Easy Zucchini Cardamom Cupcakes with Lemon Glaze

EASY ZUCCHINI CUPCAKES

Super Easy Zucchini cupcakes are so moist and are incredibly easy to make. Flavored with ground cardamom and topped off with a tangy lemon glaze, this lemon zucchini cupcake recipe is the ultimate summer treat!

lemon zucchini cupcake

Summer is all about truck load of zucchini.

If you are blessed with a green thumb or hit the nearest farmers market, fresh zucchinis are in abundance.

I began making my zucchini cupcakes with lime cream cheese frosting, but realized that I was out of cream cheese. Long story short…..

Zucchini Cardamom Cupcakes with Lemon Glaze was born.

These cupcakes are –

  • Easy (both cupcake and glaze)
  • No mixers required
  • Moist
  • Tender
  • Delicious combination of Cardamom and lemon

What makes them very moist? There are 3 tricks that we adopt to make them moist and tender.

  1. Zucchini – Zucchini is one of few vegetables with high water content (94% to be exact, reference here). All this moisture plays a huge role in making a moist cupcake.
  2. Vegetable oil -Vegetable oil makes a moister zucchini cupcake recipe when compared to butter. It stays softer even when refrigerated.
  3. Buttermilk – Buttermilk is my go-to ingredient when making pancake/waffles. The acidic ingredient in buttermilk helps tenderize the gluten, giving them a softer texture.

If you have leftover buttermilk, then here are few ideas to use – Buttermilk Fried Cauliflower, Buttermilk Pancakes, Marbled Sheet Pan Pancakes, Pizza Pancakes or Blueberry Pancakes in a muffin pan.

zucchini cupcake

Zucchini Cupcakes

Zucchini is technically a fruit, though it is treated as a vegetable. This summer squash originated from Italy and then later introduced to America.

It is one of those versatile vegetables, that is delicious grilled, roasted, steamed, sautéed, fried, stuffed and better made into baked goods like muffins, breads, cakes, cupcakes and cookies.

lemon glazed zucchini cupcake

This recipe is an easy, stir and bake cupcake. Here are step-by-step photos to guide you along the way.

How to make zucchini cupcake?

  1. Line a 12-cup muffin pan with paper liners

2. Whisk all purpose flour, cardamom powder, baking powder, baking soda and salt together in a medium bowl.

3. In another larger bowl, whisk eggs, sugar, buttermilk and vegetable oil together.

4. Add grated zucchini and stir to combine.

5. Add dry ingredients and stir, just until combined.

6. Evenly divide into prepared muffin pan.

7. Bake at 350° F for about 24 minutes.

8. Cool completely.

9. Make lemon glaze – Whisk together confectioners sugar, butter, lemon jest and juice, to form a very thick glaze.

10. Spread glaze on top of the cupcakes and garnish with lemon zest, if desired.

Let cupcakes sit for about 30 minutes for the glaze to set.

Done and DONE.

Easy delicious summery cupcakes for barbecues, potlucks, picnics, get-togethers and or sweet treat for your family.

More Muffin recipes:

Gluten Free Nutella Brownie Muffins

Sweet Potato Bread or Muffins

Whole Wheat Double Chocolate Avocado Muffins

Acorn Squash-Cardamom Muffins

Few tips and tricks on making zucchini cupcake recipe:

Zucchini – Grate unpeeled zucchini using the coarse side of your box grater. Loosely measure 1 and 1/2 cups (DO NOT PACK when measuring).

Eggs- Use large eggs. It does not have to be at room temperature.

Cardamom powder – Freshly ground cardamom powder makes a huge difference in the recipe. To make homemade cardamom powder, grind about 3 tablespoons green cardamoms in a spice grinder or any dry grinder, until finely ground. Measure 1 teaspoon for the lemon zucchini cupcake (leftover can be frozen in a sealed ziplock bag).

Glaze – Glaze can be as thick or thin as you’d like. If it is too thin, then stir in more confectioners sugar to thicken. And, if too thick, then stir in few drops of more lemon juice or water to thin.

Buttermilk –  If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1/2 cup milk and 1 and 1/2 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using and measure 1/2 cup for the recipe.

easy zucchini cupcake

Keeping track of all the cardamom flavored sweet recipes?

Melt In Your Mouth Cardamom Shortbread Cookies

Mango Mug Cake

Cardamom, Raspberry & Mango Clafoutis

Kulfi Ice Cream Cake Recipe

Rasmalai Tres Leches Cake

Mango Kulfi

Mango Lassi Crepes

Kulfi 

Or more sweet recipes

Yield: 12 Cupcakes

Zucchini Cardamom Cupcakes with Lemon Glaze

Zucchini Cardamom Cupcakes with Lemon Glaze

Super Easy Zucchini cupcakes are so moist and are incredibly easy to make. Flavored with ground cardamom and a tangy lemon glaze, these are the perfect summer cupcake.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Dry ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon cardamom powder, refer notes
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients

  • 2 large eggs
  • 3/4 cup + 2 tablespoons sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 and 1/2 cups coarsely grated zucchini, about 1 medium 

Lemon Glaze

  • 1 and 1/2 cups confectioners sugar
  • 1 tablespoon butter, room temperature
  • 3 tablespoon lemon juice, refer notes
  • 1/2 lemon zest

Instructions

Make Cupcakes

  1. Preheat oven to 350 degrees F. Line a 12-cup regular cupcake pan with paper liners and set aside.
  2. In a medium bowl, whisk all dry ingredients together. Set aside.
  3. In another larger bowl, whisk together eggs, sugar, vegetable oil and buttermilk until very smooth. Stir in grated zucchini and then followed by dry ingredients (switch to a rubber spatula or a wooden spoon), until just combined.
  4. Divide batter evenly in the prepared pan, place pan in the middle rack of the oven and bake for about 22-25 minutes, until a toothpick inserted in the middle of a cupcake comes clean.
  5. Place pan on a wire rack to cool completely.

Make lemon glaze

  1. Stir all glaze ingredients together with a whisk, until smooth to make a very thick glaze. (If it is thin, then stir in more confectioners sugar to thicken. And, if too thick, then stir in few drops of more lemon juice or water to thin)

Assemble cupcakes

  1. Using a spoon, spread glaze on each cupcake and set aside for about 30 minutes for glaze to set.

Notes

Zucchini – Grate unpeeled zucchini using the coarse side of your box grater. Loosely measure 1 and 1/2 cups (DO NOT PACK when measuring).

Eggs- Use large eggs. It does not have to be at room temperature.

Cardamom powder – Freshly ground cardamom powder makes a huge difference in the recipe. To make homemade cardamom powder, grind about 3 tablespoons green cardamoms in a spice grinder or any dry grinder, until finely ground. Measure 1 teaspoon for the lemon zucchini cupcake (leftover can be frozen in a sealed ziplock bag).

Glaze – Glaze can be as thick or thin as you’d like. If it is too thin, then stir in more confectioners sugar to thicken. And, if too thick, then stir in few drops of more lemon juice or water to thin.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 167mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 3g

I am not a certified dietician or nutritionist and make no claims to the contrary. Everyone’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their nutrition fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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