Low-Carb Chocolate Zucchini Cupcakes with Mascarpone Frosting

These amazingly fluffy, rich, and creamy cupcakes feature a secret healthy ingredient: zucchini! They are the perfect pairing for your morning coffee, a delightful dessert to serve with fresh fruit, or a wholesome everyday treat for your children.

Best of all, this recipe is completely low-carb, sugar-free, and gluten-free—making it a guilt-free indulgence that is incredibly easy to whip up.

Ingredients

For the Cupcakes

6 Tbsp butter, softened or melted
¼ cup almond or coconut milk
¼ cup shredded zucchini
1 cup almond flour
3 Tbsp coconut flour
¼ cup granulated sugar substitute (erythritol, monk fruit, etc.)
2 large eggs
1 tsp vanilla extract
3 Tbsp premium unsweetened cocoa powder
¼ tsp xanthan gum
2 tsp baking powder
A pinch of salt

For the Frosting

½ cup mascarpone cheese, softened (cream cheese works as a great alternative)
3–4 Tbsp powdered sugar substitute
¼ tsp vanilla extract
1 Tbsp premium unsweetened cocoa powder
3 Tbsp heavy cream, whipped

Instructions

Baking the Cupcakes

Preheat your oven: Set your oven to 350°F (175°C).
Blend the wet ingredients: In a blender or food processor, combine the butter, eggs, vanilla extract, almond milk, and shredded zucchini. Blend for 20–30 seconds until the mixture is completely smooth and the zucchini is pureed.
Mix the dry ingredients: In a separate bowl, whisk together the almond flour, coconut flour, sugar substitute, cocoa powder, salt, baking powder, and xanthan gum.
Combine wet and dry: Pour the wet zucchini mixture into the dry ingredients. Stir well until everything is nicely incorporated into a smooth batter.
Fill the tins: Spoon the batter evenly into your cupcake tins. Tip: If you use silicone cupcake molds, you won't even need to use paper liners!
Bake: Bake at 350°F for 25 minutes. Remove from the oven and allow the cupcakes to cool completely before frosting.

Preparing the Frosting

Mix the base: In a mixing bowl, combine the softened mascarpone (or cream cheese) with the sugar substitute, vanilla extract, and cocoa powder. Mix until smooth.
Fold in the cream: Gently fold the whipped heavy cream into the mascarpone mixture until light and fluffy.
Decorate: Spread or pipe the frosting onto your completely cooled cupcakes.
Serve: You can chill the cupcakes in the fridge, but they are best enjoyed at room temperature. They are especially delicious served with fresh strawberries!

Step-by-Step Preparation Photos

Mix together the ingredients:

Spoon the batter into cupcake tins:

Mix the frosting and decorate:

Please share your comments or any questions you might have! We'd love to hear how your healthy cupcakes turned out.