Courgette Peanut Butter Cupcakes

Courgette Peanut Butter Cupcakes
This simple, delicious Courgette Cupcake recipe takes just 30 minutes to make! Sugar-free and perfect for your weaning baby, they are a real treat. 
 
This recipe is sure to be a hit with the whole family, and it’s a great way to have veggies for dessert!
 
Creamy peanut butter adds great texture and flavour to these healthy cakes.
 

1 medium courgette
2 heaped tbsp. peanut butter
1 egg
4 tbsp. oat flour* or Ready Brek
200g blended raisins**
½ tsp baking powder

*Make your own oat flour by simply adding whole oats to a food processor and blending until flour forms.

**Add the raisins to a small bowl and cover with boiling water. Soak for 5 minutes and transfer to a blender (or use a hand blender). Blitz for 30 seconds until a purée forms. Divide in 2.

Icing

3 tbsp. Greek yoghurt
2 tbsp. peanut butter
100g blended raisins

Preheat the oven to 180 C. Line a cupcake tin with cases, and set aside.

In a large bowl, grate the courgette. Crack in the egg, and mix together with a spatula.

Stir in the peanut butter and half the puréed raisins.

Gently fold the oat flour, and add the baking powder. Leave to set for 5 minutes.

Bake for 20-25 minutes until golden and cooked through. Remove from the tin and allow to cool before icing or storing.

To prepare the icing, place the yoghurt, remaining raisin purée and peanut butter in a small bowl. Whip until combined and smooth. To thicken, add a spoon of oat flour, and set aside.

Once cooled slightly, top the buns with the icing and serve.

Serves
Makes 6 cupcakes

Main ingredients
Dairy, Flour, Eggs, Vegetables, Cereal

Recipe Type
Cakes & Baking, Babyfood, Batch Cooking

Weaning
This recipe is suitable as a finger food from 7 months.

7-9 months: serve sliced with the icing for dipping in a 3oz pot.
9 months+: serve whole with the icing for dipping in a 4oz pot.
 
If you are concerned about feeding your child peanuts, consult a doctor. Other nut butter such as almond or cashew butter can be substituted, too.
 
Storage
These cupcakes are great for freezing. Place any leftovers, or batch make to store in a 24oz Pot from our Large Mixed Set. Simply allow to cool, and freeze with no icing. They will keep for 3 months in the freezer; ensure to label and date the pot so you know when to use them up!
 
For more family-friendly recipes, visit www.mummycooks.co.uk.
 
 

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.