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 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!
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.
Simply fantastic 🙂 I added some almond extract to the frosting and it added a wonderful layer of flavor. Will make again!
Delicious! I love your site. Muffins were moist and sweet, I did a a tsp if fresh lemon zest. Keep up the great work!!
Can the zucchini blueberry cupcakes be made with less sugar?
I make these as mini cupcakes. I don’t feel so guilty about eating them then. They go a long way at work as well. I have given out this recipe over and over again. These are simply the best!
I make this cake every summer. It’s a moist flavorful cake with a light and fluffy icing! The lemon juice really lightens up the icing. I do add the zest called for in the icing recipe to the cake so I don’t lose the lemon flavor but keep my icing piping bag friendly.
This year I made a blue hydrangea bush!