A couple of months ago I posted something on Facebook about zucchini – probably a new recipe that I had posted – and follower Bobbie mentioned that she had a recipe for Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting and asked if I’d like her to send it to me. Oh yes! The recipe sounded awesome and I couldn’t wait to make it! I love so much when readers send me their recipes – it means a lot to me to have you share a little bit of your kitchen with me. Remember when Lissa shared her filling for those Homemade Peanut Butter Cups? Sublime. And these cupcakes? Sublime.
The batter for these cupcakes smells amazing, and the aroma that comes pillowing out of the oven? I could almost taste them. The variety of flavors that complement each other so well in these still blows my mind – the sweet pineapple, spicy cinnamon, nutmeg and allspice, and then contrasted beautifully by the sweet, tangy and orange-flavored frosting.
Now you all know that about 95% of my food is 100% from scratch, but from time to time I grant myself the use of some pre-made mixes. This is one of those recipes. As I’ve said before, if it’s not a habit but a once-in-a-while thing, I’m okay with it. Plus, I think it’s good to have a few recipes on hand that you can whip up pretty quickly and easily if the need arises!
I hope you all enjoyed the little guessing game yesterday! I thought it would be something fun to do. Plus, I got tons of awesome recipe ideas, love your creativity! Many of you had really great guesses that were reallllly close to the recipe, but the first person to guess the exact recipe was Jessica, who said:
“A Zucchini CupCake with Crushed Pineapple for moisture and flavor, with Orange Sour Cream frosting!”
Congratulations Jessica, you win the $50 Williams-Sonoma gift card!
If you still have a bounty of zucchini to use up, stay tuned because I’ll have another zucchini recipe (one of my grandma’s!) featured next week!
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. 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. 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. 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.