Bear Shaped Zucchini Cupcakes

My daughter is the “snack helper” for the first time in her preschool class. They are currently learning about hibernation. Being the “snack helper”, I wanted to create something themed to what they are learning. This is how I came up with the idea for Bear Shaped Zucchini Cupcakes. There delicious and cute. Plus, we get to sneak in some of those veggies without them even knowing it. Bonus!

Having nut allergies at my daughter’s school, I made sure that this zucchini cupcakes recipe does not contain any nut allergens. I doubled checked with my friend Sarah over at NeverFreeFarm.com, who is a nut allergy mama.

I will also be sharing today the zucchini cupcakes cream cheese frosting recipe. This is so simple to make and tastes amazing compared to store bought frosting. I noticed that many of the frosting in stores contain soybean. I know some kiddos with nut allergies do tend to pop a soybean allergy too.

Now onto these easy zucchini cupcakes that are perfect for a home or classroom snack. They are awesome teddy bear party goodies too. Have left over zucchini? Try my Sweet and Savory Zucchini Casserole next!

Bear Shaped Zucchini Cupcakes

Ingredients:

Bear Shaped Zucchini Cupcakes (makes 12)

• 1 fresh zucchini coarsely grated (makes about 1 1/2 cups)
• 2 cups flour
• 1 cup packed brown sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 2 large eggs lightly beaten
• 1/2 tsp vanilla extract

Cream Cheese Frosting and Embellishments 

• 4 oz softened unsalted butter
• 4 oz softened cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract
• red, yellow and blue food coloring to turn frosting a orange/brown color
• 1 1/2 bananas
• apple juice
• raisins

Recipe:

Bear Shaped Zucchini Cupcakes

1. Preheat oven 350° and line muffin pan with liners.
2. In a mixer, mix together flour, brown sugar, baking powder, cinnamon and salt.
3. In a separate bowl, mix zucchini, vegetable oil, eggs and vanilla extract.
4. Add wet mixture to the dry mixture and lightly mix. Do not over mix.
5. Divide the mix evenly among the cupcake liners.
6. Bake for about 30 minutes, or until you can put a toothpick through the center that comes out clean.
7. Remove cupcakes and flip them over onto a cooling rack for 10 minutes.
8. Once they have cooled some turn them face side up to finish cooling. During this time, make the cream cheese frosting.

Cream Cheese Frosting

1. In a mixer, mix together the butter and cream cheese until smooth.
2. Add the powdered sugar and vanilla extract and mix on low until well creamed.
3. Add approximately 3 drops of red food coloring and 10 drops of yellow. Use 1 drop of blue for a darker orange/brown coloring.
4. Set aside.

Browne (HL288S) 7-3/8″ Deluxe SpreaderBringing It Together

1. Once your cupcakes are cooled, smooth over the cream cheese frosting to each.
2. Slice the bananas into circular shapes.
3. Using a small amount of apple juice in a bowl, brush over a bit to cover the banana and to keep it from browning.
4. Using a small knife, cut the circular banana shapes in half to create ears. You will need 24 halves for all of the cupcakes.
5. Add those to the top of the cupcakes to create the ears.
6. For the muzzle and nose, cut just a bit off of the bottom of one of the circular banana shapes to put onto the cupcake for the mussel.
7. Add a little bit of cream cheese frosting to a raisin and secure it onto the muzzle.
8. Add two raisins for the eyes in the center.
9. All done and enjoy!

 

 

 

TIP: Use apple juice to brush over the bananas to help keep them from browning.