Zucchini Cupcakes with Greek Yogurt Frosting | Midwest Living
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Zucchini Cupcakes with Greek Yogurt Frosting

Zucchini Cupcakes with Greek Yogurt Frosting

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  • Makes: 12 servings
  • Prep 20 mins
  • Bake 20 mins
  • Cool 1 hr

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These healthy cupcakes--with whole wheat flour, quinoa and applesauce--can double as morning muffins when topped with a drizzle of honey or small pat of butter.

Ingredients

  • Nonstick cooking spray
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1/4 cup fat-free milk
  • 1 cup cooked quinoa*
  • 1 cup shredded zucchini
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1 recipe Greek Yogurt Frosting
  • 1/2-1 teaspoon finely shredded lemon peel

Directions

  1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.
  2. In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.
  3. In a medium bowl beat together eggs and milk. Add quinoa, zucchini, applesauce, oil, and vanilla; stir until well mixed. Add quinoa mixture to flour mixture, gently stirring to combine. Spoon batter into prepared muffin cups, filling each about three-fourths full.
  4. Bake about 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Loosen edges; remove from muffin cups. Cool on wire rack about 1 hour or until completely cool. Frost with Greek Yogurt Frosting; sprinkle with lemon peel.

Tip

  • Icon: vegetarian

Tip

  • These slightly sweet cupcakes can double as morning muffins with a simple drizzle of honey.

Tip

  • * For 1 cup cooked quinoa, rinse 1/3 cup quinoa. Place in a small saucepan with 2/3 cup water. Cook according to package directions. Cool. Measure out 1 cup. Use any remaining cooked quinoa in salads.

Greek Yogurt Frosting

Ingredients

  • 1 6 - ounce carton plain fat-free Greek yogurt
  • 2 tablespoons light agave nectar or 3 tablespoons powdered sugar
  • 1 teaspoon vanilla

Directions

  1. In a mixing bowl whisk together yogurt, agave nectar, and vanilla.

Nutrition Facts

(Zucchini Cupcakes with Greek Yogurt Frosting)

Servings Per Recipe 12, Monounsaturated fat (g) 3, chol. (mg) 32, Niacin (mg) 1, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Fat, total (g) 6, cal. (kcal) 167, vit. A (IU) 97, pro. (g) 5, vit. C (mg) 4, sugar (g) 13, sodium (mg) 161, iron (mg) 1, Potassium (mg) 144, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, calcium (mg) 50, Folate (µg) 16, Trans fatty acid (g) 0

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