Lemon Blueberry Cupcakes with Zucchini

filed under: Cupcakes on July 23, 2015

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 with Lemon Buttercream!

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.

Blueberry Zucchini Cupcakes with Lemon Buttercream!

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.
Blueberry Zucchini Cupcakes with Lemon Buttercream!

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!

5 from 2 votes
Blueberry Zucchini Cupcakes with Lemon Buttercream!
Blueberry Zucchini Cupcakes
Prep Time
20 mins
Cook Time
20 mins
20 mins
Total Time
40 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?”

Course: Breakfast
Cuisine: American
Keyword: Blueberry Zucchini Cupcakes
Servings: 12 servings
Author: Amanda Rettke
Blueberry Zucchini Cupcakes
  • 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
Lemon Buttercream
  • 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
  1. Preheat oven to 350 degrees F.
  2. 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.

  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly in cupcake pan(s).

  5. 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.

Lemon Buttercream
  1. Combine butter, sugar and salt and beat till well combined.
  2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  3. Spread buttercream over cooled cupcakes and serve.
  4. Add blueberries to top as a garnish.
  5. This recipe will yield about 24 cupcakes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Allie | Baking A Moment says:

    Love how sweet and summery these are! And so pretty too!

  • Amy @Very Culinary says:

    I just want to slather that lemon buttercream on everything!

  • Charlotte Moore says:

    They look so tasty. I never peel zucchini. Never would think it needed to be but, I have heard of people doing that.

  • Lisa | Mummy Made.It says:

    I love that cake recipe; thanks for the cupcake conversion! It’s such a fun combination of flavours.

  • fox says:

    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.

  • Alice @ Hip Foodie Mom says:

    Amanda, I LOVE these cupcakes!!!!

  • Jessica says:

    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~

  • Ana | Espresso My Kitchen says:

    These look amazing! Can’t wait to make them! currently addicted to anything with zucchini, yum!!!

  • aashima says:

    it’s look like yummy…. 🙂

  • Kelly says:

    Lemon and blueberry cupcakes are my favorite! I love that you added zucchini, such a great idea!

  • Shannon says:

    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!

  • Christina says:

    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.

    • Amanda says:

      Regular size

  • Schelly says:

    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!

  • linda jolly says:

    good and tasty I will try these blueberry zucchini muffins

  • kranthi says:

    This is amazing! Thank you for sharing your technique! And with such a beautiful tutorial about cupcakes !

  • Carmela says:

    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.

    • Terri says:

      I’m sorry. I meant to type Cool in the pans, not cook.

  • Terri says:

    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?

    • Amanda says:

      Metal pans

  • Marye Audet-White says:

    I love blueberries and lemon together. Adding zucchini just kind of takes it over the top. <3

  • Mieshel says:

    Way too sweet!!!!

  • Customised Cakes in Hyderabad says:

    Hey I just tried this recipe and it was amazing! Thank you!

  • Dixie says:

    Can you use a bunds cake pan with this recipe?

  • Anita says:

    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

  • Caroline says:

    How long will these keep? Do you keep them in the fridge or can you keep them at room temperature in a container?

  • Don't Pass on Dessert!