Comments on: Lemon Blueberry Cupcakes with Zucchini

By: Devan

Sat, 02 Jul 2022 23:02:51 +0000

I LOVE these cupcakes! I’ve been making them every summer since I found the recipe. I was wondering if the batter could be made the night before baking them to save time the day of?

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By: Debra bachmeier

Wed, 18 May 2022 12:53:03 +0000

what if I don’t baking soda?

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By: Amanda Rettke

Thu, 05 Aug 2021 21:48:19 +0000

By: Noreids

Wed, 04 Aug 2021 19:26:56 +0000

I made your recipe and the cupcakes came out dry. I followed your instructions to a tee. What would happen if I put the zucchini in without squeezing some juice out?

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By: Donna Sciulli

Sat, 31 Jul 2021 18:27:56 +0000

Recipe is a delicious and I will be trying it because I love blueberries and cream cheese together with puff pastry

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By: Bree Cramer

Thu, 25 Jun 2020 15:25:21 +0000

I make this cake every summer. It’s a moist flavorful cake with a light and fluffy icing! The lemon juice really lightens up the icing. I do add the zest called for in the icing recipe to the cake so I don’t lose the lemon flavor but keep my icing piping bag friendly.
This year I made a blue hydrangea bush!

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By: Janet

Fri, 20 Mar 2020 17:00:28 +0000

I make these as mini cupcakes. I don’t feel so guilty about eating them then. They go a long way at work as well. I have given out this recipe over and over again. These are simply the best!

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By: Diana Messmer

Thu, 06 Feb 2020 06:26:28 +0000

Can the zucchini blueberry cupcakes be made with less sugar?

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By: Ron

Sun, 08 Sep 2019 19:40:50 +0000

Delicious! I love your site. Muffins were moist and sweet, I did a a tsp if fresh lemon zest. Keep up the great work!!

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By: Lexie Stewart

Fri, 24 May 2019 02:12:53 +0000

Simply fantastic 🙂 I added some almond extract to the frosting and it added a wonderful layer of flavor. Will make again!

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