Description
These Lemon Cupcakes with Blueberry Buttercream are a delightful balance of tangy lemon and sweet, fruity frosting. Soft and fluffy lemon cupcakes are topped with a smooth blueberry buttercream for a colorful and refreshing dessert perfect for spring, summer, or any special occasion.
Ingredients
Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup blueberries (fresh or frozen, optional for frosting swirl)
- For Blueberry Buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tbsp blueberry puree or finely mashed blueberries
- 1–2 tsp milk or cream (as needed)
- Pinch of salt
Instructions
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Combine: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Fold gently until just combined.
- Fill and bake: Divide batter evenly among cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- Prepare Blueberry Buttercream: Beat butter until smooth, then gradually add powdered sugar. Mix in blueberry puree, milk, and salt until smooth and pipeable.
- Frost cooled cupcakes with blueberry buttercream and optionally garnish with fresh blueberries or lemon zest.
Notes
For a more intense blueberry flavor, reduce the amount of milk in the frosting or use a blueberry reduction. Use fresh blueberries for the best color and flavor. Frost cupcakes after they have completely cooled to avoid melting the buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon cupcakes, blueberry buttercream, fruity cupcakes, spring dessert, lemon blueberry cupcakes