Go Back
+ servings
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!