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Lemon Cupcakes with Blueberry Buttercream

These Lemon Cupcakes with Blueberry Buttercream are a fun spin on classic vanilla cupcakes. The moist lemon-infused cakes are topped with a creamy blueberry buttercream for a flavor combo that's just perfect for spring and summer celebrations.

You'll love how the bright lemon flavor really pops in the cupcakes, and it goes so well with the natural sweetness of the blueberry buttercream. These delicious cupcakes are easy to make and are guaranteed to wow everyone at your next party or get-together.

Two Lemon Cupcakes with Blueberry Buttercream set out on the counter.

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I love these Lemon Cupcakes because they've got the perfect mix of tart and sweet flavors. They are light and fluffy, with a nice zing from the freshly squeezed lemon juice and zest.

But the real star of these lemon cupcakes is the blueberry buttercream frosting. It's super smooth, packed with real blueberry flavor, and pipes beautifully onto the cupcakes for a seriously pretty look. I'm obsessed with the pretty lavender color the blueberries give the frosting.

The recipe is straightforward and fun to make. You can even get the kids involved in piping the frosting onto the cupcakes - it's a great way to let them get creative. Plus, you can make them a day ahead, which is super handy when you're short on time.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make cupcakes set out on the counter.
Blueberry Buttercream Ingredients set out on the counter.
  • Flour: All-purpose flour provides the structure for the moist cupcakes.
  • Baking Powder: This leavening agent to help the cupcakes rise beautifully.
  • Lemon Zest: Infuses the cupcake batter with bright lemon flavor.
  • Butter: Adds richness and helps create a soft crumb. Use unsalted butter for best results!
  • Sugar: Granulated white sugar sweetens the cupcakes.
  • Eggs: Bind the batter together and contribute to texture.
  • Milk: Keeps the cupcakes moist. You can use any type of milk you prefer for this lemon cupcake recipe. I used 1% milk.
  • Vanilla Extract: Adds to the flavors in both cupcakes and frosting.
  • Lemon Juice: Fresh lemon juice is best for a vibrant lemon taste.
  • Blueberries: Fresh sweet blueberries are pureed for natural frosting color and flavor. Save a few whole ones for decorating the tops of the cupcakes!
  • Powdered Sugar: Thickens and sweetens the frosting. 

How To Make Lemon Cupcakes with Blueberry Buttercream

Start by preheating your oven and lining a cupcake pan with paper liners. This will make sure your cupcakes bake evenly and come out of the pan easily.

Flour, baking powder, and lemon zest in a mixing bowl.
Creamed butter and sugar in a mixing bowl.

In a bowl, whisk together the dry ingredients - flour, baking powder, and lemon zest. The zest is key for getting that lemon flavor in every bite. Set this aside while you cream the butter and sugar until fluffy in a separate bowl. This helps make the cupcakes nice and light.

Eggs are added to creamed butter and sugar in the mixing bowl.
Flour mixture, milk, vanilla and lemon juice added to the egg, butter, sugar mixture in the mixing bowl.

Next, mix in the eggs until they're fully incorporated. Alternate adding the dry ingredients and the milk, vanilla, and lemon juice. Mixing in stages lets everything combine without overmixing. Beat until the batter is smooth.

Lemon cupcake batter in a mixing bowl.
Cupcake batter in cupcake liners in the muffin pan ready to bake.

Divide the batter evenly into the cupcake liners in muffin pan, filling each about 3/4 full. This leaves room for them to rise. Bake just until a toothpick comes out clean.

Blueberry buttercream in a mixing bowl.
Piping blueberry buttercream on a lemon cupcake.

Let the cupcakes cool completely on a wire rack before frosting.

To make the blueberry buttercream, first cream the butter and powdered sugar. Then, puree the blueberries and beat them in until the frosting is smooth, creamy, and a pretty uniform color. Pipe generous swirls onto each cupcake.

Garnish with fresh blueberries for extra flair. And just like that, you've got beautiful lemon cupcakes that are sure to impress everyone!

Lemon Cupcakes topped with Blueberry Buttercream on a round wooden cake stand.

Make-Ahead, Storing, and Freezing

Make Ahead: You can make your lemon cupcakes a day ahead and store them unfrosted in an airtight container. The blueberry buttercream frosting can be made 1-2 days ahead and refrigerated in an airtight container. Re-whip before using it to get it back to the right consistency. Frost them just before you’re ready to serve. 

Store: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let cold cupcakes sit at room temp for 30 minutes before serving.

Freeze: You can freeze these lemon cupcakes once they have cooled completely. Wrap the unfrosted cupcakes in plastic wrap and then place them in a freezer bag and freeze for up to 2-3 months. Thaw at room temp before frosting.

Can I make these as a cake instead of cupcakes?

Absolutely! Pour batter into greased 8-inch round pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cupcake Variations

  • Change the berries. Swap the fresh blueberries for strawberries, raspberries, or blackberries for a different flavor and color. 
  • Switch the citrus. Try lime or orange juice and zest for a different twist. 
  • Add a filling. Add a blueberry jam filling to the center of each cupcake for a fun surprise. 

Recipe Tips

  • Bring ingredients like butter, eggs, and milk to room temperature for easier mixing and better incorporation.
  • Zest your lemons before juicing them - it's way easier than trying to zest juiced lemon halves!
  • Sift the powdered sugar for the smoothest frosting consistency and to prevent lumps.
  • If the frosting is too thick, thin it with a little milk. If too thin, add more powdered sugar.
  • Use a large star tip for professional-looking frosting swirls.
  • If you don't have a piping bag, use a large zip-top plastic bag instead - just snip off a corner. Or simply spread frosting on with a butter knife or small spatula.
Lemon cupcake topped with blueberry buttercream on a plate.

Here are a few more delicious cupcake recipes to try!

These Lemon Cupcakes with Blueberry Buttercream are an awesome treat that's perfect for any occasion. The combo of zingy lemon cupcakes and smooth blueberry frosting is absolutely irresistible. Whip up a batch and watch them disappear in a flash!

Lemon Cupcakes with Blueberry Buttercream set out on the counter.

Lemon Cupcakes with Blueberry Buttercream Recipe

Author: Judy Wilson
These light and fluffy Lemon Cupcakes with Blueberry Buttercream have the perfect mix of tart and sweet flavors and are easy to make.
Prep Time 30 minutes
Cook Time 16 minutes
Cool Time 1 hour
Total Time 1 hour 46 minutes
Course Dessert
Cuisine American
Servings 12
Calories 462 kcal

Ingredients
  

Cupcake Ingredients

  • cups all-purpose flour
  • 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

Buttercream Ingredients

  • ¾ cups fresh blueberries (plus extra for garnish)
  • cups powdered sugar
  • 1 stick unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • splash of milk (only needed if buttercream consistency is too dry)

Instructions
 

Directions For Cupcakes

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a 12-serving cupcake pan with paper liners. Set aside.
  • Add flour, baking powder, and lemon zest to a small mixing bowl and whisk to combine. Set aside.
  • In a large mixing bowl, cream the butter and sugar with an electric mixer.
  • Add the eggs and mix until very well combined.
  • Add the dry ingredients and mix until smooth.
  • Scrape down the sides of the bowl with a rubber spatula, then add the milk, vanilla, and lemon juice. Beat the batter until it’s very smooth and fluffy - about 2 minutes.
  • Spoon the batter evenly into the cupcake liners in a muffin pan until each one is approximately ¾ full.
  • Bake for 16 minutes, or until a toothpick inserted into one of the cupcakes comes out clean.
  • Carefully remove the cupcakes from the pan and place them on a wire cooling rack to cool completely.

Directions For Buttercream

  • Add the butter and powdered sugar to a large mixing bowl and mix with an electric mixer until just combined. The mixture will look very dry.
  • Place the blueberries in a food processor and puree.
  • Pour the pureed blueberries into the mixing bowl and beat until creamy, scraping down the sides of the mixing bowl with a rubber spatula several times to ensure all ingredients are fully incorporated.
  • If the buttercream appears too dry, add a small splash of milk and continue to beat well.
  • Add the buttercream to a large piping bag fitted with a large star tip and pipe a generous swirl of buttercream onto each cupcake.
  • Garnish with extra blueberries.

Notes

Beating the buttercream for an adequate amount of time is the key to having light and fluffy buttercream. Beat the buttercream for at least 2 minutes.
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 462kcalCarbohydrates: 82gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 71mgPotassium: 62mgFiber: 1gSugar: 68gVitamin A: 472IUVitamin C: 3mgCalcium: 55mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating




Julie

Friday 3rd of May 2024

Lemon and blueberry is such a classic combo, I love how you've used them here. Thanks for sharing with us at Handmade Monday, these lovely cupcakes will be a feature next week :-)

Esme Slabbert

Wednesday 1st of May 2024

What an awesome looking cupcake - blueberries - oh yum, love them I visited you via Happiness is Homemade. My entries are numbered #107+108. Please join SSPS: M-S https://esmesalon.com/tag/seniorsalonpitstop/

Laura @ Our Grand Lives

Tuesday 30th of April 2024

One of my favorite flavor combinations... especially in the spring! Can't wait to try this!

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