Blueberry Zucchini Cupcakes
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?”
Servings: 12 servings
Ingredients
Blueberry Zucchini Cupcakes
- 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
Lemon Buttercream
- 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
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 cupcake comes out clean. Cool 20 minutes in pans, then turn out onto 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.