blueberry zucchini cupcakes

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?”

Yes! Yes, you can. But I do have a few tips on how to make it the perfect cupcake.

Tips for Success:

I decreased the amount of blueberries from the original recipe. With a smaller amount being used, you are able to taste the light, sweet cake. The smaller amount also means that the blueberry compliments the cupcake instead of overwhelming it.


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup fresh blueberries (you can reserve a few for garnish if so desired)
  • 1/2 cup butter, room temperature
  • 2 cups confectioners' sugar
  • Juice of one small lemon (about 1 tablespoon)
  • 1 teaspoon McCormick® vanilla extract
  • 1/8 teaspoon salt
Read the whole recipe on i am baker