Lemon Blueberry Cupcakes with Zucchini

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?”

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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!

5 from 5 votes

Blueberry Zucchini Cupcakes

Prep Time 20 minutes mins

Cook Time 20 minutes mins

cooling 20 minutes mins

Total Time 40 minutes mins

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?”

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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.

Course: Breakfast

Keyword: Blueberry Zucchini Cupcakes

Servings: 12 servings

Author: Amanda Rettke

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