Description
My zucchini almond cupcakes are made with Greek yogurt in the batter and frosting. Quite possibly my all-time favorite cupcake. And cute too!
Ingredients
Scale
Cupcakes
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 1 tsp. vanilla
- 1/2 cup plain Greek yogurt
- 2 cups grated zucchini
- 3 cups flour
- 1/2 tsp. baking powder
- 3/4 teaspoon cinnamon
- 1 tsp. allspice
- 1 tsp. baking soda
- 1 tsp. salt
Frosting
- 8 ounces softened cream cheese with Greek yogurt
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
Decorations
- 1 cup sliced almonds
- White candy pearls
Instructions
Cupcakes
- Preheat oven to 350 degrees.
- Cream together sugar and oil. Beat in the eggs one at a time. Add vanilla, yogurt, and zucchini.
- In a medium bowl, mix together flour, baking powder, cinnamon, allspice, baking soda, and salt.
- Add dry ingredients into wet ingredients with mixer on low speed.
- With an ice cream scoop, fill each baking cup 3/4 full.
- Bake at 350 degrees for 25-27 minutes. Test for doneness by poking a toothpick into the center of the cupcake to see if it comes out clean.
Frosting
- Beat cream cheese until smooth, gradually adding powdered sugar until smooth on low speed. Add vanilla and heavy cream, and beat until fluffy.