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

Ingredients

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

Directions

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

Ingredients

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

Directions

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.

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9 thoughts on “Zucchini Cupcakes with Lemon Basil Frosting

  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. 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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