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Zucchini Cardamom Cupcakes with Lemon Glaze

These Zucchini cupcakes are moist, easy to make, flavored with ground cardamom and topped off with a tangy lemon glaze.

If you love cooking with this summer squash, then check out this Air fryer Zucchini Parmesan.

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lemon zucchini cupcake

Zucchini Cupcakes

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. We love using the summer squash in recipes like Zucchini Lemon Muffins or Air Fryer Zucchini.

This recipe is a spin on our zucchini cupcakes with lime cream cheese frosting, but without the cream cheese.

Although technically a fruit, it is often 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.

What Makes Them Moist and Tender?

  1. Zucchini – It 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 pancakes or waffles. The acidic ingredient in buttermilk helps tenderize the gluten, giving them a softer texture.

How do you shred zucchini?

I like to use the coarse side of the shredder when shredding. It contributes to some texture and the specs of green skin makes a prettier cake.

How to make 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).

HOW TO MAKE 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

PRO TIPS FOR SUCCESS

  • Zucchini – Grate unpeeled squash 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.
  • 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.
  • Let them completely cool before frosting – This is one of the common mistakes. Warmer cake tends to melt the icing and makes them sticky. So, make sure that they have completely cooled (at least couple of hours) before decorating.
  • Don’t over-mix – Avoid over-mixing for a light and airy baked goodie.
  • Spin the pan halfway through baking – This will make sure all the cupcakes have an even rise.
zucchini cupcake

HOW TO MAKE?

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

  1. Prep pan – Line a 12-cup muffin pan with paper liners.
  2. Whisk dry – Whisk all purpose flour, cardamom powder, baking powder, baking soda and salt together in a medium bowl.
  3. Mix wet ingredients – In another larger bowl, whisk eggs, sugar, buttermilk and vegetable oil together. Add grated zucchini and stir to combine, followed flour mixture.
  4. Bake – Evenly divide prepared batter into muffin pan. Bake at 350° F for about 24 minutes and cool completely.
  5. Make lemon glaze – Whisk together confectioners sugar, butter, lemon jest and juice, to form a very thick glaze.
  6. Frost – Spread glaze on top of the cupcakes and garnish with lemon zest, if desired. Let them sit for about 30 minutes for the glaze to set.

How long do they last?

Glazed cakes will last for up to 3 days in a covered air tight container, at room temperature. If you wish to store them longer, then we recommend freezing.

HOW TO FREEZE?

Place cooled cakes (without glaze) in a gallon size ziplock bag and freeze for up to 2 months. Leave them on the kitchen counter for a few hours, until completely thawed. Glaze and serve.

More Lemon recipes to try-

easy zucchini cupcake

More Cardamom flavored Desserts to try:

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Zucchini Cardamom Cupcakes with Lemon Glaze

Zucchini Cardamom Cupcakes with Lemon Glaze

Yield: 12 Cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

These Zucchini cupcakes are moist, easy to make, flavored with ground cardamom and topped off with a tangy lemon glaze.

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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Kelly @ Kelly Lynns Sweets and Treats

Thursday 18th of June 2020

I just happen to have some zucchini in my pantry! I will have to make these. Love the addition of the lemon flavor!

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