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Lemon Blueberry Cupcakes Recipe

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These lemon blueberry cupcakes are a perfect combination of zesty lemon and sweet, juicy blueberries, making them a refreshing dessert for any occasion. The soft, fluffy cupcakes are topped with a tangy lemon buttercream frosting, adding even more citrus flavor. Easy to bake and perfect for spring or summer, this recipe uses simple ingredients and delivers a light, fruity treat that everyone will love!

Ingredients

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For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Frosting:

  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1-2 tbsp heavy cream (optional, for consistency)

Instructions

  • Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla extract, beating until well combined.
  • Mix in the lemon zest and lemon juice.
  • Gradually add dry ingredients, alternating with buttermilk, starting and ending with the flour mixture.
  • Gently fold in the blueberries.
  • Divide the batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  • For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest. Add heavy cream if needed for a smooth consistency.
  • Frost the cupcakes and garnish with extra blueberries or lemon zest, if desired.

Notes

  • Toss the blueberries in flour to prevent them from sinking in the batter.
  • These cupcakes can be stored in an airtight container for up to 3 days.

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