One last zucchini recipe to finish off the week! I realize a lot of people are switching to fall mode now, with pumpkin and apple recipes and lots of warming comfort foods. These do not fall under that category. But in my defense, it is still hot here and still feels like summer, so I can’t bring myself to shift from summer to fall just yet. There is an apple stand on my way to work that’s just calling my name, but I’m not yet ready for apple pie or other yummy apple goodies. Their time will come soon enough, and there will be a large box of apples waiting for me when I’m ready!
As for these cupcakes, they’re very light with a bright flavor, perfect for summer or hot days. I was drawn to these because I thought the pineapple and sour cream were unique twists. I try to avoid cake mixes since it’s so easy to make your own from scratch, but sometimes it’s nice to have the simplicity of using a box mix (and I couldn’t figure out a simple way to replicate box mix). The original recipe called for an orange icing, but I’m not a huge fan of orange in baked goods and lemon seemed like it would go better. While I can’t compare the lemon with the orange, I thought the lemon went perfectly, but feel free to switch it up!Zucchini-Pineapple Cupcakes with Lemon Sour Cream Frosting
1 package (about 18 ounces) yellow cake mix without pudding in the mix
1 cup low-fat buttermilk
⅓ cup canola or vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 cups coarsely shredded zucchini, about 1 medium zucchini
1 (8-ounces) can crushed pineapple, well drained
3½ cups powdered sugar
⅔ cup sour cream (not non fat or fat-free)
¼ cup unsalted butter, softened
2 teaspoons lemon zest
To make the cupcakes: Preheat oven to 350 degrees F. Line 24 standard muffin pan cups with paper baking cups.
In a large bowl, combine cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, and allspice; beat according to package directions. Fold in the zucchini and pineapple, mixing 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 10 minutes in pan on wire rack. Transfer to wire rack to cool completely.
To make the frosting: While the cupcakes are cooling, combine powdered sugar, sour cream, butter, and lemon zest in a large bowl with electric or stand mixer at low speed. Beat at medium speed until smooth. Frost cooled cupcakes with an offset spatula. Garnish with additional lemon peel, if desired. Serve at room temperature. Store leftover cupcakes in refrigerator.
Source: Adapted from Brown Eyed Baker
fati's recipes said:
Eep, that zucchini has crept in again…. :-s
But that frosting! I can almost taste it already! I’m really looking forward to my holidays, I want to nitpick your blog and cook everything you’ve posted that I eat…
I’m glad I have you to do the hard work and adapt recipes from 100s of difference sources! 😉
Haha, sorry, I’m done with zucchini recipes, for now at least 🙂 And glad I can help do the hard work for you 😛
Treat and Trick said:
So moist and the frosting goes well the cupcake!
Haha, these zucchinis 😀 I still haven’t been brave enough to try one in a dessert dish, although I bet they actually go really well with pineapple – they both share similar textures etc. That frosting looks amazing too, so smooth and creamy, beautiful!
Thank you! You definitely need to try a sweet zucchini recipe at some point, even if it’s something simple like zucchini bread. It’s an awesome way to eat zucchini! And if carrots can be put into cupcakes and bread…. why not zucchini too? 🙂
Maybe I’m weird, but every zucchini recipe is comfort food for me! I am not a big fan of pumpkins and other similar squashes, but I couldn’t live without zucchini.
It looks like you buy zucchini in bulk 😉 Just joking! It’s such a pleasure to see so many recipes with my beloved vegetable. These cupcakes look fantastic and somehow I even can imagine pineapple as a good pairing here. A very creative recipe!
Creative combination of ingredients. Sounds pretty tasty to me. 🙂
I have seen zucchini based desserts..but the combination with pineapples is just so different..wow!!
Loving this zucchini recipe! We just finished zucchini month on s&h. I wish I weren’t allergic to pineapple so I could eat this :).
Rufus' Food and Spirits Guide said:
It’s cool here, but I’m sure there will be another hot spell. We’re still getting lots of zucchini. (from the farmers market) Anyway, this looks great, love the icing.
These are perfect for my quest to eat healthy!
Oh wow! Zucchini and pineapple together? That sounds like a very fun combo! And then you topped it with a lemon cream cheese frosting. Usually I’m not a huge frosting fan…I let my kids eat the frosting (which is usually the only part they like) and then I eat the cake. These, however, might have me licking off all of the tops. 🙂
Barefeet In The Kitchen said:
These sound delicious. I have a ton of squash recipes as well. ha ha.
I love the combination here with the pineapple and the lemon sour cream frosting. YUM!
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