Lemon Blueberry Cupcakes

A berry burst of flavor in your mouth! Moist lemon blueberry cupcakes with fresh blueberries in the cupcakes and the frosting.

If you have fresh blueberries, try these lemon blueberry cupcakes. The frosting uses fresh blueberry puree which gives it a gorgeous deep pink color.

These cupcakes are perfect for a spring or summer picnic, brunch or Mother’s Day.

lemon blueberry cupcakes with fresh berries on a table

About these Lemon Blueberry Cupcakes:

  • Flavor: Lemon always makes baked goods taste light and fresh. Pockets of berries add a slight sweetness to this white cupcake base. The frosting isn’t too rich but the salted butter does tone down the sweetness slightly.
  • Texture: The lemon juice combines with the milk to give these cupcakes a light and fluffy buttermilk-style texture. The cupcake is moist, and the fresh blueberries inside only add to that.
  • Method: This bakes in the oven in a traditional 12 cavity cupcake pan.
how to make blueberry cupcakes

Tips for Making Lemon Blueberry Cupcakes

  • This recipe makes a small recipe, just 12 cupcakes.
  • The butter should not be at all melted, just at room temperature. The butter should give just slightly when you touch it. This will ensure your cupcakes will rise properly.
  • The eggs will mix in best if they are also at room temperature.
  • Use a hand mixer or stand mixer to mix the batter so everything gets combined well.
  • After you add the flour and baking powder, only mix until combined. Don’t overmix.
  • Divide all of the batter between 12 cupcakes. The liners will be pretty full which will give the cupcakes a nice top.
  • Depending on how juicy the blueberries are, you may need to add more powdered sugar to the frosting. You can start by only adding in about ¼ cup blueberry puree and add more if needed, or you can use the full ½ cup and add more sugar if needed.
a lemon blueberry cupcake with blueberry frosting

Storage Instructions

Store the cupcakes in an airtight container in the refrigerator for up to 4 days.

closeup of a lemon blueberry cupcake with a swirl of frosting
closeup of a lemon blueberry cupcake with a swirl of frosting

Lemon Blueberry Cupcakes

5 from 2 votes
A berry burst of flavor in your mouth! Moist lemon blueberry cupcakes with fresh blueberries in the cupcakes and the frosting.
Servings 12
Prep Time 10 minutes
Cook Time 24 minutes

Ingredients
 

For the cupcakes:

  • ¾ cup salted butter room temperature
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 lemon juice and zest
  • 1/3 cup whole milk
  • ½ teaspoon baking powder
  • 2 cups white all-purpose flour
  • 1 cup fresh blueberries

For the frosting:

  • ½ cup blueberries pureed
  • ¼ cup salted butter room temperature
  • 2 ½ – 3 cups powdered sugar

Instructions
 

  • Preheat your oven to 350ºF and line a muffin pan with cupcake liners.
  • Beat the butter and sugar in a medium sized bowl until it is smooth and creamy, scraping the sides of the bowl as needed.
  • Whisk in the eggs, juice and zest of one lemon, and milk until the batter is runny but evenly mixed.
  • Add the baking powder and flour. Whisk the ingredients together until no dry clumps of flour remain in the cupcake batter. Be careful not to overmix.
  • Gently fold in the blueberries until they are evenly distributed throughout your mixture.
  • Fill each cupcake liner to the top.
  • Place the cupcakes in the oven and bake them for 20-24 minutes, or until a toothpick can be cleanly removed from the center of the cupcakes.
  • Allow the cupcakes to cool while you prepare the frosting.
  • Whisk together the blueberry puree, butter, and 2 ½ cups of powdered sugar until the mixture is smooth. If your frosting is too runny, add ½ a cup of powdered sugar.
  • Frost the cupcakes to your liking, serve, and enjoy!
  • Store in an airtight container in the refrigerator.

Notes

• You can store these cupcakes in an airtight container for 4-5 days in the fridge.
• If you want to decrease the lemon profile in the cupcakes, add just the juice and not the zest.
• It is important to use softened butter and not melted butter in order to help ensure the cupcakes dome properly during the baking process.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 503kcal | Carbohydrates: 87g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 138mg | Potassium: 93mg | Fiber: 1g | Sugar: 69g | Vitamin A: 541IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 503
Keyword blueberry dessert, cupcake recipe

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