Blueberry Lemon Zucchini Cupcakes
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyWhat 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
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.
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.
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.
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.
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.
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.
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:
- Maple Walnut Cupcakes
- Butter Pecan Cupcakes
- The Ultimate Coconut Cupcakes
- Surprise-Inside Cupcakes
- Lucky Charms Cupcakes
- Red Velvet Cupcakes
- Purple Velvet Cupcakes
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.
And that’s a wrap on these Blueberry Lemon Zucchini Cupcakes. I hope you enjoy them as much as I do.
Happy Baking!
Love this Recipe and Want More?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Connect with Michael! Instagram // Facebook // Pinterest // Twitter
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Blueberry Lemon Zucchini Cupcakes Recipe:
Blueberry Lemon Zucchini Cupcakes
Equipment
Ingredients
Cake Batter:
- 2 cups finely shredded and drained zucchini
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups fresh blueberries plus more to garnish
- 1 tablespoon lemon zest 1 lemon
Lemon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 cup unsalted butter
- 1/4 teaspoon kosher salt
- 4 cups confectioners' sugar
- 1 lemon juiced and zested
- 1 teaspoon vanilla
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.
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.
good and delicious recipies,great information….
Very excited to try this recipe! I will be making them today because I have everything the recipe calls for.
Thank you for sharing!
Yay! Enjoy the recipe!!
xo Michael
Yummy, all my favorites in one. These looks amazing, as at. Thanks for sharing
Beyond delicious! A new favorite for sure. Thank you!
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!
yum its so tasty and delious that I can’t express it.