Zucchini Ginger Cupcakes

Vegetarian
Health score
1%
Zucchini Ginger Cupcakes
60 min.
12
297kcal

Suggestions


Discover the delightful fusion of flavors in these Zucchini Ginger Cupcakes! Perfectly moist and vibrantly spiced, these vegetarian cupcakes are an unconventional yet irresistible dessert that will leave your guests asking for seconds. Infused with the warmth of ground ginger and the sweetness of mild honey, they embody comfort in every bite.

What sets these cupcakes apart is the addition of fresh zucchini, which not only provides a subtle earthy flavor but also ensures that each cupcake remains tender and flavorful. The coarsely chopped crystallized ginger adds a lovely chewy texture and a burst of ginger goodness, while the hint of fresh orange zest brightens the overall taste, creating a well-rounded treat.

Ideal for any occasion, whether it's a family gathering, a casual get-together, or just a sweet end to a long day, these cupcakes are sure to be a hit. With a simple preparation time of just about 60 minutes, you'll have 12 delicious treats to share or savor. And don't forget the fluffy cream cheese frosting, which perfectly complements the zesty flavors of the cupcakes. Get ready to indulge in a dessert that's as fun to make as it is to eat!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 0.5 cup powdered sugar 
  • oz cream cheese softened
  • 1.8 oz candied ginger coarsely chopped
  • large eggs lightly beaten
  • cups flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon ground ginger 
  • 0.8 cup honey 
  • 0.8 cup olive oil 
  • 0.5 teaspoon orange zest fresh finely grated
  • teaspoon salt 
  • tablespoons butter unsalted softened
  • teaspoon vanilla 
  • cups zucchini grated (2 medium)

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • whisk
  • hand mixer
  • skewers
  • muffin liners

Directions

  1. Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
  2. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
  3. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
  4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
  5. Cool in pan on a rack 10 minutes.
  6. Remove cupcakes from pan and cool completely, 1 hour.
  7. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
  8. Frost tops of cooled cupcakes.

Nutrition Facts

Calories297kcal
Protein6.23%
Fat36.17%
Carbs57.6%

Properties

Glycemic Index
22.19
Glycemic Load
21
Inflammation Score
-4
Nutrition Score
6.0608696263769%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:296.76kcal
14.84%
Fat:12.16g
18.71%
Saturated Fat:5.7g
35.64%
Carbohydrates:43.59g
14.53%
Net Carbohydrates:42.71g
15.53%
Sugar:26.78g
29.75%
Cholesterol:55.11mg
18.37%
Sodium:377.85mg
16.43%
Alcohol:0.11g
100%
Alcohol %:0.12%
100%
Protein:4.71g
9.42%
Selenium:11.56µg
16.52%
Vitamin B2:0.21mg
12.6%
Folate:49.24µg
12.31%
Manganese:0.24mg
12.2%
Vitamin B1:0.18mg
12.06%
Vitamin A:399.09IU
7.98%
Iron:1.36mg
7.57%
Phosphorus:72.37mg
7.24%
Vitamin B3:1.38mg
6.92%
Vitamin E:0.73mg
4.88%
Vitamin C:3.92mg
4.75%
Calcium:42.35mg
4.24%
Vitamin B5:0.39mg
3.87%
Vitamin B6:0.07mg
3.68%
Potassium:126.59mg
3.62%
Fiber:0.88g
3.51%
Zinc:0.47mg
3.13%
Vitamin K:3.19µg
3.04%
Copper:0.06mg
2.99%
Magnesium:11.81mg
2.95%
Vitamin B12:0.12µg
2%
Vitamin D:0.2µg
1.34%
Source:Epicurious