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 cup vegetable oil
- 3 tsp. McCormick® vanilla extract
- 2 1/4 cups granulated sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup fresh blueberries, you can reserve a few for garnish if so desired
- 1 tsp. salt
- 1/2 cup (113g) butter, room temperature
- 2 cups confectioners sugar
- Juice of one small lemon (about 1 tablespoon)
- 1 tsp. McCormick® vanilla extract
- 1/8 tsp. salt
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 cupcake comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely.
- 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.
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!!