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.

Blueberry Zucchini Cupcakes with Lemon Buttercream!

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!

Blueberry Zucchini Cupcakes with Lemon Buttercream!
5 from 4 votes

Blueberry Zucchini Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
cooling 20 minutes
Total Time 40 minutes
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

  • 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
  • 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 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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

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

  3. Simply fantastic 🙂 I added some almond extract to the frosting and it added a wonderful layer of flavor. Will make again!

  4. Delicious! I love your site. Muffins were moist and sweet, I did a a tsp if fresh lemon zest. Keep up the great work!!

  5. 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!

  6. 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!

  7. Recipe is a delicious and I will be trying it because I love blueberries and cream cheese together with puff pastry

  8. I made your recipe and the cupcakes came out dry. I followed your instructions to a tee. What would happen if I put the zucchini in without squeezing some juice out?

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