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Lemon Zucchini Cupcakes

Broken Oven Baking Company
These cupcakes are packed with lemon zest & zucchini and topped with pistachio buttercream! The flavor almost reminds me of Froot Loops (in the best way)!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 366 kcal


  • Cupcake pan
  • Cupcake liners
  • Measuring spoons
  • Scale or measuring cups
  • Mixing bowls
  • Whisk
  • Spatula
  • Scoop
  • Cooling rack
  • Hand mixer (recommended)
  • Piping bag & tip (for frosting - optional)


Lemon Zucchini Cupcakes

  • ¼ cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ cup canola oil
  • 2 teaspoons lemon zest lightly packed
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream room temperature
  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • cup (slightly less than 1 medium) zucchini shredded

Pistachio Buttercream

  • ¼ cup pistachio butter
  • ½ cup (1 stick) unsalted butter softened
  • 2 cups powdered sugar
  • ~2 tablespoons heavy whipping cream or milk


Lemon Zucchini Cupcakes

  • Preheat oven to 350°F and fill a cupcake pan with liners.
  • Shred the zucchini and pat out some of the moisture with paper towels.
  • Whisk together the sugar, brown sugar, and canola oil. Then, stir in the lemon zest, egg, vanilla and sour cream.
  • Sift the flour, baking soda, baking powder, cardamom and salt into the wet ingredients and gently whisk to combine until a few flour streaks remain.
  • Fold in the zucchini until everything in the batter is evenly combined.
  • Scoop batter into each liner so they're ½ full. Bake for 18-22 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Let the cupcakes sit in the pan until they're cool enough to transfer to a wire cooling rack.

Pistachio Buttercream

  • Mix the pistachio butter, butter and powdered sugar in a large bowl with a hand mixer. Add heavy whipping cream as needed to get your desired frosting texture.
  • Transfer the frosting to a piping bag fitted with a piping tip and frost the cooled cupcakes.


Store frosted cupcakes at room temperature for 1 day, in the refrigerator for 1 week, or the freezer for 1 month. Unfrosted cupcakes can be stored at room temperature for about a week. The frosting should stay refrigerated but can be used to frost the cupcakes after letting it thaw for a bit.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.


Calories: 366kcalCarbohydrates: 46gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 43mgSodium: 128mgPotassium: 82mgFiber: 1gSugar: 33gVitamin A: 362IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Keyword buttercream, cake, cupcakes, lemon, pistachio, Sour cream, zucchini
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