Description
Lemon Blueberry Cupcakes are a fresh and zesty dessert that combines juicy blueberries with tangy lemon flavor in every bite. Topped with a creamy lemon frosting, these cupcakes are easy to make and perfect for any occasion. Whether you’re hosting a party or simply craving something sweet, this recipe will be a crowd-pleaser. Follow this simple guide for delicious, bakery-style cupcakes at home!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 Tbsp lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
- 1 Tbsp flour (to toss blueberries)
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1–2 Tbsp heavy cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing after each. Stir in vanilla, lemon zest, and lemon juice.
- Gradually add dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Toss blueberries with 1 Tbsp of flour, then gently fold them into the batter.
- Divide the batter evenly among the cupcake liners, filling them about ¾ full.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla extract. Add heavy cream if needed for desired consistency.
- Frost cooled cupcakes and enjoy!
Notes
- Be sure to toss the blueberries with flour to keep them from sinking to the bottom of the cupcakes.
- Store frosted cupcakes in the fridge for up to 4 days or freeze unfrosted cupcakes for up to 3 months.
- For extra lemon flavor, add a bit more lemon zest to the frosting.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Blueberry Cupcakes, lemon cupcakes, blueberry cupcakes, lemon frosting