Try this blueberry zucchini cupcake recipe.
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 cups all-purpose flour
- 3 eggs, lightly beaten
- 2 1/4 cups white sugar
- 1/2 cup butter room temperature
- 1 cup vegetable oil
- 1/4 teaspoon baking soda
- 2 cups confectioners sugar
- 3 teaspoons mccormickâ® vanilla extract
- 2 cups finely shredded and drained zucchini
- 1 cup fresh blueberries (you can reserve a few for garni
- juice of one small lemon (about 1 tablespoon)
- 1 teaspoon mccormickâ® vanilla extract
- Carbohydrate 1030.93511181288 g
- Cholesterol 369.304166866326 mg
- Fat 306.396386956375 g
- Fiber 10.1448751917151 g
- Protein 41.2460042092545 g
- Saturated Fat 100.611163397867 g
- Serving Size 1 1 recipe (1541g)
- Sodium 5833.40300645081 mg
- Sugar 1020.79023662116 g
- Trans Fat 12.8844850094302 g
- Calories 6939 calories
Step-by-step
- Preheat oven to 350 degrees F.
- 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.
- In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly in cupcake pan(s).
- 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.
- Combine butter, sugar and salt and beat till well combined.
- Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
- Spread buttercream over cooled cupcakes and serve.
- Add blueberries to top as a garnish.
- This recipe will yield about 24 cupcakes.
Squeezing shredded zucchini in a dish towel is the single most important step to prevent a soggy, collapsed crumb in these cupcakes. Water trapped inside the vegetable will steam during baking, turning the surrounding batter dense and gummy. Standard kitchen towels often leave fibers clinging to the shreds, so use a tightly woven linen tea towel or unbleached cheesecloth for clean extraction. Once drained to two cups, the vegetable provides structural moisture rather than excess liquid. When combining wet components like eggs, oil, vanilla, and sugar, a handheld electric mixer provides adequate aeration without requiring a bulky stand mixer on a crowded countertop. Folding the dry ingredients by hand prevents gluten overdevelopment, which keeps the crumb tender. Gently incorporate fresh blueberries at the very end to avoid crushing the skins and bleeding dark pigment throughout the batter. Bake at 350 degrees F for 16 to 18 minutes, watching for a clean toothpick insertion in the center. Allow the baked goods to rest in the metal pans for precisely 20 minutes before transferring them to a wire cooling rack. Cooling too quickly on wire without the initial pan rest can cause structural collapse along the edges. For the buttercream, beating the butter, confectioners sugar, salt, lemon juice, and vanilla for a full three to five minutes incorporates microscopic air bubbles essential for a light, spreadable consistency.
