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Zucchini Raspberry Cupcakes
Zucchini Raspberry Cupcakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Decadent chocolate and raspberry cupcakes with a moist zucchini twist.
Ingredients:
  • 2.5 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 0.75 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 2 cups shredded zucchini
  • 1.25 cups fresh raspberries
  • 1 cup chocolate chips
Instructions:
  • Begin by preheating your oven to a toasty 350 degrees F (175 degrees C). Then, either grease up 24 muffin cups or outfit them with paper muffin liners.
  • Combine flour, cocoa, and baking soda, then set aside. Cream butter and sugar until fluffy. Add eggs one at a time, blending well after each addition. Mix in vanilla with the last egg. Alternate adding flour mixture and buttermilk, mixing until just combined. Gently fold in zucchini, raspberries, and chocolate chips. Fill muffin cups 3/4 full with batter.
  • Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean. Let the pans cool for 10 minutes before transferring the cake to a wire rack to cool completely.

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