Time 45m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 40m Yield about 1-1/2 dozen. Number Of Ingredients 18 Steps:
Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.
Time 1h Yield 20 serving(s) Number Of Ingredients 17 Steps:
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.
Time 40m Yield 2 dozen. Number Of Ingredients 8 Steps:
Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners’ sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Time 1h30m Yield Makes 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix). Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
Yield 24 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full. Bake for 20 minutes or until fork or toothpick inserted in a cupcake’s center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
