Lemon Blueberry Cupcakes Recipe

These tangy lemon cupcakes are bursting with sweet and juicy blueberries and topped with a creamy lemon buttercream.

Prep Time10

Bake Time20

Total Time30

Servings: 12 cupcakes

Ingredients

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.

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Ingredients

CUPCAKES

LEMON BUTTERCREAM

Instructions

CUPCAKES

LEMON BUTTERCREAM

ASSEMBLE CUPCAKES

Notes

Nutrition Disclosure