Lemon Blueberry Cupcakes
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These tangy lemon cupcakes are bursting with sweet and juicy blueberries and topped with a creamy lemon buttercream.
THESE MOIST LEMON BLUEBERRY CUPCAKES ARE A CROWD FAVORITE
If there’s one flavor combo I know is a reliable favorite when I’m creating new recipes, it’s blueberry + lemon. Since I started my site in 2014, these blueberry lemon bars have been one of my most popular recipes, and this lemon blueberry cheesecake has been one of my most popular cheesecake recipes in my entire cheesecake collection.
These easy lemon blueberry cupcakes are no different. They always go fast when I make them. Here’s why you’ll love them, too:
• they really are easy– no fancy ingredients, equipment, or skills are involved.
• the tart lemon cupcake base is perfectly sweetened for the ideal sweet tart balance.
• sweet and juicy blueberries complement the lemon flavor nicely.
• the lemon buttercream on top is smooth and buttery and mouth-wateringly delectable.
• feeling fancy? See the notes section in the recipe for filling the lemon cupcakes with lemon curd.
THE INGREDIENTS YOU WILL NEED
Here you’ll find ingredients you likely already have in your pantry, except maybe the lemons and/or the blueberries. We’re getting all of the flavor from fresh lemon zest and juice and fresh blueberries. You can absolutely use frozen blueberries. Be sure to check the recipe for tips for this swap.
For the lemon blueberry cupcakes, you will need:
• all-purpose flour
• baking powder
• salt
• unsalted butter
• granulated sugar
• lemon juice and lemon zest
• eggs
• vanilla extract
• milk
• blueberries
For the lemon frosting, you will need:
• unsalted butter
• lemon juice and zest
• powdered sugar
• salt
HOW TO MAKE LEMON BLUEBERRY CUPCAKES
There is truly nothing fancy about these lemon cupcakes. They get all of their amazing flavor from the zest and juice of 2 lemons, and let me tell you, they are jam packed full of lemon flavor. The cupcakes are sweet, but they’re also nowhere near too sweet, so all of that tangy lemon shines right through every bite.
LET’S MAKE THE CUPCAKES
STEP #1
Start by tossing together 1 and ½ cups of the flour, baking powder, and salt, then set this miture aside.
STEP #2
Next, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and beat again until combined.
STEP #3
Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice. Remove the bowl from the mixer and stir with a spatula until everything is completely combined.
STEP #4
Toss the blueberries in the remaining 1 Tablespoon of flour, then pour the blueberries (discard any excess flour that doesn’t stick to the blueberries) into the batter and gently fold them in with a spatula.
Tossing blueberries in a bit of flour will help them stay afloat in the cupcakes and not sink to the bottom. After tossing in 1 Tablespoon of flour, add blueberries to the batter. Don’t worry about the excess flour in the bowl– you can discard it.
STEP #5
Spoon the batter evenly into prepared cupcake liners and top with a couple extra blueberries, if desired. I like doing this because they usually burst and get beautiful deep purple juice on the surface and down the sides of the cupcake liners.
MAKE THE LEMON BUTTERCREAM FROSTING
The star of the show, in my opinion, is the creamy lemon buttercream that goes on top of these delectable blueberry lemon cupcakes. It is sweet, tangy, smooth, and great for all sorts of confections (aka you must try it on my white cake or OHHHHH my super popular strawberry cake!!!).
STEP #6
Start by beating the butter and lemon zest on medium speed until creamy, about 2 minutes.
STEP #7
With the mixer on low, add in the powdered sugar, lemon juice, and salt. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. Adjust the consistency by adding more powdered sugar to thicken it or more liquid to smooth it out.
FROST THE CUPCAKES
There are so many ways to frost cupcakes, including using a fancy tip. For these lemon and blueberry cupcakes, I piped frosting with a pastry bag that had the tip snipped off, then I used the back of a spoon to make a swirl and a well for extra fruit on top.
If desired, garnish the cupcakes with blueberries and a lemon slice for extra pizzaz.
CAN I USE FROZEN BLUEBERRIES?
You can absolutely use frozen blueberries! Do not thaw them and be sure to still toss them in flour to coat.
CAN I USE A DIFFERENT BERRY INSTEAD?
This recipe will work well with raspberries, strawberries, or blackberries. Carefully chop the berries so they are a similar size to blueberries for best results.
MORE FROSTING SUGGESTIONS
Consider using classic vanilla buttercream, classic cream cheese frosting, or go for something extra fun and use strawberry buttercream for a mixed berry flavor situation.
MORE READER-FAVORITE LEMON RECIPES
Lemon Blueberry Cupcakes Recipe
Ingredients
CUPCAKES
- 1 and ½ cups (180g) + 1 Tablespoon (7.5g) all-purpose flour divided; be sure to measure properly
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- zest of 2 lemons
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (120mL) milk any fat content, but I prefer whole cow's
- ¼ cup (60mL) fresh lemon juice approximately 2 lemons
- ¾ cup (105g) blueberries fresh or frozen1
LEMON BUTTERCREAM
- ½ cup (113g) unsalted butter softened to room temperature
- zest of one lemon
- 2 to 2 and ½ cups (240-300g) powdered sugar
- 2 Tablespoons fresh lemon juice
- ⅛ salt
Instructions
CUPCAKES
- Preheat the oven to 350ºF (177ºC). Line a 12-count cupcake pan with cupcake liners. Set aside.
- In a medium size bowl, toss together 1 and ½ cups of the flour, baking powder, and salt. Set aside.1 and ½ cups (180g) + 1 Tablespoon (7.5g) all-purpose flour, 2 and ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, zest of 2 lemons, 2 large eggs, 2 teaspoons vanilla extract
- Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.½ cup (120mL) milk, ¼ cup (60mL) fresh lemon juice
- Toss the blueberries in the remaining 1 Tablespoon of flour, then pour the blueberries (discard any excess flour that doesn't stick to the blueberries) into the batter and gently fold them in with a spatula.¾ cup (105g) blueberries
- Spoon the batter evenly into prepared cupcake liners (I prefer to use an ice cream scoop with a trigger) and top with a couple extra blueberries, if desired. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and allow to cool completely before decorating.
LEMON BUTTERCREAM
- In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter and lemon zest on medium speed until creamy, about 2 minutes.½ cup (113g) unsalted butter, zest of one lemon
- With the mixer on low, add in the powdered sugar, lemon juice, and salt. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.2 to 2 and ½ cups (240-300g) powdered sugar, 2 Tablespoons fresh lemon juice, ⅛ salt
ASSEMBLE CUPCAKES
- Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with your choice of piping tip. These are my favorite reusable pastry bags, and these are my favorite disposable pastry bags. For the cupcakes in the photos above, I piped frosting with a pastry bag with the end snipped off and then swirled it slightly with an offset spatula.
- Garnish cupcakes with an additional blueberry and/or a little slice of lemon. Store cupcakes covered tightly at room temperature up to 3 days or in the refrigerator up to 6 days. Cupcakes freeze well, up to 3 months. Thaw at room temperature.
Notes
- Frozen blueberries: if using frozen blueberries, do not thaw them. You will still want to toss them in flour as directed in the recipe.
- Swap out the berries: this recipe will work well with raspberries, strawberries, or blackberries. Carefully chop the berries so they are a similar size to blueberries for best results.
- Fill the cupcakes: if you want to get fancy, you can fill the cupcakes with lemon curd. See my triple lemon cupcakes recipe for how to do this.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can I make this in 8” cake pans?
Hi, Pam– in theory, you should be able to, though I’ve never tried it! You’d want to double it for two 8″ pans.