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RECIPE

Zucchini Cupcakes with Greek Yogurt Frosting

Yield: 12 cupcakes 1x

Ingredients

Greek Yogurt Frosting:

Instructions

  1. Preheat the oven to 350 degrees F.
  2. To make the quinoa, rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 cup water. Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes. Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered. Fluff with a fork and set aside.
  3. In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Set aside. In a large bowl using your stand mixer (or hand held), beat together eggs and milk. Then add in the quinoa, zucchini, applesauce and vanilla and stir until well-mixed. Add zucchini mixture to the flour mixture, stirring until just combined (careful not to over stir).
  4. In a muffin pan coated with cooking spray, fill each cup about 3/4ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes before frosting.
  5. To make the frosting: In a small bowl, whisk together yogurt, agave nectar and vanilla until smooth. Spread evenly among muffins and garnish with lemon peel, if desired. Enjoy!

Notes

Serving Size: 1 cupcake + 2 Tbsp icing • Calories: 128 • Fat: 1.3 g • Saturated Fat: 0.2 g • Carbs: 26 g • Fiber: 2.1 g • Protein: 4.8 g • Sugar: 9.2 g • WW Points+: 3 • Smart Points: 4

Recipe adapted from Better Homes & Gardens