While I don’t grow zucchini in my own garden, I love when my neighbor blesses me with a few large zucchini at the end of summer. It’s always fun to cook with produce that is grown right in your own backyard (or your neighbor’s backyard).
While I love sautéing zucchini as a side dish, nothing beats zucchini cake. It always seems extra moist, and I just feel healthier knowing there is a vegetable in my dessert. I love chocolate zucchini cake, but I wanted to make something different. This recipe for Zucchini-Pineapple Cupcakes sounded delicious, especially the sour cream frosting. And they turned out just as good as I hoped.
The cupcakes were moist from the zucchini and pineapple and had just the right amount of warm cinnamon spice. Plus, the frosting had a good citrus zing and wasn’t too sweet because of the sour cream. It was like a modified version of cream cheese frosting. I will definitely keep this recipe to make again next summer.
If you are looking for zucchini on the menu at local restaurants, check out the zucchini cake at Lucia’s To Go or the zucchini puffs at ALM Corner Café.
Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting (recipe from Brown Eyed Baker)
1 package (about 18 ounces) yellow cake mix without pudding in the mix
1 cup low- fat buttermilk
1/3 cup canola or vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 cups coarsely shredded zucchini (1 medium zucchini, unpeeled)
1 can (8 ounces) crushed pineapple, well drained
For the Frosting:
2 cups powdered sugar
1/3 cup sour cream (not non fat or fat-free)
2 tablespoons unsalted butter, softened
1 teaspoons grated orange peel
Preheat oven to 350 degrees F. Line 24 standard muffin pan cups with paper baking cups; coat paper cups with nonstick cooking spray.
Combine cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, and allspice in large bowl; beat according to package directions. Fold in the zucchini and pineapple; mix well to distribute evenly. Divide the batter evenly between the muffin cups.
Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes in pan on wire rack. Transfer to wire rack to cool completely.
Combine powdered sugar, sour cream, and butter in large bowl with electric mixer at low speed. Beat at medium speed until smooth. Stir in 2 teaspoons orange peel. Frost cooled cupcakes with an offset spatula. Garnish with additional orange peel, if desired. Serve at room temperature. Store leftover cupcakes in refrigerator.