Gluten-Free Chocolate Cupcakes with Cream Cheese Icing Recipe
You'll never guess what makes these decadent cupcakes lower in fat--zucchini! Your guests will never know the difference; plus, they are gluten free.
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Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cooling rack
- Spatula
Ingredients
- 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
- 1 cup grated peeled zucchini
- 1/4 cup butter, softened
- 2/3 cup buttermilk
- 1/4 teaspoon baking soda
- 1 tablespoon butter
- 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon fat-free (skim) milk
- 1/4 teaspoon gluten-free vanilla
- Chocolate shavings
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