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Blueberry Zucchini Cupcakes

Amanda Rettke
  • 40 minutes
  • Serves 12

INGREDIENTS

3

eggs, (lightly beaten)

1 cup

vegetable oil

3 tsp

McCormick® vanilla extract

2 1/4 cups

granulated sugar

2 cups

finely shredded and drained zucchini

3 cups

all-purpose flour

1 tsp

baking powder

1/4 tsp

baking soda

1 cup

fresh blueberries, (you can reserve a few for garnish if so desired)

1 tsp

salt

1/2 cup

butter, (room temperature)

2 cups

confectioners sugar

Juice of one small lemon ((about 1 tablespoon))

1 tsp

McCormick® vanilla extract

1/8 tsp

salt