Need inspiration for using courgette (zucchini)? My Gluten Free Courgette Cherry Cupcakes are full of good stuff, deliciously moist, fruity and definitely not over-sweet. Top with sumptuously rich Cherry Cream Cheese Frosting for utter perfection! (Sponge recipe optional dairy free).
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Gluten Free Courgette Cherry Cupcakes – a handful of summer with a little sugar and spice
If you want great bakes, sometimes you have to think outside the box. And my Gluten Free Courgette Cherry Cupcakes do just that. An unlikely pairing perhaps. But the combination of seasonal courgette (zucchini) and sweet, ripe cherries hidden within a moist, cinnamon-spiced sponge, is just divine.
And while these little handfuls of cake temptation are delicious on their own, they are even better topped with a sumptuously rich cream cheese frosting, pinked and flavoured with a hint of summer cherry…. All with a ripe, fresh red cherry planted on the top! Surely, that has to put temptation in your path?
But don’t take my word for any of this… Throw caution to the wind and make a batch. I promise you won’t regret it…
What’s so good about courgette cake (zucchini cake)?
If you have never used courgette (zucchini) in cake batter before, you’re missing a trick. It’s one of the easiest ways to add moisture and hidden nutritional goodness. Its high water content keeps the sponge moist as it bakes, evaporating slowly in the oven. What you are left with is a tender crumb and a dose of healthiness from the veggies left behind.
If you aren’t too sure about baking with courgette, I hope I can reassure you a little… I PROMISE that you won’t be able to taste anything ‘green’. I’ve fed these delicious morsels to kids and grown-ups, and not one of them has suspected anything unusual!
Even better… Whether in Courgette Cherry Cake or another bake, it’s yet another inventive way to use up the glut of courgettes if you grow them. And if you do… you’ll know that once they start to harvest, they come thick and fast. They don’t store well for long periods of time either, so it’s a good job they are versatile.
What gluten free flours are used to make Courgette Cherry Cupcakes?
Although Courgette Cherry Cupcakes are definitely a sweet treat, the flours I have used additionally support a healthier balance between the good and not so good ingredients that go to make cake.
The gluten free flours blended for the sponge batter are a happy mix of starches and protein. The base blend is my Gluten Free Alchemist home-mixed Flour Blend A (although it is fine to use an alternative such as Doves Freee plain white flour). To this, I have added both ground almonds and a little oat flour for nutrition, flavour, texture and structure.
Make absolutely certain if you are Coeliac (Celiac), to use Gluten Free Oats to avoid any risk of gluten cross-contamination. And if unable to tolerate oats, substitute the oat flour for a similar alternative such as buckwheat or sorghum flour.
How do I prepare courgette (zucchini) for my Courgette Cherry Cupcakes?
Preparing the zucchini/courgette to bake into Courgette Cherry Cupcakes couldn’t be easier. All you need is a grater and some elbow power! I grate mine straight into a bowl placed on the kitchen scales and stop grating as soon as I hit the right weight.
While you need to top and tail the courgette to discard the ‘stalky’ bits, you don’t need to peel it… Both skin and internal flesh go into the mix. Equally, there is no need to drain or soak out any of the liquid either… The fact that it is there is important to the texture and moistness of the final cupcakes.
Should I use frozen or fresh cherries for making these Cherry Cupcakes?
That’s entirely up to you. If it’s cherry season in your region of the world, I would always recommend making the most of them (they don’t hang around long). But Cherry Courgette Cupcakes are not precious and can be made with either fresh or frozen cherries. Just remember to defrost the cherries before they go in the cake batter. I usually cut them into small pieces when they are still frozen however and defrost after… It’s just easier that way.
Oh… And use pitted cherries or pit them yourself with a Cherry Pitter before you chop them. That way you get all the juicy fruitiness and don’t break any teeth on the stones.
Can I make Courgette Cherry Cupcakes dairy free?
Yes. My Courgette Cherry Cupcakes can be made dairy free as well as gluten free. All you need to do is sub the butter for a good dairy free alternative. Actually, there is very little butter in these cakes (compared to many bakes), so the flavour and texture is not impacted at all.
How do I make cream cheese frosting that stays smooth and doesn’t split?
My Courgette Cherry Cupcakes are extra special when topped with a silky smooth cherry cream cheese frosting. It is (literally) the icing on the cake.
But… If you have ever made cream cheese frosting, you will know it can be a tricky beast. Made the wrong way, the frosting can split and become grainy. Or worse still, end up as a runny mess. Both disasters are only fit for the bin. So, what is the best way to make sure it is perfect?
Tips for the perfect cream cheese frosting…
- Use FULL FAT cream cheese… Always! The fact that it contains less liquid makes a huge difference in limiting the risk of disaster. Liquid dissolves the icing sugar when mixed, resulting in runny frosting. I always use full fat Philadelphia both for flavour and consistency. (Note: UK cream cheese is different to US cream cheese. UK Phili is softer with a higher liquid content)
- Drain any liquid that is visible in the cream cheese pot when you open it. It’s another way to minimise the liquid content. Thus, if adding something like vanilla, be sure to use paste or powder rather than liquid extract.
- Leave the cream cheese in the fridge until you are literally ready to use it. The firmer it is, the better.
- For the stability of the frosting, it is essential to add a good ratio of HARD (not spreadable) butter. Hard butter has a higher fat content and thus, is less likely to dissolve the icing sugar.
- If the frosting goes runny, there’s little you can do to save it. And no… adding extra icing sugar will not work.
- Mixing ingredients in the right order is important. Always beat the butter first (until smooth). Then add the cream cheese and mix until it is just completely combined. And lastly, add the icing sugar a little at a time, mixing gently until smooth.
- Never over-beat. Over-beating results in the cheese warming and ‘melting’… Which can lead to the sugar dissolving… And that = runny frosting. Your best method is to beat and fold the ingredients by hand with a firm wooden/silicone spoon. More control = less chance of disaster
- Don’t over-sweeten. Cream cheese frosting has a natural deliciousness that comes from the cheese. And too much sugar can increase the risk of it splitting and becoming runny.
Need dairy free cream cheese frosting?
It’s not something I have ever made, so I don’t have my own recipe. However, there is one over at Veggie Desserts, which will hopefully be a good one.
Have you made my Gluten Free Courgette Cherry Cupcakes?
I LOVE this recipe. It’s seriously a keeper. The texture of the sponge is a delight and set alongside the fruitiness of the cherries and the cinnamon spice warmth, the flavour package is complete.
If you make them, I’d love to hear from you. Let me know what you think with a comment, or a social media tag (Find me on Facebook, Instagram, Pinterest or Twitter). I’d also be super-grateful if you give the recipe card a positive rating… I know it sounds silly, but it really does mean that google has more chance of sharing it with other people.
And of course… If you haven’t already found it, head over to our Gluten Free ‘Recipe Book’ Index. It has 400+ photos and lots of categorised pages to help you find what you want (or to offer a little guided inspiration). It’s gluten free temptation at your fingertips.
Happy Baking
Other Gluten Free Courgette (Zucchini) bakes at Gluten Free Alchemist
Courgette Cherry Cupcakes (gluten free)
Key equipment
- cupcake cases
- Two 12 hole cupcake tins
- Oven
- grater
- sharp vegetable knife
Ingredients
- 185 g plain gluten free flour blend I use GFA Blend A – See NOTES
- 80 g ground almonds (almond meal)
- 25 g oat flour Gluten Free Oats (grind at home in a blender if you cannot source the flour)
- ½ tsp xanthan gum
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp fine sea salt
- ¾ tsp ground cinnamon
- 150 g courgette (zucchini) grated
- 130 g fresh or frozen cherries pitted and chopped
- 65 g unsalted butter (or dairy free alternative) softened
- 200 g golden caster sugar
- 1 tsp vanilla extract
- 2 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 4 tbsp pure apple sauce Pureed apple – I use a pouch of apple baby food
Instructions
- Prepare your cupcake cases by placing into cupcake trays.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and thoroughly mix together the flour, almonds, oat, xanthan gum, baking powder, bicarbonate of soda, salt and cinnamon. Set aside. TIP: Weigh into an airtight container and shake vigorously.
- Grate the courgette and pit and chop the cherries and set aside.
- In a large bowl, cream the butter with the sugar and vanilla until light and creamy.
- Add the eggs one at a time and beat thoroughly until you have a light, airy batter.
- Add the apple sauce and beat again, to thoroughly combine.
- Fold the dry flour blend, grated courgette and chopped cherries into the wet batter until completely incorporated, but be careful not to over-mix.
- Spoon into the cake cases (about two-thirds full) and smooth the tops with the back of a spoon.
- Bake for about 15 to 20 minutes until the tops spring back to the touch and a skewer inserted into the centre comes out clean.
- Place on a wire rack to cool.
- Top with cream cheese frosting (separate recipe on blog post) as you prefer.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Cherry Cream Cheese Frosting
Key equipment
- medium mixing bowl
- sieve
- wooden/silicone spoon (or beater attachment)
- spoon
Ingredients
- 125 g unsalted hard butter block butter only
- ½ tsp vanilla paste or powder optional
- 250 g cream cheese (recommend Philadelphia)- Keep in the fridge until ready to use.
- 125 g icing (confectioners) sugar sifted
- 1 to 2 tbsp cherry syrup The syrup from a jar of candied or Maraschino cherries (See NOTES)
Extra Optional Decoration
- fresh cherries
- sprinkles
Instructions
- Soften the butter slightly and beat in a medium bowl until smooth and beginning to pale.
- Add and beat in the vanilla if using.
- Take the cream cheese from the fridge and drain-off any excess liquid.
- Add the cream cheese to the bowl and beat into the butter (with a wooden/firm silicone spoon) until just smooth. Do not over-beat.
- Add the icing sugar about a third at a time and the cherry syrup and gently mix through. Again, use a wooden/firm silicone spoon to avoid over-beating. If you over-beat, the icing may become liquid, so be very careful.
- Place back in the fridge until ready to use.
- When ready to use, if the frosting has become too hard to work, simply leave at room temperature for a short while and fold through.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Courgette Cherry Cupcakes shared with
- Full Plate Thursday #554 with Miz Helen’s Country Cottage
- Cook Blog Share Week 38 2021 with Carrie’s Kitchen
- Create, Bake, Grow and Gather #487 with Shabby Art Boutique
- Sundays on Silverado #60 with The House on Silverado
- What’s for Dinner #333 with The Lazy Gastronome
I just pinned your delicious cupcakes to our features board. We featured your awesome post on Full Plate Thursday, 555 last week and thanks so much for sharing with us. Hope to see you again soon!
Miz Helen
Thank you SO much Helen. That’s fabulous news. Thank you for hosting xx
I love baking with courgette, it makes such nice light cakes. This flavour combination is perfect too!
Thank you Carrie. They were delicious x
Oh yes please, I’m a huge fan of using veggies in cakes as they add a lovely moisture and texture. I love the flavour combination of cinnamon and vanilla in these cakes topped off with a delicious cherry frosting.
Thank you Leslie. These were a big hit and great to know there’s veggies sneaking into the diet too x
What a great way to use zucchini! Thanks for sharing at the What’s for Dinner party! Have a wonderful week.
Thanks Helen. They always go down well here x
Looks great but what could I use instead of the oat flour please?
Hi Rosemary,
You should be able to make a straight sub with either sorghum or buckwheat flour (as the best options).
Best wishes
Kate x
Simply gorgeous and you'd never guess that there was courgette in them. Commenting as BritMums Baking Round-up Editor. 🙂
Thank you. I loved these cupcakes Julie. I am planning on making them again this weekend…. we seem to have courgettes coming out of our ears in the garden! xx
Hidden veg never looked so good! I'd feel very virtuous eating these. Thank you so much for entering Simple and in Season. The round up is now published
You're welcome Sally. I'll catch up on the round up now!
Oh my goodness gracious me – how can cupcakes filled with veggies look so gosh darn amazing! Wow! I am seriously impressed here 🙂 Thank you for sharing with Shop Local!
I know Elizabeth…….. They are quite a deceptive little treat! I have made them since with blueberries and courgette, which were equally delicious!
These sound beautiful. I really want to have a go at a courgette cake and I love the apple sauce in these as well as the cherry combination. I'm also enjoying lots of locally grown fruit at the moment and will have to go and pick some cherries next!
Thank you Corina. You must try courgette cake. They are so good and very healthy by cake standards. You can add all sorts of fruit combinations. I made some with blueberries and courgette last weekend which were equally delicious!
I love this idea and combination, they looks so pretty and healthy too!
Thanks Kat. For cupcakes they are definitely pretty healthy. I managed to get my daughter to eat courgettes (and she did come back for more despite her protests), which is no bad thing!
I must try and use courgette in baking Kate. These do look delicious and that frosting looks to die for!
Thanks Stuart. Definitely use it…. it is a great ingredient and there is no sense of vegetable at all!
I love these! What a fab way of using cherries. I am interested to know that you visited a cherry orchard in Kent. I live in the garden of England too 🙂 Such a beautiful place.
I like the combination of the courgettes with cherries and you have presented these cupcakes really well. I bet they went very quickly in your household!
Thanks Alida. You live in the Garden too? No way! How cool…… you are a neighbour! The cherries down here are amazing at the moment. And combining them with courgettes was a smart move… they are great together. They went very quickly!
I made courgette cupcakes recently and loved them – yours look delish and I love the addition of cherry
Thanks CC. The addition of the cherry was a bit of an experiment, but it works really really well…… I definitely recommend it as a combo!
Stunning, really stunning as well as delicious sounding. I am drooling over these dark red cherry courgette cupcakes. I so agree, home grown tastes so much better, my courgettes are still very small. Thank you for your lovely entry for Vegetable Palette.
You're welcome Shaheen. I think we have been very lucky with the progress of our veg and I love the opportunity to experiment with what we have. Thanks for hosting! Sounds like a great challenge….
Oh these do sound good and they look really cute too. I've only managed a small handful of cherries so far this year, they seem hard to get hold of – British ones anyway. Very envious of all your veg. We're so far behind this year, we've only just planted our courgettes and our beans are just coming up – hey ho!
Thanks Choclette! I was very organised this year and managed to get the seed going well in time…. I guess we have been blessed with the weather too! The cherries round here seem to be in abundance right now, but I am not sure we are letting many of them past the Kent border….. they are too good! I think we were a bit ahead with the harvest though, so there still should be lots to come elsewhere….
The courgettes certainly do count! I saw these pop up on my blog roll and had my fingers crossed that they were heading for the Biscuit Barrel =) they sound so good!
Thanks Laura….. Not sure they'll be in the barrel for long……… there are some very happy tummies round here!