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?”
Yes! Yes, you can. But I do have a few tips on how to make it the perfect cupcake.
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?”
- 3 eggs lightly beaten
- 1 c vegetable oil
- 3 tsp. McCormick® vanilla extract
- 2 1/4 c white sugar
- 2 c finely shredded and drained zucchini
- 3 c all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 c fresh blueberries you can reserve a few for garnish if so desired
- 1 tsp. salt
- 1/2 c butter room temperature
- 2 c confectioners sugar
- Juice of one small lemon about 1 tablespoon
- 1 tsp. McCormick® vanilla extract
- 1/8 tsp. salt
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Preheat oven to 350 degrees F.
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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.
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In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
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Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly in cupcake pan(s).
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Bake 16-18 minutes in the preheated oven, or until a toothpick inserted in the center of cupcake comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely.
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Combine butter, sugar and salt and beat till well combined.
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Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
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Spread buttercream over cooled cupcakes and serve.
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Add blueberries to top as a garnish.
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This recipe will yield about 24 cupcakes.
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Tips for Success:
I decreased the amount 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 in a convection oven. The moment that the center no longer appears “wet” is when they are done.
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!
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!
Just a quick shout out… thanks to all those that have supported me this blog and through social media. It means a great deal to me and I feel humbled and grateful for you. Thank you!
Love how sweet and summery these are! And so pretty too!
I just want to slather that lemon buttercream on everything!
They look so tasty. I never peel zucchini. Never would think it needed to be but, I have heard of people doing that.
I love that cake recipe; thanks for the cupcake conversion! It’s such a fun combination of flavours.
Has anyone tried substituting banana or apple sauce for the oil? I want to try that in an effort to make these a little healthier, but I am wondering what will happen to the texture.
Amanda, I LOVE these cupcakes!!!!
Thank you! I absolutely loved the cake version of this recipe but I am hosting a BBQ this weekend and thought cupcakes would be more convenient. I cannot wait to bake them!
Keep up the GREAT work~
These look amazing! Can’t wait to make them! currently addicted to anything with zucchini, yum!!!
it’s look like yummy…. 🙂
Lemon and blueberry cupcakes are my favorite! I love that you added zucchini, such a great idea!
I would have scrolled right past these, but the lemon frosting intrigued me. They are delicious! I love that you can taste each component of the cupcake and frosting, nothing overpowers and it’s a very light little sweet. This recipe is a keeper!
Were these cupcakes made in a mini cupcake tin or regular-sized cupcake tin? I want to make then mini but I don’t want to over cook them.
Regular size
These cupcakes are amazing (and so is the cake, by the way)! I substituted the lemon buttercream for maple buttercream and they taste like blueberry pancakes–so, so GOOD!
good and tasty I will try these blueberry zucchini muffins
This is amazing! Thank you for sharing your technique! And with such a beautiful tutorial about cupcakes !
Can I substitute part or all of the sugar with something else? They sound good just not a fan of all that sugar. Thank you.
I’m sorry. I meant to type Cool in the pans, not cook.
Your Zucchini lemon cake was delicious, and I’m glad you have a recipe for the cupcakes now. In the recipe, you say to let them cook in the pans for 20 minutes before removing them to cool completely. Are you talking about metal pans or silicon pans?
Metal pans
I love blueberries and lemon together. Adding zucchini just kind of takes it over the top. <3
Way too sweet!!!!
Hey I just tried this recipe and it was amazing! Thank you!
Can you use a bunds cake pan with this recipe?
I made these turned awesome. I changed from blueberries to raspberries. Going to find out shortly. Also cut sugar down to 1 and 3/4cups
How long will these keep? Do you keep them in the fridge or can you keep them at room temperature in a container?