Sweet & Tangy Lemon Blueberry Cupcakes Recipe
Lemon Blueberry Cupcakes are a delicious blend of tangy lemon and sweet blueberries, offering a light and refreshing dessert.
The fluffy, moist texture and burst of fruity flavor make them perfect for any occasion, whether it’s a party, family gathering, or just a treat for yourself.
Easy to make, these cupcakes are versatile, simple, and guaranteed to be a hit, delivering a satisfying bite every time.
For more dessert ideas, check out our cupcake recipes!
What does lemon blueberry cake taste like?
This classic combination has the perfect balance of tart and sweet. The bright, tangy flavor of lemon perfectly complements the sweet, slightly tart taste of blueberries. It’s a light, fluffy cake with a bright, fresh flavor profile that is both satisfying and energizing.
Before we start, make sure to print the recipe and gather your ingredients—this will make the process so much smoother!
To make these Blueberry Lemon Cupcakes, preheat your oven to 350°F and line a muffin pan with paper liners.
- Sift together your dry ingredients: flour, baking powder, baking soda, and a pinch of salt.
- In another bowl, whisk together the eggs and sugar until creamy. Add the oil, lemon juice, and zest, mixing well.
- Alternating, add the dry ingredients and buttermilk to the wet ingredients, mixing until smooth.
- Toss your blueberries in a little flour, then gently fold them into the batter.
- Fill the cupcake liners 2/3 full using an ice cream scoop and bake for 15-17 minutes. Check for doneness by inserting a toothpick into the center.
- Let the cupcakes cool on a wire rack before frosting.
- Make the vanilla buttercream frosting, adding blue and purple gel food coloring to create the perfect shade.
- Pipe the frosting onto each cupcake and top with a blueberry.
Yes! You can definitely use frozen blueberries in a blueberry lemon cupcake recipe! There is no need to thaw the sweet blueberries prior to using them.
Yes! You can substitute the blueberries with other berries such as raspberries or strawberries. You can also try using frozen berries if fresh ones aren’t available.
When filling cupcake liners, aim to fill them about 2/3 to 3/4 full. This allows enough room for the cupcakes to rise without overflowing. If you use an ice cream scoop, it’s usually the perfect amount to avoid overfilling.
The secret to moist cupcakes is using ingredients like buttermilk, oil (instead of butter), and not overmixing the batter. Buttermilk adds moisture, while oil helps create a tender texture. Mixing the batter just until the ingredients are combined prevents overworking the gluten, which keeps the cupcakes soft and moist.
Baking Troubleshooting Guide
USA Pan Bakeware Muffin Pan, 12-Well, Aluminized SteelBake Choice Non-stick 200pcs Standard Cupcake Liners for Baking, Natural, Food-grade Cupcake Wrapper, Greaseproof Parchment Muffin LinersNordic Ware 43343 Oven Safe Nonstick Baking & Cooling Grid (1/2 Sheet), One Size, SteelLemon Zester Grater, Citrus Zester Grater with Handle, Kitchen Gadgets for Cheese, Lemon, Chocolate, Nutmeg, Ginger, Fruit, Vegetable, Stainless Steel Micro Cheese Grate, Dishwasher Safe(Narrow)
You’ll want to check out some of our other recipes too:
- Try swapping out the buttercream for creamy cream cheese frosting! It adds a tangy, rich flavor that pairs perfectly with the lemony sweetness of your cupcakes.
- Blueberry bread is the perfect balance of sweet, tangy, and moist. It’s an easy-to-make, comforting treat for breakfast or dessert.
- Frozen blueberry recipes are a fantastic way to enjoy the fruit year-round!
- If you’re a fan of lemon and blueberry desserts, you’ve got to try our Lemon Blueberry Cheesecake Bars. Or, for a fun twist, try our Mini Lemon Blueberry Trifles.
Blueberry Lemon Cupcakes Recipe
Ingredients
For the Cupcakes:
- 1 ¼ cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- 2 large eggs room temperature
- 1 cup sugar
- ½ cup vegetable oil
- Zest of one lemon
- Juice of one lemon
- ½ cup buttermilk
- 1/2 cup blueberries
For the Frosting:
- 2 sticks unsalted butter softened
- 4 cups powdered sugar
- 2-3 tsp milk
- 1 drop blue gel food coloring
- 1 drop purple gel food coloring
- 18 blueberries
Instructions
To Make the Cupcakes:
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper liners.
- Sift flour, baking powder, baking soda, and salt together into a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy.
- Add sugar and beat until well combined.
- With mixer on low speed, add eggs one at a time, mixing well after each addition.
- Mix in lemon juice and zest.
- Add flour mixture in three parts alternately with buttermilk in two parts, beginning and ending with flour mixture.
- For best results, toss your berries little bit of flour before adding them to the cupcake batter. This will keep the blueberries from sinking to the bottom of the cupcakes.
- Gently fold in floured blueberries.
- Using an ice cream scoop, fill the prepared cupcake liners about 2/3 of the way full to avoid overfilling.
- Bake until a cake tester comes out clean when inserted into center of each cupcake, a baking time of about 20 minutes.
- Cool cupcakes on a wire rack for 10 minutes; remove from pans and cool completely on wire racks before frosting.
To Make the Frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy.
- Gradually add confectioners’ sugar, beating well until combined.
- Mix in vanilla extract.
- Add blueberries preserves followed by lemon juice for one minute of mixing time before transferring into piping bag fitted with round tip
- If the frosting is too thick, mix in milk or cream, 1 tablespoon at a time, until desired consistency is reached.
- Once cupcakes are cooled, frost them as desired
- Top with blueberries or lemon slices
I am confused. The ingredients list at the top is different from the ingredients list at the bottom that you print. There are some substantial differences – one frosting has blueberry jam, one does not; one batter has oil and one has butter. Which one is it?
I updated the recipe for you, my apologies. You can essentially use any vanilla buttercream recipe you like, just add 1/4 cup of blueberry jam for the blue color if you’d like something different.