Zucchini bread, muffins, and cupcakes are often presented as a way to make dessert healthier or a to sneak a few vegetables into your sweets. But the truth is: a cupcake will always be a cupcake. The real reason to make zucchini–blueberry muffins is that they’re fantastic. Zucchini gives baked goods a wonderfully moist texture while the mild flavor allows it to fade into the background. Here, zucchini takes a back seat to sweet blueberries and lemony cream cheese frosting with a hint of tang.

These zucchini–blueberry cupcakes were a big hit at a recent family celebration. (We even stashed a few unfrosted ones away and had them for breakfast the next morning.)

Makes 12 – 14 cupcakes

For the Zucchini–Blueberry Muffins

• 1 1/2 cup grated zucchini
• 1/2 teaspoon sea salt plus 1 pinch, divided
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 eggs
• 1 cup sugar
• 1/2 cup extra virgin olive oil
• 1 cup blueberries

For the Cream Cheese Frosting

• 4 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 1/2 cups powdered sugar, sifted

1. Place grated zucchini in a mesh strainer over a bowl. Toss with a pinch of sea salt. Tossing and pressing frequently, set zucchini aside to release its water for 20 minutes or so.
2. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
3. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, ground ginger, and sea salt. In a small bowl, whisk to combine the eggs, sugar, and olive oil. Fold in drained zucchini. Fold wet ingredients into the dry, stirring just until combined. Fold in blueberries.
4. Spoon into muffin cups, filling each two-thirds full. Slide into oven and bake for 30 – 35 minutes, or until muffins are golden brown, and blueberries are bubbling and juicy. Set aside to cool completely, 2 hours or longer.
5. To make the frosting, either in the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat cream cheese and butter on medium speed until pale and very fluffy, about 5 minutes. Add lemon zest and juice. With mixer on low, gradually add powdered sugar. Beat on low until frosting is smooth and fluffy, about 3 minutes more.
6. Spoon frosting into the corner of a zip-top bag. Cut a small hole in the corner. Working from the outside in, pipe frosting in a spiral on each cupcake. If frosting becomes too soft, chill before serving.
7. Unfrosted cupcakes will keep sealed at room temperature for 2 – 3 days. Frosted cupcakes should be eaten day of.