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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

Cupcakes:
1 package (about 18 ounces) yellow cake mix without pudding in the mix
3 eggs
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

Frosting:
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

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