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Zucchini Cupcakes with Greek Yogurt Frosting

URL: https://www.eatyourselfskinny.com/zucchini-cupcakes-with-greek-yogurt-frosting/

Ingredients

The cupcakes

  • 1 cup whole wheat flour
  • ¼ cup raw sugar
  • ¼ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2 units eggs
  • ¼ cup almond milk
  • 1 cup cooked quinoa
  • 1 cup shredded zucchini
  • ¾ cup unsweetened applesauce
  • 1 tsp vanilla

The frosting

  • 6 oz plain fat-free Greek Yogurt
  • 2 Tbsp honey
  • 1 tsp vanilla
  • 1 tsp lemon peel, as garnish

Instructions

  1. Preheat the oven to 350°F.
  2. Rinse ⅓ cup of uncooked quinoa in cold water and cook it with ⅔ cup water for about 15 minutes, then let it sit covered for 5 minutes.
  3. In a large bowl, whisk together the flour, sugars, cinnamon, baking powder, salt, and baking soda.
  4. In another bowl, beat together the eggs and almond milk, then mix in the cooked quinoa, zucchini, applesauce, and vanilla.
  5. Combine the wet and dry mixtures, stirring until just combined.
  6. Fill a muffin pan with the batter about ¾ full and bake for about 20 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool for 5 minutes before frosting.
  8. For the frosting, whisk together the yogurt, honey, and vanilla until smooth, then spread it on the cupcakes and garnish with lemon peel if desired.

Nutrition Facts (estimated)

Servings
12
Calories
128
Total fat
1.3g
Total carbohydrates
26g
Total protein
4.8g
Sodium
0mg
Cholesterol
0mg

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