I’m so sneaky, y’all, and my Skinny Cinnamon Zucchini Cupcakes are proof of this. My husband had no idea. I greet him after work. “Hey babe! Hungry? Yeah, I made these Skinny Cinnamon Zucchini Cupcakes. They’re like, totally, you know, fatty, but whatever! Want one? . . . or five?”
He smiles. “Give me all the calories in the world. Grunt. Grunt. I am man! Feeeeeed meeeee!”
“Here you go, hun! Eat up.”
So he eats one, then another, then another, and he thinks he’s being like, such a guy. But little does he know, he’s eating cupcakes with zucchini in them. Zucchini’s great because it tastes like that water you get at a spa. There isn’t too much flavor. It pretty much absorbs the flavor of it’s peers, kinda like Lindsay Lohan in Mean Girls. She becomes the queen bee, y’all. I guess that’s what makes zucchini so great. It can sneak into any club. Here are some of my favorite baking items to use when making my Skinny Cinnamon Zucchini Cupcakes:
Marble Rolling Pin I Bronze Measuring Cup Set I Old Dutch Copper Serving Tray I Beehive Cupcake Tin I Bronze Baker I Non-Stick Bakeware from Wayfair I Pastry Blender
Favorites? Marble Roller, duh. & Obviously I am losing it over that Beehive Cupcake Tin because, um, it’s the coolest. Also, give me that Pastry Blender. It comes in handy.
So yes, if you bite into one, you can totally see little bits of zucchini, but otherwise . . . total secret. So don’t tell anyone about the veggies you put in your cupcakes. Unless they’re like, allergic.
Secretly-Zucchini Cinnamon Crunch Cupcakes with Cream Cheese Protein Fluff
- 5 tablespoons liquid eggbeaters or egg-whites (42 calories)
- 1/4 cup fat-free ricotta cheese (45 calories)
- 1/4 cup I Can’t Believe It’s Not Butter, “Lite” (160 calories)
- 2 tablespoons Truvia
- 3 tablespoons Truvia Baking Blend, Brown Sugar (75 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 1 cup white whole wheat flour (400 calories)
- 1/4 cup + 2 tablespoons all-purpose flour (150 calories)
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda (2 calories)
- 3/4 teaspoon ground cinnamon (4 calories)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (3 calories)
- 1 cup shredded zucchini (about 20 calories)
- Protein Fluff Icing:
- 1/4 cup fat-free cream cheese (60 calories)
- 2 tablespoons marshmallow fluff (40 calories)
- 3/4 cup vanilla protein powder (300 calories, depending)
- 3 tablespoons unsweetened almond milk (5 calories)
- Optional: crushed graham cracker for topping.
- Preheat oven to 350F.
- Shred zucchini, about 1 1/2 large, to equal 1 cup.
- Combine Truvia, Truvia Baking Blend, flours, baking powder, baking soda, ground cinnamon, salt, nutmeg and zucchini using a hand-mixer.
- Add eggbeaters, ricotta cheese, butter and vanilla extract. Mix until combined.
- Grease eight cupcake tins or cupcake holders.
- Divide batter evenly among cupcake tins.
- Bake for 17 – 21 minutes, or until baked through. You’ll notice the cupcakes are slightly brown and bouncy to the touch.
- While cupcakes are baking, combine all ingredients for protein fluff and beat on medium speed until combined, light and fluffy.
- Allow cupcakes to cool for 15 – 20 minutes