Light, tangy and refreshing, these lemon blueberry cupcakes are all the spring flavors rolled into one. If you love berry and citrus flavors and are looking for a light and bright dessert, these must go on your list.
These lemon blueberry cupcakes with lemon buttercream start with a moist and fluffy lemon cupcake base that has whole blueberries mixed into the batter. They are then topped with a creamy and tart lemon buttercream.
We love fruity cupcakes and have several other variations to try including: raspberry cupcakes and strawberry crunch cupcakes. If you love lemon blueberry flavor, you might also try our lemon blueberry cookies.
If you have 30 minutes and 11 simple ingredients, then you can bake a batch of these up for yourself. They are a perfect addition for any occasion in the spring or summer.
Ingredients
For the cupcakes:
- Butter - unsalted + softened
- Sugar
- Vanilla
- Eggs
- Lemon Juice
- Salt
- Baking Powder
- Lemon Zest
- Flour
- Blueberries
For the frosting:
- Butter - unsalted + softened
- Salt
- Vanilla
- Lemon Juice
- Powdered Sugar
- Fresh Blueberries + Lemon Zest (for decoration)
See recipe card for quantities.
Substitutions & Variations
Here are a few ingredient substitutions and flavor variations to try:
- Make them blueberry filled - scoop out the centers and use blueberry jam or make a blueberry compote.
- Use Vanilla Cake Mix - make them even faster by starting with this then adding in the lemon and bluberries.
- Add Blueberries into frosting - you can some fresh chopped blueberries into the frosting for even more blueberry flavor.
Instructions
Use these easy to follow step-by-step directions to make your own batch of lemon blueberry cupcakes.
Step one: Preheat the oven to 350 degrees. Prepare your muffin tins by placing cupcake liners, set aside.
Step two: combine the softened butter and sugar. Cream until smooth.
Step three: Add in the egg, lemon zest, lemon juice and vanilla. Mix until combined.
Step four: Add in the salt, baking powder and flour. Mix thoroughly - stopping the machine to scrape the sides often and mixing again.
Step five: gently fold in fresh blueberries until well combined.
Step six: divide the batter equally among the lined cupcake tins and fill until about ⅔ full. Bake for 16 minutes or until center is set.
Step seven: combine the softened butter, vanilla, salt, lemon juice and about half of the powdered sugar. Mix on low until combined.
Step eight: Add in remaining powdered sugar and mix on low until well combined. Turn speed to medium and whip for 1 - 2 minutes until smooth and fluffy.
Step nine: Transfer the frosting to a piping bag fitted with a large star tip Pipe a large mound of frosting on each cupcake. Decorate with blueberries and some lemon zest (if desired)
Hint: make sure cupcakes are completely cooled before adding frosting.
Recipe Tips for Success
- They are done baking when center is set (you can insert a fork or toothpick and pull it out with nothing sticking to it.
- Make sure the buttercream is the right consistency. It should not wilt when scooped up. Too thick - add more lemon juice; too thin - add more powdered sugar.
Storage
Store in the fridge in an airtight container for 3 - 5 days. Or, flash freeze, then wrap and keep in freezer bags for up to a year.
Blueberry Lemon Cupcakes
Equipment
- Hand or Stand Mixer
- Cupcake Tin
- Cupcake Liners
- Mixing bowl
- Measuring cups + Spoon
Ingredients
For the cupcakes
- ½ cup Butter unsalted + softened
- 1 cup Sugar
- 2 teaspoons Vanilla
- 2 Eggs
- ¾ cup Lemon Juice
- ½ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 1 tablespoon Lemon Zest
- 1 ½ cup Flour
- 1 cup Blueberries
For the frosting
- 1 cup Butter unsalted + softened
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 3 tablespoon Lemon Juice
- 4 cup Powdered Sugar
- Blueberries + Lemon Zest optional to decorate
Instructions
- Preheat oven to 350 degrees Fahrenheit and line cupcake tin with liners. Set aside.
- Combine ½ cup butter and 1 cup of sugar on medium speed for 2 - 3 minutes until creamed.
- Add in 2 eggs, 1 tablespoon lemon zest, ¾ cup lemon juice and 2 teaspoon vanilla. Min until well combined.
- Add in ½ teaspoon salt, 1 ½ teaspoon baking powder and 1 ½ cup flour. Mix on low, scraping sides as needed until well combined.
- Gently fold in 1 cup of blueberries.
- Fill the cupcake liners about ⅔ of the way full with batter.
- Bake at 350 for 14 - 16 minutes or until center is set.
- Combine 1 cup butter, 1 teaspoon salt, 1 teaspoon vanilla, 2 cups Powdered sugar, 3 tablespoon lemon juice. Mix on low until well combined.
- Add remaining 2 cups powdered sugar and mix on low until well combined.
- Bump speed to medium and whip another 2 minutes until frosting is smooth and fluffy.
- Transfer frosting to a piping bag fitted with a large star tip.
- Pipe a large mound of frosting on each cupcake.
- Decorate each with a few blueberries and additional lemon zest (if desired).
Notes
- They are done baking when center is set (you can insert a fork or toothpick and pull it out with nothing sticking to it.
- Make sure the buttercream is the right consistency. It should not wilt when scooped up. Too thick - add more lemon juice; too thin - add more powdered sugar.
- Make sure cupcakes are cooled before adding frosting
- Keep in the fridge in an airtight container for 3 - 5 days or freeze up to a year.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
