A perfect balance of sweetness and tartness, this delicious blueberry lemon cupcake recipe is topped with a blueberry buttercream frosting. These yummy cupcakes are sure to be a hit!
Are you looking for some special sweet treats to bake? Try these delicious lemon blueberry cupcakes!
Blueberry Lemon Cupcakes that are soft, fluffy and has the perfect balance of sweetness and tartness.
Whether you’re having a birthday or just want to treat yourself, these cupcakes will make your day!
Made with juicy blueberries and a fresh lemon flavor, this lemon blueberry cupcake recipe is perfect for picnics, barbecues, baby showers, mother’s day, bridal showers or summer birthday parties, Best of all, they’re easy to make!
How to Make Blueberry and Lemon Cupcakes
*Print the recipe card at the bottom of the post
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 buttercream:
- 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
Directions:
Preheat oven to 350 degrees F and line a muffin pan with paper liners.
In a small bowl, sift together flour, baking powder, baking soda and salt.
In a separate bowl, whisk eggs and sugar until creamy. Add vegetable oil and whisk some more.
Add lemon juice and lemon zest and mix.
Alternating with your dry ingredients and buttermilk, add slowly to wet ingredients and mix until all ingredients of the lemon cupcake batter are thoroughly combined.
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 into the cake batter.
Using an ice cream scoop, fill the prepared cupcake liners about 2/3 of the way full to avoid overfilling.
Add to the oven for a baking time of 15-17 minutes.
Be sure to stick a toothpick in the center off each cupcake to ensure they are finished baking.
Allow to cool on a wire rack before topping with buttercream frosting.
To make the frosting, beat together butter, icing sugar and milk using an electric mixer. Start on slow speed and gradually increase to high.
Once the ingredients are well-mixed and smooth, add gel food coloring of each color and beat until completely tinted.
Scoop into a large piping bag with Wilton’s 1M icing tip attached. Frost each cupcake.
Top off each cupcake with one blueberry and serve.
Cupcakes can be stored unfrosted in an airtight container at room temperature for up to 2 days or frozen for up to 2 months . Frosted or unfrosted cupcakes can be refrigerated for up to 3 days. Bring to room temperature before serving.
Top with blueberries or lemon slices
Cupcakes can be stored unfrosted in an airtight container at room temperature for up to 2 days or frozen for up to 2 months . Frosted or unfrosted cupcakes can be refrigerated for up to 3 days. Bring to room temperature before serving.
See Also: Favorite Cupcake Recipes | Creamy Cream Cheese Frosting | Blueberry Bread | Frozen Blueberry Recipes | Lemon Blueberry Cheesecake Bars
Yes! Blueberry lemon cupcakes can be made ahead of time.
Make the cupcakes as directed and let them cool completely.
Store them in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 weeks.
To reheat, place them on a baking sheet in the oven at 350°F for about 10 minutes, or until warmed through.
Frost and enjoy!
You can try cream cheese frosting if you want something different. Add 1-2 teaspoons of lemon extract to make a delicious Lemon Cream Cheese Frosting!
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.
For more delicious recipes for fresh blueberries, check these out!
Blueberry and Lemon Cupcakes Recipe
Ingredients
- Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/4 cup fresh lemon juice
- 2 tablespoons grated lemon zest
- 3/4 cup buttermilk, at room temperature
- 1 cup blueberries
- Vanilla Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ¼ cup blueberry jam
- Blueberries and lemon slices for garnish
Instructions
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.
For the vanilla buttercream 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
Notes
Can You Use Frozen Blueberries in a Blueberry Lemon Cupcake Recipe?
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.
Can I make blueberry lemon cupcakes ahead of time?
Yes! Blueberry lemon cupcakes can be made ahead of time.
Make the cupcakes as directed and let them cool completely.
Store them in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 weeks.
To reheat, place them on a baking sheet in the oven at 350°F for about 10 minutes, or until warmed through.
Frost and enjoy!
Can You Use a Different Frosting for These Cupcakes?
You can try cream cheese frosting if you want something different. Add 1-2 teaspoons of lemon extract to make a delicious Lemon Cream Cheese Frosting!
Supplies Needed to Make Blueberry Lemon Cupcakes
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