peaks will form).

2.  After the cupcakes cool completely, spread the frosting on top.  Refrigerate until ready to serve.



  1. excellent recipe! the cupcake is not too sweet and the lemon basil frosting is light, subtle and a great compliment to the zucchini cake. the frosting portion made enough for two batches of the cupcakes. love it! thanks for sharing.

    • oh ya…this was my first time making frosting and i didn’t realize how long i need to whip the frosting for. i probably blended the frosting for 15-20 minutes on and off.

      • Side thought: Although it changes the consistency a little, one way to cut down the beating time is to add a packet of Whip-it at the beginning before you starting beating. It makes it thicker much faster, but does make the cream a little heavier.

  2. thanks for posting!! I finally got around to looking for it on your website. I will definitely try this out next week! :o)

  3. I made the zucchini cupcakes with lemon frosting & it was so yum (Neha actually made it for me initially)….but now I don’t eat eggs…would you recommend how to modify the recipe so there are no eggs in it & I can still enjoy the wonderful recipe?

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