Go Back
–+ servings
Lemon blueberry cupcake on a white plate.

Blueberry Lemon Cupcakes

Justin
These blueberry lemon cupcakes are fluffy and full of fruit flavor. Topped with lemon buttercream frosting, these are a perfect summer treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 379 kcal

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

Tips + Storage
  • 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

Calories: 379kcalCarbohydrates: 54gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 404mgPotassium: 50mgFiber: 1gSugar: 43gVitamin A: 568IUVitamin C: 7mgCalcium: 35mgIron: 1mg
Subscribe for More!Join our Newsletter for more dessert recipes!

Nutrition information provided is just an estimate and may vary based on specific ingredients used.