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Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting

Citrus cupcakes made with zucchini

Course Dessert
Cuisine American
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 24 cupcakes
Calories 234 kcal
Author Michelle

Ingredients

For the Cupcakes:

  • 18 ounces yellow cake mix without pudding in the mix
  • 3 eggs
  • 1 cup low- fat buttermilk
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 cups coarsely shredded zucchini 1 medium zuccini. unpeeled
  • 8 ounces crushed pineapple, well drained

For the Frosting:

  • 4 cups powdered sugar
  • 2/3 cup sour cream not non fat or fat-free
  • ¼ cup unsalted butter softened
  • 2 teaspoons grated orange peel
US Customary - Metric

Directions

  1. 1. Preheat oven to 350 degrees F. Line 24 standard muffin pan cups with paper baking cups; coat paper cups with nonstick cooking spray.
  2. 2. Combine cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, and allspice in large bowl; beat according to package directions. Fold in the zucchini and pineapple; mix well to distribute evenly. Divide the batter evenly between the muffin cups.
  3. 3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes in pan on wire rack. Transfer to wire rack to cool completely.
  4. 4. Combine powdered sugar, sour cream, and butter in large bowl with electric mixer at low speed. Beat at medium speed until smooth. Stir in 2 teaspoons orange peel. Frost cooled cupcakes with an offset spatula. Garnish with additional orange peel, if desired. Serve at room temperature. Store leftover cupcakes in refrigerator.
Nutrition Facts
Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting
Amount Per Serving
Calories 234 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 180mg 8%
Potassium 104mg 3%
Total Carbohydrates 40g 13%
Sugars 31g
Protein 2g 4%
Vitamin A 3.5%
Vitamin C 5.8%
Calcium 7.3%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.