Courgette & Cheese Cupcakes

Sometimes, I believe making a bit of effort to present your own food makes all the difference. Look at these, for instance They are simply cheesy courgette cupcakes, but the decoration, I think, makes them look like something you would find in a top-class bakery. And yet, these are dead easy to make. Spoiler alert: the recipe was inspired by that featured in a past issue of the Yummy Magazine, although I have completely changed all of the quantities and added some stuff, so this is my version – the original recipe did not even feature courgettes in the cupcakes, which I thought was a massive mistake. Mint and courgette (especially together with feta) are a match which simply works. If you’re not a big fan of mint, then try and substitute it with basil, although you will loose the freshness and the bite provided by the mint.

This is a very original idea for canapes to serve before a meal. As you can see from the pictures, I served these alongside some sandwiches and some stuffed cherry tomatoes and, needless to say, they went down a storm. I also like the fact you can make extremely tasty entrees without resorting to the classic (and stodgy) sausage rolls. And let’s not forget these are vegetarian friendly! In the recipe, I used rapeseed oil as I believe that provides an extra golden hue I love, but feel free to use any vegetable oil instead. Don’t even think of using extra virgin here – the heat of the oven would destroy its flavour.


Ingredients (for the cupcakes)

  • 100g plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 50ml rapeseed oil
  • 100ml sour cream
  • 60g Gruyere, grated
  • 125g grated courgettes
  • 50g feta, cut into very small cubes
  • 1 tsp dried mint

Ingredients (for the decoration)

  • 100g full-fat cream cheese
  • 100ml double cream
  • fresh mint leaves
  • 1/2 courgette, boiled until tender


  1. Pre-heat the oven to 180C. Grease a 12-hole muffin tin with some butter, then set aside.
  2. In a bowl, combine all of the ingredients for the cupcakes by try not to overmix (use a spatula or a spoon instead).
  3. Spoon into the muffin tin and fill the holes about 3/4 to the top. Bake for 25 minutes, until golden and springy. Remove from the oven and cool completely.
  4. To decorate the cupcakes, run a small knife around the sides of each hole to remove the cupcakes.
  5. In a bowl, whisk the cream cheese and double cream. You won’t need to do this for a long time as the cheese will make the cream whip faster. Try not to overwhip the mixture, you are looking for a smooth and soft consistency. Transfer to a piping bag fitted with a star nozzle, then pipe a small dollop on each cupcake.
  6. Decorate with half a slice of the boiled courgette and a mint leaf (optional). Enjoy!





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