Raw Zucchini Spice Cupcakes with Apple Butter Filling and Maple Frosting

 
When zucchinis come into season they really come.  I know plenty of people who grow them and soon have so many they do not know what to do with them.  This is never a problem for me however, I love them and use them in everything from raw noodles, to chips to dessert. 
 
 
I have made zucchini cakes, bars and breads, but this weekend I decided to make cupcakes.  They would not be just regular zucchini cupcakes however...they would be raw delicious cupcakes filled with apple butter and topped off with fluffy sweet maple frosting. 
 

 
I just could not resist filling them, and I thought the apple butter would be perfect with the spiced cake.  They turned out beautifully, definitely one of the most interesting things I have ever made with zucchini!
 
 
The aroma of them alone before indulging was like therapy...calming and beautiful.  Biting into one was like a bit of heaven.  spiced cake, sweet, tart silky apple butter, and creamy dreamy maple frosting.  Another reason why I love zucchini, it makes wonderful desserts!

Raw Zucchini Spice Cupcakes with Apple Butter Filling and Maple Frosting
Makes 6

Cake:
2 1/2 cups raw sprouted quinoa flour
2/3 cup ground flaxseed

3 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
2 inch chunk fresh ginger
1 Tbsp cinnamon
2 tsp cardamom
1/2 tsp nutmeg
2  tsp pure vanilla extract
1 tsp maple extract
3 cups chopped zucchini
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar or your choice of liquid sweetener
 
Frosting:
2 cups young coconut meat

1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 tsp maple extract
2 Tbsp
coconut butter
1/4 cup raw coconut oil, warmed to liquid


Apple Butter Filling:
3/4 cup dried apples, soaked until soft and drained well
1 fresh apple
2 medjool dates
2 Tbsp raw coconut nectar or your choice of liquid sweetener
1 Tbsp pure vanilla extract
2 tsp cinnamon
1/4 tsp nutmeg
a pinch of sea salt
1 Tbsp coconut butter

Combine quinoa flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, spices, vanilla, maple extract, zucchini and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 8 standard sized foil muffin tins (mounded as they will not rise) and place on a dehydrator sheet.  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator.  Cut a divet into the center of each, and remove (a great snack) Set cupcakes aside.
Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
To make the filling, combine all ingredients in the food processor and puree until smooth.  Spoon into the centers of the cupcakes.  Once the frosting is ready, place in a pastry bag and pipe over the filling on the cupcakes (or spread it).  Store cupcakes in the fridge.
 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

12 Comments
  1. September 9, 2013 at 17:59
    Reply

    They look absolutely delicious!

    • September 10, 2013 at 11:30
      Reply

      Thank you :)!

    • September 10, 2013 at 11:31
      Reply

      You can sub 2 cups soaked cashews.

  2. September 10, 2013 at 11:45
    Reply

    Why not store coconut flour?? Do you make your own or buy it somewhere else?? I get mine on line. Thank you

    • September 10, 2013 at 19:44
      Reply

      Because it is too dry and does not taste as good making for a mediocre cupcake. It is easy to make your own, click on coconut flour on the ingredients list and it will bring you to my helpful tips page which tells you how to make it. It only takes about 15-30 seconds and is worth it.

  3. September 11, 2013 at 04:03
    Reply

    OMG... can I have a piece??? I wish you were my neighbor or I was your neighbor. I should really consider moving near you then I can taste all your heavenly mouth-watering foods!! ;) Again, you're amazing! Please don't stop being amazing. xoxo<br /><br />Have a wonderful week!

    • September 11, 2013 at 23:08
      Reply

      Thanks Miliany :)! If you were my neighbor, I would give you food all the time to try :)! You have a wonderful week as well!

  4. September 11, 2013 at 19:35
    Reply

    Girllll how do you even come up with all of these recipes?? They are so creative, so beautiful, and just so fresh and new!! I love it! You are such a huge inspiration :) I'm actually looking through your website for inspiration for my wedding cake! I want to make a raw one for the cutting but I want it to be special :) Any recommendations??

    • September 11, 2013 at 23:09
      Reply

      I make what I am hungry for ;). I would recommend looking at the raw red velvet cake. I am going to make my own wedding cake someday when I get married too :)!

  5. September 23, 2013 at 16:49
    Reply

    I finished up making these this morning. I didn't have zucchini so I used pumpkin instead, and just now I read about the use of "pumpkin" in your new cheesecake bars and now I know why the cupcakes aren't very sweet lol! They are still very good though, especially with the frosting (to die for) and filling. It's a learning process! I love making your recipes, Amy, you're a genius!! :)

    • September 23, 2013 at 18:02
      Reply

      That sounds delicious with pumpkin! I am happy you are learning from me, means my sharing is doing some good ;). Thank you so much :)!

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