Spring Fling Cupcakes
Spring Fling Cupcakes are tender, moist zucchini cupcakes with a light and fluffy whipped cream cream cheese frosting. Topped with fresh, colorful fruit. The perfect Spring & Summer cupcakes for any and all occasions!
Print
Pin
Servings: 12
Equipment
- muffin tin
- muffin cups or non stick spray
- large bowl
- medium bowl
- electric mixer with a bowl
Ingredients
- 1½ cups zucchini, grated (about 1 medium)
- 2 large eggs
- ¾ cup white sugar
- ½ cup sour cream
- ¼ cup coconut oil softened
- 1 tbsp lemon juice + 1 tsp (packed) lemon zest
- 1½ tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
For the Frosting
- ½ cup heavy whipping cream
- ½ tsp vanilla extract
- 4 ounces cream cheese room temperature
- ½ cup (1 stick) butter room temperature
- 1½ cups powdered sugar
Fruit Topping
- ½-1 ripe mango thinly sliced chunks
- 12-24 blueberries
- 4-5 strawberries sliced
- 2 kiwis peeled, sliced then halved
Instructions
- Preheat oven 350°F.Line a muffin tin with muffin cups or spray with nonstick cooking spray.
- In a large bowl, combine zucchini, eggs, sugar, sour cream, coconut oil, lemon juice and zest, and vanilla. Beat until completly combined. The mixture may have some coconut oil clumps.
- In a medium bowl, mix flour, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients just until combined. Don't overmix.
- Scoop batter into the prepared muffin tin.Bake 16-18 minutes. A toothpick should come out mostly clean when poked into the middle of the cupcake.Let cool. Cool completely before frosting.
Whipped Cream Cream Cheese Frosting
- Combine heavy whipping cream and vanilla in a mixing bowl. Whip in a stand mixer or with a hand mixer on medium speed until completely whipped and stiff peaks form (about 2-3 minutes). Transfer mixture to a separate bowl so you can use the mixing bowl for the cream cheese mixture (if using a stand mixer).
- Beat together cream cheese and butter until smooth. Add powdered sugar slowly, using stir function or the lowest setting. Once sugar is added, increase speed and beat until light, fluffy, and fully mixed.
- Fold together the whipped cream and cream cheese mixtures until incorporated. Transfer to a piping bag if using.
Assembly
- Pipe the cupcakes starting from the outside edge and working your way to the center in a spiral motion. Repeat until all of the cupcakes are frosted.
- Place fruit on the cupcakes by gently pressing fruit pieces into the frosting.
Storage
- Store in an airtight container in the refrigerator for 3-4 days.