This easy recipe for Lemon Blueberry Cupcakes takes two of my favorite ingredients into a soft, delicious cupcake! Topped with a fun blue buttercream icing and you’ll have a memorable for any occasion. I love to make these for Easter!
Spring Is Right Around The Corner!
Right now, I’m looking out my window and accepting the fact that we are in the dark heart of February. I live in the Midwest and our winters are cold, gray and LONG. It feels like weeks go by between glimpses of the sun. It’s pretty rough!
But I just try to remember that Spring is right around the corner. In just a couple weeks (ok a lot of weeks but a couple months…) flowers will be blooming and birds will be chirping. One way that I really know that Spring has arrived is with Easter.
Yummy Easter Dishes!
We love Easter in our family. The kids have always loved to hunt for eggs (although they are JUST starting to get a little too old for that) and we love to get together with family for a fun feast of ham, delicious sides and fun desserts.
So, I’m always on the lookout for delicious things that I can add to the table during our easter get-together. I love this recipe for Ham, Green Beans and Potatoes! Or, these cheesy Potatoes Au Gratin would make a perfect Easter Side Dish. But, what I really have my eye on is desserts! For instance, these Baby Chick Cupcakes with Buttercream Frosting are SURE to be a hit!
Lemon Blueberry Cupcakes
But I thought it would be great to have another Easter Dessert recipe up my sleeve. So that is where these Lemon Blueberry Cupcakes come in. You never know you may need to bring something to an office party, a pitch-in or a potluck. Also, the bright, fun colors and flavor of these cupcakes can be used for lots of different occasions: a gender reveal party, a girl’s birthday party, a young child’s birthday party, a graduation party or any other festive occasion!
What Ingredients Do You Need For Lemon Blueberry Cupcakes?
Nothing too crazy is needed for this recipe! Like a lot of the dishes here at Bubba Pie, we like to keep things pretty simple and delicious. Our goal is that you find a recipe that you don’t even NEED to go to the store to get ingredients for! You already have all of them! And that may be the case for this recipe!
For the cupcakes:
- a/p flour
- baking powder
- baking soda
- salt
- eggs, room temperature
- sugar
- vegetable oil
- lemon
- lemon
- buttermilk
- blueberries
For the buttercream:
- unsalted butter, softened
- icing sugar
- milk
- blue gel food coloring
- purple gel food coloring
- blueberries
Can You Use A Different Kind Of Frosting?
Sure! If there is one thing that I’ve learned is that everyone has a different take on what kind of frosting should be on their cupcake. It is one of those things that everyone seems to have a different idea about. 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 as well!
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!
Other Notes For Lemon Blueberry Cupcakes
You’ll want to really whisk away at the batter to get it nice and creamy. This will help with the texture of your finished product. But make sure you are doing this BEFORE you fold the blueberries into the batter. You will really want to be careful with the blueberries so that the don’t break apart!
And, like always, make sure you let the cupcakes fully cool before adding the frosting!
Thanks for reading and I hope you enjoy this recipe! Let me know how it works out for you in the comments!
Lemon Blueberry Cupcakes
Ingredients
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
Instructions
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Preheat oven to 350 degrees F and line a muffin pan with paper liners.
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In a small bowl, sift together flour, baking powder, baking soda and salt.
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In a separate bowl, whisk eggs and sugar until creamy. Add vegetable oil and whisk some more.
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Add lemon juice and zest and mix.
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Alternating with your dry ingredients and buttermilk, add slowly to wet ingredients and mix until all ingredients are thoroughly combined.
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Add blueberries and carefully fold into the cake batter.
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Fill lined muffin pan with cupcake batter, about 2/3 of the way. Bake for 15-17 minutes.
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Allow to cool before topping with buttercream frosting.
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To make the frosting, beat together butter, icing sugar and milk using an electric mixer. Start on slow speed and gradually increase to high.
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Once the ingredients are well-mixed and smooth, add gel food coloring of each color and beat until completely tinted.
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Scoop into a large piping bag with Wilton’s 1M icing tip attached. Frost each cupcake.
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Top off each cupcake with one blueberry and serve. Enjoy!
Recipe Notes
You'll want to really whisk away at the batter to get it nice and creamy. This will help with the texture of your finished product. But make sure you are doing this BEFORE you fold the blueberries into the batter. You will really want to be careful with the blueberries so that the don't break apart!
And, like always, make sure you let the cupcakes fully cool before adding the frosting!
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