I shared a recipe for Blueberry Zucchini Cake and it has been popular to say the least! One question that people ask over and over is, “Can I make this into a cupcake?”
Blueberry Zucchini Cupcakes
Yes! Yes, you can. But I do have a few tips on how to make it the perfect cupcake.
I decreased the number of blueberries from the original recipe. With a smaller amount being used, you are able to taste the light, sweet cake. The smaller amount also means that the blueberry compliments the cupcake instead of overwhelming it.
I decreased the amount of buttercream significantly. I highly recommend a small amount of frosting on these cupcakes. The lemon buttercream works amazingly well with the blueberry zucchini cupcake, but if you have a large amount of frosting it tends to overpower the cupcake.
Do not overbake the cupcakes! Mine were done at about 17 minutes at 350°F in a convection oven. The moment that the center no longer appears “wet” is when they are done.
Do I Have to Grate the Zucchini?
I prefer to not peel the zucchini prior to grating as I love to see the green flecks. But this is simply a preference and you can certainly peel yours. Be warned though, people will not be able to tell that the cupcakes contain a healthy vegetable!
Is Frosting Optional?
Yes! These cupcakes also taste delicious without frosting. In fact, you would almost think it’s a muffin with the light crumb and blueberries! But the amount of sugar and oil really does not qualify these as a muffin. Then again, they are probably better for you than a donut!
Blueberry Zucchini Cupcakes
Ingredients
Blueberry Zucchini Cupcakes
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 tsp. vanilla extract
- 2 ¼ cup granulated sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 cup fresh blueberries, you can reserve a few for garnish if so desired
- 1 tsp. salt
Lemon Buttercream
- ½ cup butter room temperature
- 2 cups confectioners sugar
- Juice of one small lemon about 1 tablespoon
- 1 tsp. vanilla extract
- ⅛ tsp. salt
Instructions
- Preheat oven to 350°F.
- Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
- In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly in cupcake pan(s).
- Bake 16-18 minutes in the preheated oven, or until a toothpick inserted in the center of the cupcake comes out with crumbs but no wet batter. (Don't overbake these!) Cool 20 minutes in pans, then turn out onto a wire rack to cool completely.
Lemon Buttercream
- Combine butter, sugar and salt and beat till well combined.
- Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
- Spread buttercream over cooled cupcakes and serve.
- Add blueberries to top as a garnish.
- This recipe will yield about 24 cupcakes.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
what if I don’t baking soda?
I LOVE these cupcakes! I’ve been making them every summer since I found the recipe. I was wondering if the batter could be made the night before baking them to save time the day of?
These were the bomb! The lemon buttercream was the perfect compliment to the light yet moist cake! This recipe will most definitely be repeated!!! I took these to the ER where my daughter is a nurse and the staff was in heaven!