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Lemon Blueberry Cupcakes
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Lemon Blueberry Cupcakes

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!
Prep Time 10 minutes
Cook Time 17 minutes
Servings 18
Calories 329kcal

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

  • 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.
    Mix together flour, sugar and baking soda
  • 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!
    Lemon Blueberry Cupcakes getting topped with buttercream frosting

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! 

Nutrition

Calories: 329kcal