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.

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.

• 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.

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.

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.

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.

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!

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.

Here are a few more delicious cupcake recipes to try!

• Chocolate Cherry Cupcakes
• Mocha Cupcakes
• Pink Lemonade Cupcakes
• Hot Chocolate Cupcakes

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!