Zucchini Raspberry Cupcakes
Zucchini Raspberry Cupcakes are moist vanilla cupcakes made with fresh grated zucchini and juicy raspberries, topped with silky cream cheese frosting. Soft, flavorful, and easy to bake, they're ideal for birthdays, brunches, tea parties, picnics, and everyday desserts. These cupcakes offer the perfect balance of fresh fruit, tender crumb, and creamy frosting.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1 cup fresh raspberries
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients, mixing just until combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.
- Pipe or spread the frosting over the cooled cupcakes.
- Decorate with fresh raspberries, lemon zest, or white chocolate shavings before serving.
Notes
- Squeeze excess moisture from the zucchini before using.
- Fresh raspberries provide the best texture and flavor.
- Frozen raspberries can be used without thawing.
- Avoid overmixing the batter to keep the cupcakes light.
- Bring dairy ingredients to room temperature before baking.
- Cool completely before frosting.
- Store frosted cupcakes in the refrigerator.
- Let refrigerated cupcakes sit at room temperature for 15 minutes before serving.