Lemon Blueberry Cupcakes with Lemon Buttercream

There’s something magical about the combination of lemon and blueberry; it’s like sunshine and summer berries decided to throw a party in your mouth. These Lemon Blueberry Cupcakes with Lemon Buttercream are my go-to when I need a dessert that feels special but doesn’t keep me in the kitchen all day. I’ve made them for baby showers, birthdays, and even just because, trust me, nobody complains when these show up!

The secret? Fresh lemon zest and juice give the cupcakes a bright, zingy flavor, while the blueberries add little bursts of sweetness. And that lemon buttercream? Oh, it’s the fluffy, tangy crown that ties everything together. I’ve tweaked this recipe over the years, once even swapping in yogurt when I ran out of milk (it worked!). But this version? It’s the one I keep coming back to.

The batter comes together fast, and the frosting is so simple, you’ll wonder why you ever bought store-bought. Plus, they’re just as pretty as they are delicious. Whether you’re a beginner baker or a seasoned pro, these cupcakes will have everyone asking for the recipe. (Spoiler: It’s this one!)

Table of Contents

Why You’ll Love These Lemon Blueberry Cupcakes with Lemon Buttercream

These cupcakes aren’t just another dessert, they’re little bites of happiness. Here’s why they’ve become my absolute favorite (and probably will be yours too!):

• Bright, balanced flavors: The zesty lemon and sweet blueberries play off each other perfectly—no one flavor overpowers the other.
• Easy enough for weeknights: From bowl to table in 30 minutes? Yes, please! The batter comes together fast, and the frosting is foolproof.
• Crowd-pleasing magic: Kids love ’em, adults adore ’em—I’ve never brought these to a party without someone asking for the recipe.
• Versatile star: Fancy enough for bridal showers, simple enough for lunchboxes. I’ve even served them unfrosted as muffins with morning coffee!
• That buttercream: Light, fluffy, and just tart enough to keep you coming back for “just one more bite.”

Seriously—if sunshine had a flavor, it would taste like these cupcakes.

Ingredients for Lemon Blueberry Cupcakes with Lemon Buttercream

Gathering the right ingredients is half the battle—and trust me, these simple pantry staples come together to make something spectacular! Here’s what you’ll need, split into cupcakes and frosting so nothing gets missed. (Pro tip: Let your butter and eggs sit out for 30 minutes before starting—room temp ingredients mix smoother!)

For the Cupcakes:

• 1 ½ cups (180g) + 1 tablespoon (7.5g) all-purpose flour, divided (yes, that extra tablespoon matters for the blueberries!)
• 2 ½ teaspoons baking powder (for that perfect rise)
• ½ teaspoon salt (balances the sweetness)
• ½ cup (113g) unsalted butter, softened (real butter only—Grandma’s rule!)
• 1 cup (200g) granulated sugar
• Zest of 2 lemons (use a microplane—it catches all the fragrant oils)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (the good stuff!)
• ½ cup (120mL) milk (whole milk makes them extra tender)
• ¼ cup (60mL) fresh lemon juice (bottled just isn’t the same)
• ¾ cup (105g) blueberries (fresh or frozen—no need to thaw!)

For the Lemon Buttercream:

• ½ cup (113g) unsalted butter, softened
• Zest of one lemon (more zing!)
• 2 to 2 ½ cups (240-300g) powdered sugar (adjust for your preferred thickness)
• 2 tablespoons fresh lemon juice
• ⅛ teaspoon salt (trust me, it brightens the frosting)

Equipment You’ll Need

No fancy gadgets required—just grab these basics:

• 12-cup muffin pan (or two 6-cup pans)
• Electric mixer (handheld works great)
• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Microplane or fine grater (for the lemon zest)
• Cupcake liners (the pretty ones make me happy!)

That’s it—now let’s bake some sunshine!

How to Make Lemon Blueberry Cupcakes with Lemon Buttercream

Ready to turn those ingredients into something magical? Follow these steps—I’ve made this recipe dozens of times, and these are the little tricks that guarantee perfect cupcakes every single bake.

Preparing the Cupcake Batter

First things first: Preheat that oven to 350°F (177°C) and line your muffin pan with those cute liners (pro tip: spritz the liners with a tiny bit of cooking spray to prevent sticking). Now, let’s make magic:

1. Whisk together 1 ½ cups flour, baking powder, and salt in a bowl—this ensures no clumps of baking powder sneak into your batter. Set it aside.
2. In a large bowl, beat the softened butter, sugar, and lemon zest until fluffy—about 2 minutes with a mixer. This step is key for texture, so don’t rush it! The mixture should look pale and dreamy.
3. Add eggs one at a time, mixing well after each. Then, mix in the vanilla. Scrape down the sides of the bowl—those rogue butter bits need love too!
4. Combine the milk and lemon juice (it’ll look curdled—totally normal!). Now, alternate adding the flour mixture and milk mixture to the butter mixture, starting and ending with flour. Mix just until combined—overmixing makes tough cupcakes!
5. Toss those blueberries with the remaining 1 tablespoon flour (this keeps them from sinking to the bottom). Gently fold them into the batter with a spatula—no mixer here, or you’ll crush them!

Baking and Cooling the Cupcakes

Scoop the batter into liners (I use an ice cream scoop for evenness—about ¾ full). Bake for 18-20 minutes until the tops spring back when lightly pressed. Don’t overbake, or they’ll dry out! Cool in the pan for 5 minutes, then transfer to a rack. Wait until completely cool before frosting—warm cupcakes melt buttercream into a sad puddle.

Making the Lemon Buttercream Frosting

While cupcakes cool, beat the softened butter and lemon zest until creamy. Gradually add powdered sugar, lemon juice, and salt, beating until smooth. Too thick? Add a teaspoon of milk. Too thin? More powdered sugar. Taste as you go—I always sneak an extra pinch of zest for more zing!

Assembling the Cupcakes

Pipe or spread the frosting onto cooled cupcakes. Top with extra blueberries or lemon slices if you’re feeling fancy. Then try not to eat them all at once—I dare you!

Tips for Perfect Lemon Blueberry Cupcakes with Lemon Buttercream

After making these cupcakes more times than I can count (and licking the bowl just as often), here are my foolproof secrets for the best results:

• Fresh lemon is non-negotiable: Bottled juice just doesn’t have the same bright pop. Roll your lemons on the counter before juicing—you’ll get way more!
• Fold, don’t mix: When adding blueberries, use a gentle hand to keep them whole. I use a rubber spatula and pretend I’m turning pages in a book.
• Room temp ingredients matter: Cold butter and eggs don’t incorporate as smoothly. If you forgot to set them out, place eggs in warm water for 5 minutes and microwave butter for 5-second bursts.
• The toothpick lie: Overbaking is the enemy! Pull them when tops spring back, even if the toothpick isn’t 100% clean—they keep cooking as they cool.
• Frosting too soft? Chill it for 10 minutes before piping. Too stiff? Add lemon juice ½ teaspoon at a time.
• Store unfrosted cupcakes airtight at room temp for 2 days. Frosted ones last in the fridge, but bring to room temp before serving—cold buttercream tastes like regret.

Variations and Substitutions

Got dietary needs or just want to mix it up? No problem—this recipe is super flexible! Here are my favorite tweaks:

• Gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend (I love King Arthur’s).
• Dairy-free dream: Use plant-based butter and almond milk—just watch your frosting thickness.
• Berry swap: Raspberries or blackberries work great instead of blueberries (still toss in flour!).
• Double lemon: Add a tablespoon of lemon extract to the batter if you’re obsessed with citrus.
• Frosting twist: Fold in a tablespoon of blueberry jam for a pretty swirl effect!

See? You can make these cupcakes your own without losing that sunny lemon-blueberry magic.

Serving and Storing Lemon Blueberry Cupcakes with Lemon Buttercream

These cupcakes taste best at room temperature—the buttercream gets that perfect creamy texture, and the lemon flavor really pops! If you’ve refrigerated them (frosted cupcakes last up to 3 days in the fridge), let them sit out for 30 minutes before serving. For the prettiest presentation, add fresh blueberries and lemon zest right before serving—they’ll look like they came from a bakery!

Unfrosted cupcakes stay fresh in an airtight container at room temp for 2 days, or freeze them for up to 2 months (thaw overnight before frosting). Leftovers? Ha—good luck having any!

Nutritional Information

Each cupcake (frosted) has approximately 431 calories, with 18g fat, 65g carbs, and 3g protein. These estimates can vary based on ingredient brands or adjustments—like extra frosting (no judgment here!). For precise counts, plug your exact ingredients into a nutrition calculator. Enjoy every delicious bite!

Lemon Blueberry Cupcakes with Lemon Buttercream FAQs

Can I use frozen blueberries instead of fresh?
Absolutely! No need to thaw them—just toss frozen berries in flour and fold them right into the batter. They might turn your batter slightly purple, but the taste will still be perfect. (I keep a bag in my freezer for cupcake emergencies!)

How long do these cupcakes stay fresh?
Frosted cupcakes last 3 days in the fridge (let them come to room temp before serving). Unfrosted? 2 days at room temp in an airtight container. They rarely last that long in my house though—my kids start sneaking them by day two!

Can I make these cupcakes ahead?
Yes! Bake them 1-2 days in advance and store unfrosted. Make the frosting up to 3 days ahead—just rewhip it for 30 seconds before piping. The lemon zest in the frosting actually gets more flavorful overnight!

Why did my blueberries sink to the bottom?
You probably skipped tossing them in flour, that light coating helps them “float” in the batter. Also, don’t overmix after adding them! A gentle fold is all they need.

Share Your Thoughts

Did you bake these sunshine-filled cupcakes? I’d love to hear how they turned out, leave a comment below or tag me on Instagram! Your reviews and tweaks help other bakers too. Now go enjoy that perfect balance of zesty lemon and sweet blueberries (and maybe save one for me!).

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