I hope you all had a great weekend? We were mellow on Friday, ordering takeout sushi and watching the Seahawks game (I can not wait for the real season to start!!) Saturday we had a party for “Fight Night!” with a huge taco bar. I am still full. Also, all the margaritas in the world.
And Sunday I just cooked my little tail off. ALL> DAY> LONG>
Until I gloriously plopped myself on the couch with a Zucchini Cupcake to write this and wait with bated breath for Game of Thrones to start. (By the way- catch my GOT re-cap with What’s Gaby Cooking on Instagram Live tomorrow- we always break it down!!!)
So as long a day as I had- these cupcakes really helped me to feel better! Spiced and super moist (sorry had to use that word!) from the zucchini, these cupcakes are amazing. The girls like them even without the frosting, (which is when we can pretend that they aren’t cupcakes and that they are just muffins!)
But I like a little frosting too! Rich, creamy and super vanilla- they are a great super sweet compliment for the not to sweet cupcakes. I mean muffins. I mean cupcakes.
If you have a ton of zucchini around, make this your next baking project!
- Zucchini Cupcakes
- ½ cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 2¼ cups all-purpose gluten free flour (I use Bobs Red Mill)
- 1 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons xanthum gum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
- 1¼ cups grated zucchini
- 1 teaspoon vanilla
- ½ cup vegetable oil
- Vanilla Frosting:
- 1 cup room temperature vegan butter
- 4 cups powdered sugar
- 1 tablespoon vanilla
- 2 tablespoons unsweetened coconut milk
- Preheat the oven to 350 degrees. Prepare two cupcake pans with paper liners.
- In a small bowl combine the coconut milk and vinegar and set aside.
- In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients and stir together. Add the zucchini, vanilla and oil and mix well. Add the coconut milk-vinegar and whip until you have a well combined and fluffy batter.
- Scoop the batter into the prepared muffin tins. (This was enough batter for 16 cupcakes for me.) Bake the cupcakes for 16-18 minutes until just baked through.
- Let the cupcakes cool completely while making the frosting.
- For the frosting, whip together the vegan butter, powdered sugar, vanilla and coconut milk until fluffy and smooth.
- Frost the cupcakes with an offset spatula or put the frosting into a piping bag and pipe the frosting on.
Print Recipe
I hope there’s a no limit on these because I could probably demolish three!!
not if i beat you to it! Heather, you are genius!
These look so so delicious!! I can’t get over how amazing that vanilla frosting looks! LOVE the idea of sneaking veggies into cupcakes too! Can’t wait to make these!
Sounds like an awesome and productive weekend! These cupcakes are mouth-watering perfection! Definitely need to get my paws on one or six 😉
So pretty and I am sure so delicious!
Need to make these but don’t use killer sugar. Like your recipes but to much sugar. Please make great things with no sugar. Please please make them paleo please and ne and my friends can make them
These cupcakes look divine!
I want one! Can’t believe they’re vegan and gf, yum!
These are almost too pretty to eat!….I said ALMOST 😉
I LOVE zucchini and I love cupcakes, so how could this recipe be anything but addictive?!?
Could you use this recipe to make zucchini bread? (Without the frosting I suppose…)
Can I omit the xantham gum? Or will it change the flavor of the bread?
Hi Mary- it won’t change the flavor, but it will alter the texture somewhat. Definitely try it if you don’t have xanthum gum!