Lemon Blueberry Cupcakes with Lemon Swirl Buttercream

These lemon blueberry cupcakes with lemon swirl buttercream are the kind of summer treat that instantly lifts your spirits. First, thank you for stopping by—whether you’re a longtime reader or a curious new baker, I’m so glad you’re here! These cupcakes are sunshine in a bite, bursting with juicy blueberries, zesty lemon, and topped with a dreamy lemon-infused frosting that’s anything but boring!!

What Are Lemon Blueberry Cupcakes?

Lemon blueberry cupcakes are light, tender vanilla-lemon cupcakes folded with plump blueberries and topped with a fluffy lemon swirl buttercream. They’re fresh, fruity, and absolutely irresistible—perfect for summer gatherings, baby showers, birthdays, or when you simply want to bake something joyful.

These cupcakes strike the perfect balance between tart lemon brightness and sweet blueberry richness. Paired with that citrusy buttercream, you’ve got a cupcake that’s light but flavorful, sweet but not cloying—just right.

Why You’ll Love This Recipe

• Fresh and vibrant flavor: Lemon and blueberry are a match made in dessert heaven.
• Soft, moist crumb: The buttermilk (or whole milk) keeps them ultra-tender.
• Crowd-pleaser: These never last long at potlucks or picnics.
• Customizable: Easily add a blueberry swirl or switch up the frosting.
• Make-ahead friendly: These cupcakes store well and freeze beautifully.

What Do Lemon Blueberry Cupcakes Taste Like?

Think fluffy vanilla cake kissed with lemon zest and brightened with real lemon juice. The blueberries bake into juicy pockets of fruit, almost like jam, scattered through the moist crumb. The lemon swirl buttercream? Tangy, creamy, and smooth as silk. The combo is zingy, sweet, and fresh—like summer vacation in cupcake form.

Benefits of These Cupcakes

• Naturally fruity: Uses fresh lemon juice and real blueberries.
• Kid-friendly & adult-approved: Sweet enough for kids, sophisticated enough for brunch.
• Perfect base recipe: This batter adapts well to other fruits or flavors.
• Freezer-friendly: Bake now, frost later!
• No fancy tools needed: Just a couple bowls and a whisk.

Ingredients for Lemon Blueberry Cupcakes

For the Cupcake Batter (Makes 12 Standard Cupcakes)

• 1½ cups (188 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (113 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 Tbsp lemon zest (from about 1 medium lemon)
• 2 large eggs, room temperature
• 1½ tsp pure vanilla extract
• ½ cup (120 ml) whole milk or buttermilk, room temperature
• ¼ cup (60 ml) fresh lemon juice
• 1 cup (140 g) fresh or frozen blueberries (tossed in 1 Tbsp flour)

For the Lemon Swirl Buttercream

• 1 cup (225 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 6 Tbsp thawed frozen lemonade concentrate (or fresh lemon juice & zest to taste)

Tools You’ll Need

• 12-cup muffin tin
• Paper cupcake liners
• Electric hand or stand mixer
• Mixing bowls (medium and large)
• Spatula or whisk
• Citrus zester
• Measuring cups and spoons
• Cooling rack

Optional Add-In: Blueberry Puree Swirl

Ingredients

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 Tbsp cornstarch

Instructions

1. Puree all ingredients until smooth.
2. Heat over medium, stirring constantly for about 6 minutes, until thickened.
3. Let cool, then gently swirl into the cupcake batter before baking for a dramatic look and extra blueberry punch!

How to Make Lemon Blueberry Cupcakes

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream butter, sugar, and zest: In a separate large bowl, use a mixer to beat the butter, sugar, and lemon zest until light and fluffy (about 2–3 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract.
5. Alternate flour and milk: Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry mixture.
6. Stir in lemon juice until just combined. (Don’t overmix!)
7. Fold in blueberries: Toss blueberries with 1 Tbsp flour, then gently fold them into the batter.
8. Fill liners: Divide the batter evenly, filling each liner about ⅔ full.
9. Bake: Bake for 18–20 minutes or until a toothpick inserted comes out clean.
10. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making the Lemon Swirl Buttercream

1. In a chilled mixing bowl, beat softened butter for about 4 minutes until creamy and smooth.
2. Gradually add powdered sugar and lemonade concentrate (or lemon juice + zest), beating on low speed to avoid sugar clouds.
3. Once combined, beat on high for 3–5 more minutes until light, fluffy, and pipeable.

Serving Suggestions

These cupcakes are perfect as-is, but if you’re feeling extra fancy:

• Garnish with a few fresh blueberries or a lemon twist on top.
• Pipe the buttercream in a tall swirl for a bakery-style look.
• Serve with iced tea or sparkling lemonade for a refreshing pairing.

Tips for the Best Lemon Blueberry Cupcakes

• Room temperature ingredients = smoother batter and better rise.
• Toss blueberries in flour to prevent them from sinking.
• Use buttermilk if you want extra tang and tenderness.
• Don’t overmix the batter after adding the flour—it’ll keep your cupcakes soft and fluffy.
• Add the blueberry puree swirl for a dramatic visual and flavor boost.

How to Store These Cupcakes

• Unfrosted cupcakes: Store in an airtight container at room temp for up to 2 days or freeze for up to 2 months.
• Frosted cupcakes: Keep in the fridge in a covered container for up to 4 days. Let come to room temperature before serving for best flavor and texture.

FAQs About Lemon Blueberry Cupcakes

Can I use frozen blueberries?

Absolutely! Just don’t thaw them—add them frozen and toss them in flour as you would fresh berries.

What can I use instead of buttermilk?

Whole milk works just fine, or make your own buttermilk by combining ½ cup milk with 1½ tsp lemon juice or vinegar. Let it sit for 5 minutes.

Can I make these gluten-free?

Yes—use a 1:1 gluten-free all-purpose flour blend and check that your baking powder is GF-friendly.

Can I use a different frosting?

Of course! A classic cream cheese frosting or vanilla buttercream works beautifully too.

Final Thoughts: These Cupcakes are Bursting with Joy!

If you’ve been looking for a cupcake recipe that feels like summer, this is it. These lemon blueberry cupcakes with lemon swirl buttercream are bright, moist, and packed with flavor. They’re the kind of treat that brings people together and disappears fast—so maybe go ahead and make a double batch 😄

Craving More Blueberry or Lemon Goodness?

You’ll love these recipes too:

• Peach Blueberry Crisp with Almond Streusel
• Lemon Cream Tartlets
• Blueberry Muffin Cake
• Lemon Raspberry Scones

Let’s Stay Connected!

Tried this recipe? I’d love to see it! Leave a review, tag me in your photos, and don’t forget to share on Pinterest. Your feedback means the world—and helps more bakers find this little slice of sunshine.

Nutritional Information (Per Cupcake, Frosted)

• Calories: ~360
• Fat: 18g
• Carbohydrates: 48g
• Sugar: 35g
• Protein: 3g
• Fiber: 1g

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