Lavender Zucchini Cupcakes are a spring-inspired spin on a classic: soft, fluffy and fragranced with just the right amount of floral. They are spiced with cinnamon, kissed with lemon and super moist from the zucchini. To elevate this treat even further I’ve topped them with a rich and tangy mascarpone cream cheese frosting. They are the perfect dessert if you’re looking for something unexpected and delicious for spring-summer parties and potlucks.
Ingredients
All Purpose Flour. Hayden all purpose Sonora is my go-to.
Cinnamon. For a warm cozy flavor.
Salt. Balances the sweetness
Lavender. Ground into the sugar for a lightly floral flavor.
Lemon zest. Bright citrusy flavor.
Baking soda and powder. The rising agents for these cupcakes.
Sugar. Granulated sugar adds sweetness, while the brown sugar moisture and notes of caramel.
Avocado. Makes these cupcakes super moist. Its neutral flavor allows the lavender, cinnamon and lemon to shine.
Eggs. Large and room temperature.
Vanilla. Sweet creamy flavor. I use Singing Dog Double Strength for a richer flavor.
Zucchini. Adds moisture and texture.
Use Another Pan
This recipe works beautifully as a sheet cake or a layer cake.
Variations
If you don’t care for lavender you could replace it with another floral such as dried chamomile flowers. You can also leave it out and add more spices. I love 2 tsp of cinnamon and 1/2 freshly grated nutmeg.
Zucchini Lavender Cupcakes With Mascarpone Frosting
Ingredients
2.5 cups (300 grams) all purpose flour
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar
1 tsp culinary lavender or dried chamomile flowers
1/2 tsp lemon zest
2 teaspoons baking powder
3/4 baking soda
3 eggs, at room temperature
1 cup avocado oil
2 tsp vanilla extract
2 cups shredded zucchini
1 1/4 teaspoons cinnamon
Mascarpone Cream Cheese Frosting
16 ounce cream cheese, at room temperature
2 cup (240g) powdered sugar
1 tsp vanilla extract
pinch of salt
1 cup (227g) unsalted butter, at room temperature
1/2 cup (120g) mascarpone
Instructions
- Preheat the oven to 350. Line two 12 cup cupcake pans.
- Shred the zucchini and place it between two layers of paper towels to release some of the moisture.
- Add the lavender and 2 tbsp of the granulated sugar into the spice grinder. Grind until fine. Toss with the remainder of the granulated sugar. Using your fingertips massage the lemon zest into the sugar. Add the light brown sugar and mix to combine.
- In a large bowl combine the flour, baking powder, baking powder, salt and spices. Mix to combine.
- In another bowl whisk together the avocado oil and the infused sugar. Add the eggs one at a time, whisking after each addition. Whisk in the vanilla. Pour the wet ingredients into the dry and mix until just combined. Fold in the zucchini and transfer the batter to the prepared cupcake tin. Bake for 18-22 minutes, or until a cake tester comes out of the center clean. Allow to cool in the pan for a few minutes and then transfer to a cooling rack. Cool completely before frosting.
Make the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla on medium-high speed until soft and creamy, about 1-2 minutes.
- Add the butter and continue beating until light and airy, 2 more minutes. Add the mascarpone and beat until fluffy. Frost and decorate with edible blooms.
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