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Blueberry Lemon Cupcakes with Lemon Buttercream

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Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

This recipe is a longggg time coming. And I mean LONG. I spoke about these cupcakes 2 years ago in my Failed Recipes of 2015, and I said then that I needed to bring them to the blog soon. “Soon,” apparently, is a relative word in this case.

Although, I did semi-bring them to you last year, just without the blueberries, in the form of triple lemon cupcakes! But, that’s grasping at straws, really, because blueberry lemon cupcakes are in a league of their own, my friends.

And if I know anything about my readers, it’s that you love blueberry + lemon together, so today, we’re celebrating big time!

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

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.

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

The sweetness and added flavor bursts definitely come through via fresh blueberries. You can certainly use frozen, just don’t thaw before use! A little toss in some flour will insure they stay afloat in the cupcakes and don’t all sink to the bottom.

Of course, a couple more bluebs on the tops of the filled cupcake liners never hurt anyone. In fact, they make for beautiful blueberry bursts all over the tops! Added top bluebs: highly encouraged.

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

The star of the show, in my opinion, is the creamy lemon buttercream that goes on top of these delectable blueberry lemon cuppies. It is sweet, tangy, smooth, and great for all sorts of confections (aka try it on white cake or OHHHHH strawberry cake!!!!!).

It’s very simple, and will require the zest and almost all of the juice of one more lemon. Two lemons in the cupcakes, one lemon in the buttercream.

Man, oh, man! We are in lemon business, aren’t we?!

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

Once you get a bite of these cupcakes, you’ll totally understand why the world can’t seem to ever get enough of blueberries + lemons. Are they the new “it” couple? It’s possible. And I wouldn’t blame the world for deeming that so.

Especially if cupcakes are involved, amirite?

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.

Blueberry Lemon Cupcakes with Lemon Buttercream: Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.
Print Recipe

Blueberry Lemon Cupcakes with Lemon Buttercream

Tangy lemon cupcakes bursting with sweet and juicy blueberries, topped with a creamy lemon buttercream.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 cupcakes

Ingredients

CUPCAKES

  • 1 and 1/2 cups + 1 Tablespoon all purpose flour divided
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature*
  • 2 teaspoons vanilla extract
  • 1/2 cup milk any
  • juice and zest of 2 lemons
  • 3/4 cup blueberries fresh or frozen-- if frozen, do not thaw

LEMON BUTTERCREAM

  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 4 to 5 cups powdered sugar
  • zest of one lemon
  • 2 and 1/2 Tablespoons lemon juice
  • 2 Tablespoons milk or cream

Instructions

CUPCAKES

  • Preheat the oven to 350ºF. Line a 12 count cupcake pan with cupcake liners.
  • In a medium size bowl, toss together 1 and 1/2 cups of the flour, baking powder, and salt. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar 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 lemon zest and beat again until combined.
  • 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. Toss the blueberries in the remaining 1 Tablespoon of flour, then gently fold into the batter with a spatula.
  • Spoon 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 cupcakes 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from 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 on medium speed until creamy, about 2 minutes.
  • With the mixer on low, add in the powdered sugar, lemon zest, lemon juice, and milk or cream. 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.

ASSEMBLE CUPCAKES

  • Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton #12 piping tip.
  • Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days.

Notes

*Room temperature eggs incorporate into batter much more easily than cold eggs. Allow to sit at room temperature for 45 minutes. If you don't have time, place eggs in a bowl of warm water for 10 minutes or until ready to use.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

 

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Comments

  9. I remember this cupcake flavor 😏 All things cookies and cream! BUT, your s’mores cake looks like it could be a close 2nd!

    Reply

  11. I like any and all kinds of cupcakes. It doesn’t hurt if they have cream cheese frosting, but my wife makes a German chocolate cupcake with the traditional German chocolate frosting that is one of my favorites. I don’t think you can make a bad one.

    Reply

  14. I love gingerbread cupcakes with a light espresso buttercream. It’s just like a gingerbread latte but way better because icing. And cake.

    Reply

  15. My favorite to bake and EAT are Churro cupcakes! Cinnamon cupcakes coated with sugar and cinnamon crunch topping…cream cheese and cinnamon frosting and a churro piece on top!!!

    Reply

  21. I love lemon & blueberry everything, if I have to pick one, this would be it. I have always favored vanilla, but I think lemon is definitely taking over. And over course extra Bluebs!

    Reply

  22. This recipe looks amazing! My dad’s birthday is coming up and I think I just figured out what to make for him! 🙂

    My favorite cupcake is chocolate with vanilla icing.

    Reply

  23. These seriously look to.die.for! I’ve never had the blueberry/lemon combo, but I certainly want to now! I am SO going to be making these! My favorite cupcake…snickerdoodle cupcakes with cinnamon buttercream. I <3 cinnamon, for reals! 🙂

    Reply

  24. This flavour combination has my mouth watering! So delicious and fresh and the colours are so pretty! I love these papers too! They hold their colour so well in the oven.
    I know I can’t enter the competition but my favourite cupcake is vanilla with passionfruit curd and white chocolate buttercream (we’re making them for the wedding too!),
    We are definitely going to have a batch of these on our table soon!

    Reply

  25. Either vanilla cupcakes with chocolates frosting, or chocolate cupcakes with vanilla buttercream., but honestly like almost every kind. Anxious to try these Blueberry Lemon ones 🙂

    Reply

  30. My favorite is the classic yellow cake with milk chocolate frosting, I also like a really good lemon cupcake with cream cheese frosting.

    Reply

  36. My first time trying this yummy cupcake last week, I’d have to say, It’s red velvet! I don’t know what it is about it. Maybe it’s the cream cheese

    Reply

  37. I’d never turn down any cupcake, but my favorite of all is a classic carrot cupcake with cream cheese frosting…salivating just thinking about it!

    Reply

  39. My favorite cupcake is anything with Rainbow Jimmies on it! I’m a sucker for a classic vanilla/vanilla though!

    Reply

  44. DO I have to decide on just one? I love them all….

    The above look pretty awesome. But the chocolate chip ones I made for Samuel’s birthday were up there on being my favorite.

    Reply

  55. My favorite is a dark chocolate cupcake with a white frosting my mom used to make called Poor Man’s Whipped Cream.

    Reply

  56. These cupcakes look so good! (and are my mom’s favourite type of cupcake). As for me, I love classic chocolate cupcakes with chocolate cream cheese frosting and chocolate ganache filling. Decedent and delicious!

    Reply

  58. I would definitely love your cupcakes as my favorite kind is any kind with lemon in it!! Berries are always a plus too!!!

    Reply

  59. Can I use this lemon recipe without the blueberries? I see the lemon curd one but do not want an over powering lemon flavor.

    Reply

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