This easy recipe for Lemon Blueberry Cupcakes takes two of my favorite ingredients into a soft, moist and delicious cupcake! Topped with a fun blue buttercream icing the have a bright, fun and fresh taste that is perfect for any festive occasion.
Why You Will Love Lemon Blueberry Cupcakes
- FRESH FUN FLAVORS – With bright colors and sweet, zesty flavors, this cupcake is perfect for sunny weather in the Spring! A great Easter Dessert Recipe, these cupcakes could also be perfect for any festive occasion such as a Baby Shower, Graduation Party or Birthday Party!
- EASY RECIPE – This is a great recipe for beginning bakers. Or a perfect one to let the kids help out on!
- DELICIOUS – Soft, moist cupcakes are infused with a subtle lemon flavor and fresh blueberries. It’s all topped with a blue buttercream frosting. Yum!
How To Make Lemon Blueberry Cupcakes?
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- ALL PURPOSE FLOUR – Any flour will do. You can substitute for Gluten Free Flour if you’d like.
- BAKING POWDER – This will help the cupcakes rise in the oven. If you don’t have baking powder, you can sub and just use the baking soda in this recipe.
- BAKING SODA – If you don’t have baking soda, you can use baking powder, although you may need to use a bit more due to is rising power isn’t quite as strong.
- SALT – Salt is a great counterweight to all the sweetness of the lemons.
- EGGS – Make sure the eggs are room temperature before using in this recipe.
- SUGAR – Just normal white sugar will do. Mix this in with the eggs before incorporating with the dry ingredients. Make sure to mix the sugar and butter thoroughly. Once done, just barely mix that into the dry ingredients.
- VEGETABLE OIL – Helps get these cupcakes nice and moist!
- LEMON – You’ll need fresh lemon juice and lemon zest. If you want a more intense flavor, you can use lemon extract.
- BUTTERMILK – If you don’t have buttermilk on hand, here is an easy recipe!
- FRESH BLUEBERRIES – Dip them in flour before putting them into the batter so they don’t sink down while baking. Also, mix carefully so they don’t burst!
BUTTERCREAM FROSTING INGREDIENTS:
- UNSALTED BUTTER– Make sure it is softened before using.
- POWDERED SUGAR – Also called confectioners sugar, it’s so great to making icing and frosting with!
- MILK – We used 2%
- BLUE GEL FOOD COLORING – This just adds to the presentation, not the flavor, so you can omit it if needed or wanted.
- PURPLE GEL FOOD COLORING – Ditto
- BLUEBERRIES – For the garnish!
Can You Use A Different Kind Of Frosting?
Sure! Since we aren’t actually flavoring the frosting, we are just coloring it, you can use whatever frosting recipe you’d like. I DO love buttercream frosting but I also think a cream cheese frosting would be delicious on Lemon Cupcakes as well! Here is an easy Cream Cheese Frosting Recipe.
You can certainly flavor the frosting instead of just coloring it. If you want to give this recipe a little more zest, you can add a couple drops of Lemon Extract into the frosting! I’d use extract instead of lemon juice because that will help the frosting to better keep it’s consistency! You can also get a burst of lemon flavor by grating some lemon zest on top of your frosting.
Storage and Freezing
Store cupcakes in an Airtight Container at room temperature. They should stay good for about 5 days.
You can freeze the cupcakes. But I would do that before frosting them. To freeze, allow to fully cool and then put in a freezer bag or freezer safe container. They will be good in your freezer for about 4 months. Allow to thaw at room temperature.
Notes, Tips and FAQs
- DON’T OVERMIX– Don’t overmix your batter! A common mistake is overmixing when you marry the wet and dry ingredients. This results in a dense, chewy cupcake. Just mix them barely until they are incorporated together.
- LET CUPCAKES FULLY COOL– We know you want to get that frosting on and try one, but you’ve got to put the icing on fully cooled cupcakes! Or else you’ll have a mess on your hands.
- TOSS BLUEBERRIES IN FLOUR– If you can see from our pictures, we forgot to do this and our blueberries sunk to the bottom while baking. Tossing them in flour will prevent this.
- USE MEYER LEMONS?– A regular lemon will work fine, but substitute for a Meyer Lemon (a combination of a lemon and a mandarin) for a more intense flavor.
- HOW DO YOU KNOW IF YOUR CUPCAKES ARE DONE? – Stick a toothpick or a cake tester in the middle of the cupcake and it is done if it comes out clean or with just a few moist crumbs on it.
Tools To Help With This Recipe
- CUPCAKE PAN
- CUPCAKE LINERS
- STAND MIXER
- SET OF 7 MIXING BOWLS
- FROSTING PIPING KIT
- CAKE TESTER
- WIRE RACK
Garnish with more blueberries, or top with any other fresh berries. If you like desserts with fresh blueberries in them, make sure to check out our new recipe for this Blueberry Cake!
Thanks for reading and I hope you enjoy this Lemon Blueberry Cupcake Recipe! Let me know how it works out for you in the comments!
Lemon Blueberry Cupcakes
For The Cupcakes
- 1 ¼ cup a/p 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 Frosting
- 2 sticks unsalted butter softened
- 4 cups icing sugar
- 2-3 tsp milk
- 1 drop blue gel food coloring
- 1 drop purple gel food coloring
- 18 blueberries
- 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 zest and mix.
- Alternating with your dry ingredients and buttermilk, add slowly to wet ingredients and mix until all ingredients are thoroughly combined.
- Add blueberries and carefully fold into the cake batter.
- Fill lined muffin pan with cupcake batter, about 2/3 of the way. Bake for 15-17 minutes.
- Allow to cool 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. Enjoy!