Lemon Blueberry Cupcakes

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.

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.

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. 

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