Lemon Cupcakes with Blueberry Buttercream

why make this recipe

These lemon cupcakes with blueberry buttercream are bright, fresh, and easy to make. They use simple pantry ingredients and fresh fruit. The cakes are light and lemony. The buttercream adds sweet blueberry flavor and a soft blue color. This recipe works for small parties, snacks, or a simple dessert after dinner.

introduction

This recipe makes about 12 cupcakes. You mix the batter in one bowl and bake for about 18–22 minutes. The blueberry buttercream is smooth and fruity. If you like trying other easy dishes too, you may also enjoy a warm bowl like chicken pho-style noodle soup with baby bok choy and lemongrass as a cozy meal before dessert.

how to make Lemon Cupcakes with Blueberry Buttercream

Work in simple steps. Preheat your oven and line a muffin tin. Mix dry ingredients, cream butter and sugar, then add eggs and milk. Fold in lemon zest and juice. Fold in blueberries last to keep them whole. Bake until a toothpick comes out clean.

For more simple comfort recipes you can serve with these cupcakes, check out a savory idea like this easy hearty chili with beans.

Ingredients :

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 Tablespoon lemon zest
• 6 Tablespoons unsalted butter ((room temperature))
• ¾ cup granulated white sugar
• 2 eggs
• ½ cup milk ((I used 1% milk))
• 1 teaspoon vanilla extract
• 4 Tablespoons freshly squeezed lemon juice
• ¾ cups fresh blueberries ((plus extra for garnish))
• 5½ cups powdered sugar
• 1 stick unsalted butter ((room temperature))
• 1 teaspoon vanilla extract
• splash of milk ((only needed if buttercream consistency is too dry))

Directions :

Directions For Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1½ cups flour, 1½ teaspoons baking powder, and 1 tablespoon lemon zest.
3. In another bowl, cream 6 tablespoons unsalted butter and ¾ cup granulated sugar until light.
4. Beat in 2 eggs one at a time.
5. Add ½ cup milk, 1 teaspoon vanilla extract, and 4 tablespoons lemon juice. Mix until smooth.
6. Fold the dry mix into the wet mix in two parts. Stir just until combined.
7. Gently fold in ¾ cups fresh blueberries.
8. Spoon batter into liners, filling about two thirds full.
9. Bake 18–22 minutes until a toothpick comes out clean.
10. Cool in the tin 5 minutes, then move to a wire rack to cool completely.

Directions For Buttercream

1. In a bowl, beat 1 stick unsalted butter until smooth.
2. Add 5½ cups powdered sugar in parts, beating after each add.
3. Purée a small handful of blueberries and strain if you want a smooth color. Add blueberry purée to the buttercream and beat until you reach a soft, spreadable color and flavor.
4. Add 1 teaspoon vanilla extract. If the frosting is too thick, add a splash of milk to reach the right consistency.
5. Pipe or spread the blueberry buttercream on cooled cupcakes. Top with extra fresh blueberries if you like.

how to serve Lemon Cupcakes with Blueberry Buttercream

Serve at room temperature. Place cupcakes on a simple plate or a small stand. Add a few fresh blueberries and a thin lemon slice for garnish. These work well with tea or a light coffee.

how to store Lemon Cupcakes with Blueberry Buttercream

Store cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature 20–30 minutes before serving so the buttercream softens. You can freeze unfrosted cupcakes for up to 2 months. Thaw in the fridge and frost before serving.

tips to make Lemon Cupcakes with Blueberry Buttercream

• Use room temperature butter and eggs for a smooth batter.
• Gently fold in blueberries to avoid breaking them and turning the batter purple.
• If the buttercream seems dry, add a small splash of milk and beat again.
• For a fruity touch with the meal, try serving next to something savory like crispy herbed sweet potatoes with garlic lemon aioli.
• Do not overbake. Start checking at 18 minutes.

variation (if any)

• Add poppy seeds to the batter for lemon poppy seed cupcakes.
• Use frozen blueberries if fresh are not available; do not thaw first to limit color bleed.
• Swap lemon juice for orange juice for a milder citrus flavor.

FAQs

Q: Can I make these cupcakes ahead?
A: Yes. Bake and cool the cupcakes. Store unfrosted in the fridge for 1–2 days or freeze for longer. Frost just before serving.

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them in directly to help prevent the batter from turning blue.

Q: How can I make the buttercream more purple or blue?
A: Use more blueberry purée or add a tiny amount of food coloring if you want a stronger color.

Q: Can I reduce sugar in the buttercream?
A: You can reduce a little powdered sugar, but the texture may change. Add a splash of milk if it gets too stiff.

Q: Will the lemon juice in the batter make cupcakes dense?
A: No. The amount of lemon juice here adds flavor but keeps the batter thin enough to bake light cupcakes.

Conclusion

If you want another tested version with tips and photos, see Lemon Cupcakes with Fresh Blueberry Buttercream by Baker by Nature.

Lemon Cupcakes with Blueberry Buttercream

These lemon cupcakes are light, fresh, and topped with a smooth blueberry buttercream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 Tablespoon lemon zest
• 6 Tablespoons unsalted butter (room temperature)
• 3/4 cup granulated white sugar
• 2 pieces eggs
• 1/2 cup milk (1%)
• 1 teaspoon vanilla extract
• 4 Tablespoons freshly squeezed lemon juice
• 3/4 cup fresh blueberries plus extra for garnish

For the Blueberry Buttercream

• 5.5 cups powdered sugar
• 1 stick unsalted butter (room temperature)
• 1 teaspoon vanilla extract
• 1 splash milk only needed if buttercream consistency is too dry

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together the flour, baking powder, and lemon zest.
3. In another bowl, cream the butter and sugar until light.
4. Beat in the eggs one at a time.
5. Add the milk, vanilla extract, and lemon juice. Mix until smooth.
6. Fold the dry mix into the wet mix in two parts, stirring just until combined.
7. Gently fold in the fresh blueberries.
8. Spoon batter into the liners, filling about two thirds full.
9. Bake for 18–22 minutes until a toothpick comes out clean.
10. Cool in the tin for 5 minutes, then move to a wire rack to cool completely.

Making the Buttercream

1. In a bowl, beat the stick of unsalted butter until smooth.
2. Add the powdered sugar in parts, beating after each addition.
3. Purée a small handful of blueberries and strain if desired. Add to the buttercream.
4. Add vanilla extract and beat until the frosting is soft and spreadable.
5. If the frosting is too thick, add a splash of milk to reach the right consistency.

Serving

1. Pipe or spread the blueberry buttercream on cooled cupcakes.
2. Top with extra fresh blueberries and serve at room temperature.

Notes

Store cupcakes in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 20–30 minutes before serving. You can freeze unfrosted cupcakes for up to 2 months.