Description
These Lemon Blueberry Cupcakes are bursting with bright citrus and juicy berries, topped with tangy lemon buttercream. Perfect for spring and summer occasions or anytime you want a fruity, refreshing dessert.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour (or 1¾ cups all-purpose + ¼ cup almond flour)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- ¾ cup whole milk (or buttermilk)
- 1 cup fresh blueberries, coated in flour
For the Lemon Buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, and salt. Toss blueberries with 1 tbsp of this flour mixture.
3. Cream butter and sugar until fluffy, 3–4 minutes.
4. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
5. Alternate adding flour mixture and milk, beginning and ending with flour. Mix just until combined.
6. Fold in blueberries gently.
7. Fill cupcake liners ¾ full and bake for 18–20 minutes, until a toothpick comes out clean.
8. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
9. To make frosting, beat butter until fluffy, then add powdered sugar gradually.
10. Mix in lemon juice, zest, and heavy cream. Beat until smooth.
11. Frost cooled cupcakes and garnish with extra zest or blueberries if desired.
Notes
- Frozen blueberries can be used, do not thaw before baking.
- For a stronger lemon flavor, add ½ tsp lemon extract to the batter.
- Brush cooled cupcakes with lemon syrup before frosting for extra moisture.
- Use almond flour for added richness and a nutty undertone.
- Frosted cupcakes can be refrigerated up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry cupcakes, spring cupcakes, lemon buttercream, fresh fruit cupcakes