These deliciously more-ish rainbow vegetable savory cupcakes are a treat for the eyes and mouth. As perfect individual portion sizes, they are perfect for events, a quick & healthy snack, and for taking on the go.
I’m not sure about everyone else, but I definitely think that cupcakes should be a staple food in everyone’s diet. By adding some rainbow veg and a healthy “frosting”, these quick and easy-to-make rainbow mixed vegetable savory cupcakes are definitely working their way higher up my rankings as a ‘major food group’.
And before anyone argues that these are muffins and not cupcakes – it is my official belief that as soon as they have a frosting then it’s a cupcake, and these have quite a funky surprise “frosting”.
What’s perfect about these rainbow savory cupcakes is that they are the perfect individual portion size so great for events, children’s snacks, and taking on the go for those with a busy lifestyle. Plus there are only a few, very simple, steps to get these savory cupcakes ready to serve, making them the perfect quick and easy snack choice.
Also, feel free to swap out any of the veggies with your own favorite picks. Just be careful as very moist veggies will affect the bake of these savory cupcakes. Stick to fairly dry veggies to maintain the perfect texture and bake quality. I used a spiralizer to speed up the prep time but if you don’t have one on hand then you can use a cheese grater instead to grate the veggies.
I was going to keep it a secret until you read the recipe but I can’t wait. These cheesy rainbow savory cupcakes are perfected with an avocado “frosting”. Don’t worry we’re not adding any sugar to the recipe. Simply blend your avocados till they are the perfect smooth consistency then pipe onto the cupcakes and you have a perfect, creamy, quick, and easy savory frosting.
And if you’re not serving immediately then make sure to add some lemon to the avocado to stop them browning.
Plus, If you’re wanting an even more decadent serving option then I suggest cutting these rainbow savoury cupcakes in half and serving with some garlic butter. The results are out of this world!
Or, if you’re not fully sold on the savory cupcakes and/or want to also make some deliciously sweet versions then check out my Floral Cupcake recipe.
If you give these savory cupcakes a go then let me know what you thought in the comments below!
What’s Needed
The Base Ingredients
- Flour
- Baking powder
- Milk
- Cheese – I used mozzarella.
- Dried herbs – I mixed rosemary, oregano and lavender.
- Salt & pepper, to taste.
- Eggs
The Vegetables
- Green zucchini/courgette
- Bell pepper
- Orange and purple carrots
- Broccoli
- Corn
- Purple cauliflower – shredded
The Frosting
- Large avocado
- Lime juice
- Red pepper, to sprinkle
The Detailed Steps
The first thing you’ll need to do for these quick and easy savory cupcakes is to prepare the veg. Begin by chopping the corn off of the ear of corn and roughly chopping the purple cauliflower.
Using a spiralizer, spiralize all the remaining veg on the large spiral setting (or grate with a cheese grater) then set all vegetables aside.
At this point, pre-heat your oven to around 325ºF/170ºC (fan-assisted).
In a large bowl, add the dry ingredients. Then, make a well in the center of the bowl and pour in the milk then add the eggs and whisk till a smooth batter has formed.
Add in your cheese of choice and the vegetables then mix till thoroughly combined.
You may not need all the veggies prepared depending on the exact size of each veggie used so play it by eye. (Any remaining beg can be used for a super simple stir-fry later on or to add to your next meal).
Lightly grease a 12 cup, cupcake tin and then divide the mixture evenly.
Bake in the oven for between 25-30 minutes. Use a toothpick or sharp knife to check and make sure the batter is completely cooked through before removing it from the oven.
To prepare the avocado frosting, simply place the flesh of one extra-large avocado into a blender with some lime juice and blend till silky smooth.
Once the savory cupcakes have cooled, place your avocado mix into a piping bag and pipe onto the cupcakes. Top with some crushed pink peppercorns ( optional) and enjoy!
Other Delicious Recipes
- Easy Lemon Cupcakes with Buttercream
- Floral cupcakes
- Sundried Tomato Savoury Muffins & Rainbow Hummus Frosting
- White Chocolate Peppermint Bark
- Rice Pudding
- Fresh Watermelon Granita (Watermelon Shaved Ice)
If you try this recipe for Savory Cupcakes, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
Rainbow Mixed Vegetable Savory Cupcakes
Ingredients
The Base Ingedients:
- 1.5 cups white flour
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 Cup mozzarella cheese or your favourite cheese
- 1 tablespoon dried herbs I mixed rosemary, oregano and lavender
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs
The Vegetables:
- 1 courgette
- 1 bell pepper
- 1 carrot
- 1 carrot purple or orange
- 1/2 cup broccoli
- 1/2 cup corn
- 1/2 cup cauliflower optional
Frosting:
- 1 avocado
- lime juice
- cracked red peppercorns to sprinkle (optional)
Instructions
- The first thing you’ll need to do for these quick and easy savoury cupcakes is to prepare the veg. Begin by chopping the corn off of the ear of corn and roughly chopping the purple cauliflower.
- Using a spiralizer, spiralize all the remaining veg on the large spiral setting ( Or grate with a cheese grater) then set all vegetables aside.
- At this point, pre-heat your oven to around 325ºF/170ºC (fan assisted)
- In a large bowl, add the dry ingredients. Then, make a well in the center of the bowl and pour in the milk then add the eggs and whisk till a smooth batter has formed.
- Add in your cheese of choice and the vegetables then mix till thoroughly combined. You may not need all the veggies prepared depending on the exact size of each veggie used so play it by eye. ( any remaining beg can be used for a super simple stir-fry later on or to add to your next meal).
- Lightly grease a 12 cup, cupcake tin and then divide the mixture evenly.
- Bake in the oven for between 25-30 minutes. Use a toothpick or sharp knife to check and make sure the batter is completely cooked through before removing from the oven.
- To prepare the avocado frosting, simply place the flesh of one extra large avocado into a blender with some lime juice and blend till silky smooth.
- Once the savoury cupcakes have cooled, place your avocado mix into a piping bag and pipe onto the cupcakes. Top with some crushed pink peppercorns ( optional) and enjoy!
Sophie
I love these and make them all the time! My family love them as well
Support @ Alphafoodie
So happy to hear, Sophie! 🙂
Mae
Can you substitute the milk for a non dairy milk such as almond milk? Thanks
Support @ Alphafoodie
Hi Mae,
Yes, you can. Let me know if you tried it. 🙂
Therese
When do you put in the flour and dry ingredients? I guess before the milk and eggs?
Support @ Alphafoodie
Hi Therese,
Thank you for your comment. I will update the post to make it clear.
You are right though – you first add the dry ingredients, then pour in the milk and add the eggs. I hope you enjoy this recipe.
Fi
Whilst we’re on lockdown, I’ll be looking on your site daily for inspirational meals for my family. Thank you
AlphaFoodie
It’s a scary time for all so I hope you and your family stay safe – and get to eat lots of delicious meals. Never a better time to get in the kitchen with some therapeutic cooking/baking <3