Looking for a fresh twist on classic lemon cupcakes? These Lemon Zucchini Cupcakes combine bright, citrusy flavor with the moisture-packed benefits of zucchini, topped with a creamy lemon buttercream frosting. These cupcakes are bursting with flavor and tender texture making them irresistible!

We’ve made it to September, which means everyone is all about fall – especially in the food blogging world. Apples, pumpkin, Halloween treats, back-to-school dinners, and everything else that comes with the cooler weather. But in reality, it’s still pretty warm and we still have a few weeks left of fresh summer produce, and I’m taking full advantage while I still can!

In addition to all the end-of-summer peaches and nectarines, we’re also overloaded with late summer zucchini. I’m grilling it several nights a week (grilled zucchini is my 6-year-old’s favorite vegetable!) but also baking with it (the preferred way to consume zucchini for my 9-year-old and husband). In addition to zucchini brownies and zucchini bread, I recipe tested a 3 layer chocolate zucchini cake as a first-day-of-school treat last week.

If you too are still clinging to the summer mindset, I have my new favorite zucchini baking recipe to share with you this week: lemon zucchini cupcakes! If you’re anything like me, you love the combination of citrusy flavors with a hint of sweetness. These Lemon Zucchini Cupcakes are one of those delightful surprises that bring together the bright, citrusy taste of lemon with the subtle moisture from shredded zucchini. I know what you’re thinking—zucchini and lemon? Trust me on this one; you’ll wonder why you haven’t tried it sooner.

The cupcakes are simultaneously light but also moist, thanks to all the zucchini. There’s just the right amount of lemon flavor and they’re topped with fluffy lemon buttercream. And of course, they’re pretty, with the tiny little pale green flecks inside the cupcakes and a big swirl of frosting on top.

Ingredients and Substitutions

Most of the ingredients in these cupcakes are pretty standard, but here’s a few tips or swaps that will help make the best possible cupcakes!

• Eggs: Start with room temperature eggs, which will incorporate better into the batter. For an egg-free version, use flax eggs (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons of water per egg).
• Vegetable Oil: To keep these cupcakes soft for days, even if refrigerated, we’ll use vegetable oil. Liquid fat keeps baked goods moist for longer than butter. Melted coconut oil can be used instead of vegetable oil for those avoiding vegetable oil.
• Buttermilk: If you don’t have buttermilk on hand, add 1 tablespoon of lemon juice to 3/4 cup of whole milk, let it sit for 5 minutes, and gently stir before adding it to the batter.
• Lemon Juice: There’s a time and place for bottled lemon juice, but this isn’t it! Use freshly squeezed lemon juice for the best lemon flavor.
• Lemon Zest: Lemon zest packs a lot of punch – just zest carefully so you’re not adding any of the bitter pith to the cupcakes!
• Lemon Extract: This is optional – lemon extract isn’t an ingredient everyone has on hand, and these cupcakes are still good without it. But if you do have some lemon extract, it adds an extra bright citrusy flavor! If you’re not using it, I suggest swapping in some vanilla extract instead.
• Flour: This recipe calls for all-purpose flour. To make gluten-free cupcakes, use a 1:1 gluten-free baking mix. You can also swap half the flour by weight with whole wheat flour for a slightly denser, nuttier flavor.
• Zucchini: Grate the zucchini before using, no need to peel first. Don’t worry, you won’t taste the zucchini!
• Butter: The butter should be cool room temperature – around 65F (soft enough to indent if pressed firmly – too soft and the frosting will have a greasy texture.) You can use either salted or unsalted butter; if using salted butter, omit the pinch of salt.

Zucchini and Baking

Zucchini might seem like an odd choice for a cupcake, but its high water content is the secret to keeping these cupcakes perfectly moist. When grated finely, the zucchini releases just enough water to keep the crumb tender without making the batter too wet. The slow release of moisture is key to achieving a moist crumb, especially in recipes that involve ingredients that tend to dry out (like if you swap out some of the all-purpose flour for whole-wheat flour).

To understand how this works, it’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

As the cupcakes bake, the heat causes the water in the zucchini to gradually evaporate, releasing moisture into the batter in the form of steam. This slow, steady release helps to keep the cupcakes moist throughout the baking process, ensuring a soft, tender crumb. The finely grated zucchini almost melts into the batter, becoming virtually undetectable in the finished product. 

One tip to keep in mind is that the size of the zucchini and how you prepare it can affect the final outcome. If your zucchini is particularly large, it might have more water, which could make the batter a bit looser. In that case, you can lightly blot the grated zucchini with a paper towel to remove some of the excess moisture. However, you don’t want to squeeze out too much water, as that moisture is what helps create the perfect cupcake texture.

How to Make Lemon Zucchini Cupcakes

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Combine Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until lightened in color.

3. Add Wet Ingredients: Add the vegetable oil, buttermilk, lemon extract, lemon juice, lemon zest, and mix until well combined.

4. Mix in Dry Ingredients: Gently mix in the flour, making powder, baking soda, and salt. Don’t overmix or the cupcakes may turn out dense.

5. Fold in Zucchini: Gently fold the grated zucchini into the batter.

6. Fill and Bake: Fill the cupcake liners about 2/3 full with the batter. Bake for 20-22 minutes, or until a tester comes out clean. Transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter, confectioners’ sugar, and lemon juice until the frosting is fluffy. Use a piping bag or knife to frost each cupcake and decorate with a sprinkle of lemon zest or slice of lemon.

Tips and Tricks for the Best Lemon Zucchini Cupcakes

1. Grating Zucchini: Use the fine side of a box grater for the best texture. If your zucchini is watery, squeeze out excess moisture with a paper towel to avoid adding too much liquid from the batter.
2. Cool Completely: Make sure the lemon zucchini cupcakes are completely cooled before frosting to prevent the frosting from melting and sliding off the cupcakes.
3. Color the Frosting: The frosting has a very very pale yellow tinge; for a more pronounced yellow color, add a few drops of food coloring – or tint it any color to match a party theme.
4. Decorating: Garnish the cupcakes with a slice of candied lemon, a sprinkle of lemon zest, or even edible flowers on top of each frosted cupcake.
5. Storage: Store in an airtight container at cool room temperature overnight, in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Allow the cupcakes to come to room temperature before eating.
6. Recommended Tools: Box Grater | Microplane Zester | Muffin Tin | Mixing Bowls | Cooling Rack

Frequently Asked Questions

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