Go Back
Blueberry Zucchini Cupcakes with Lemon Buttercream!

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?”

Course Breakfast
Cuisine American
Keyword Blueberry Zucchini Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
cooling 20 minutes
Total Time 40 minutes
Servings 12 servings
Author Amanda Rettke


Blueberry Zucchini Cupcakes

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 tsp. McCormick® 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. McCormick® vanilla extract
  • 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.