What may seem like a strange combination of ingredients results in these delicious, rich, moist, and delightful Blueberry Lemon Zucchini Cupcakes. These are a must-make summertime dessert recipe especially when blueberries and zucchini are in season.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Blueberry Lemon Zucchini Cupcakes

This past Christmas my Aunt Maybe (who is famous around these parts for her Apple Strudel recipe that I shared last fall) brought these delicious Blueberry Lemon Zucchini Cupcakes to our Christmas Eve festivities this past year. To be honest, I’m not the biggest fan of zucchini in baked goods, so I sort of turned my nose up at them. However, my sweet tooth gave in and I couldn’t resist giving one a try.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

They were amazing! The flavor combination is wonderful and the zucchini is barely noticeable. These cupcakes were a win in my book and a recipe I definitely wanted to try so I could share it with all of you.

While these were delightful at Christmastime, I think they make an even better summer dessert especially given that blueberries and zucchini are in season at this time of year. There’s nothing better than using fruits and veggies directly from the garden.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

I just made these last week to take to my family reunion. The general consensus was that these were rich but wonderfully delicious. I went home with an empty container so that speaks for itself.

You’re definitely going to want to give these Blueberry Lemon Zucchini Cupcakes a try. Let me walk you through the recipe.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

How to Make Blueberry Lemon Zucchini Cupcakes:

Begin by preheating your oven to 350 degrees F. This recipe makes 24 cupcakes so prepare two cupcake pans with paper liners. Set aside.

Grate the zucchini and then place it into a clean dishtowel or paper towels. Squeeze until most of the excess water is removed. The zucchini should still be slightly wet. Set aside.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Using a stand mixer or hand mixer, beat together the eggs, sugar, vegetable oil, and vanilla extract. Then fold in the shredded zucchini. Set aside. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

Slowly stir the dry ingredients into the wet. Mix until almost combined and then add in the blueberries and lemon zest. Gently fold in until everything is evenly distributed.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Divide the batter evenly amongst the prepared cupcake pans. Each cupcake liner will be about 3/4ths of the way full.

Bake for 20-22 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool completely before adding the frosting.

While the cupcakes cool, prepare the frosting.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth.

Add in the lemon juice, lemon zest, and vanilla. Mix to combine.

Add the confectioners’ sugar slowly, about one cup at a time, and mix until smooth.

Use a piping bag or spatula to add the frosting to the cooled cupcakes. Garnish with fresh blueberries.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

If not served immediately, these cupcakes should be stored in the refrigerator. Remove from the refrigerator about 1 hour before serving.

And there you have it, delicious homemade cupcakes perfect for summer!

LOOKING FOR MORE Cupcakes? TRY THESE:

 

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

Oh, and here is a quick styling tip: If you are displaying these cupcakes (or any cupcakes), I recommend placing them in another cupcake liner before serving them as I did here. Oftentimes, the cupcake liner used for baking may look greasy or stained, so I just set the entire cupcake into a fresh liner to keep it looking its best.

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you just looking to stock your own kitchen, these are the kitchen tolls I recommend for this recipe:

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

Blueberry Lemon Zucchini Cupcakes #blueberry #lemon #zucchini #summer #cupcakes #dessert #recipe

And that’s a wrap on these Blueberry Lemon Zucchini Cupcakes. I hope you enjoy them as much as I do.

Happy Baking!

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Blueberry Lemon Zucchini Cupcakes Recipe:

Blueberry Lemon Zucchini Cupcakes


Course: Dessert
Cuisine: American
Keyword: blueberry, cake, cupcakes, lemon, zucchini
Servings: 24 cupcakes
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
What may seem like a strange combination of ingredients results in these delicious, rich, moist, and delightful Blueberry Lemon Zucchini Cupcakes. These are a must-make summertime dessert recipe especially when blueberries and zucchini are in season.

Ingredients

Cake Batter:
Lemon Cream Cheese Frosting:

Instructions

  • Begin by preheating your oven to 350 degrees F. This recipe makes 24 cupcakes so prepare two cupcake pans with paper liners. Set aside.
  • Grate the zucchini and then place it into a clean dishtowel or paper towels. Squeeze until most of the excess water is removed. The zucchini should still be slightly wet. Set aside.
  • Using a stand mixer or hand mixer, beat together the eggs, sugar, vegetable oil, and vanilla extract. Then fold in the shredded zucchini. Set aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  • Slowly stir the dry ingredients into the wet. Mix until almost combined and then add in the blueberries and lemon zest. Gently fold in until everything is evenly distributed.
  • Divide the batter evenly amongst the prepared cupcake pans. The paper liners will be about 3/4ths of the way full.
  • Bake for 20-22 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool completely before adding the frosting.
  • While the cupcakes cool, prepare the frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth.
  • Add in the lemon juice, lemon zest, and vanilla. Mix to combine.
  • Add the confectioners' sugar slowly, about one cup at a time, and mix until smooth.
  • Use a piping bag or spatula to add the frosting to the cooled cupcakes. Garnish with fresh blueberries.

Notes

If not served immediately, these cupcakes should be stored in the refrigerator. Remove from the refrigerator about 1 hour before serving.
I also wanted to give a shout-out to Amanda from iambaker.net. While I got this recipe from my aunt, it looks like it's very familiar to a recipe she has on her website. I'm not certain of the original source of the recipe, but I want to give credit where credit may be due.

Nutrition Facts

Calories: 398kcalCarbohydrates: 52gProtein: 3gFat: 21gSaturated Fat: 14gTrans Fat: 1gCholesterol: 51mgSodium: 191mgPotassium: 85mgFiber: 1gSugar: 38gVitamin A: 421IUVitamin C: 6mgCalcium: 31mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 6:54 AM
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Comments

  • Inogen at

    yum its so tasty and delious that I can’t express it.

  • Sally at

    These look delicious!! I am anxious to make them. Just another way to incorporate zucchini in a recipe and hide it from the grandchildren…. Love it!

  • Sally at

    Beyond delicious! A new favorite for sure. Thank you!

  • Ivory at

    Yummy, all my favorites in one. These looks amazing, as at. Thanks for sharing

  • Michelle Palazzo at

    Very excited to try this recipe! I will be making them today because I have everything the recipe calls for.
    Thank you for sharing!

    • Michael Wurm, Jr. at

      Yay! Enjoy the recipe!!

      xo Michael

  • iowaska at

    good and delicious recipies,great information….

  • Heren at

    A very original combination of flavours! I have never thought of turning zucchini into cupcakes! But as I’m thinking longer about it I wanna try it. It can be something new for my friends too! And the fact that I am having few spare zucchinis still in my garden is very convincing.I am also curious – do you think that yellow zucchini will be good for this recipe? I am not sure if it will work same as green.

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