Description
These lemon blueberry cupcakes are sunshine in a wrapper—soft, tender vanilla-lemon cupcakes bursting with juicy blueberries and topped with a fluffy lemon swirl buttercream. Made with fresh lemon juice, real zest, and sweet blueberries, they’re a refreshing treat for any occasion. Perfect for birthdays, brunches, or just because it’s Tuesday. Simple to make, full of flavor, and guaranteed to disappear fast!
Ingredients
For the Cupcakes (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 and zest to taste)
Optional Blueberry Puree Swirl:
2 cups fresh blueberries
¼ cup sugar
1 Tbsp cornstarch
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter, sugar, and lemon zest until light and fluffy—about 2–3 minutes.
Beat in eggs one at a time, then stir in the vanilla extract.
Alternate adding the flour mixture and milk, beginning and ending with flour, mixing just until combined.
Stir in the lemon juice, then gently fold in the floured blueberries.
If using the optional blueberry puree swirl, prepare it now: puree blueberries, sugar, and cornstarch, simmer until thickened, cool slightly, then swirl into batter.
Divide batter evenly among liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Lemon Swirl Buttercream:
In a mixing bowl, beat softened butter for 3–4 minutes until creamy.
Gradually add powdered sugar and lemonade concentrate, beating on low at first, then on high for 3–5 minutes until fluffy and smooth.
Pipe or spread onto fully cooled cupcakes. Garnish with fresh blueberries or a lemon twist if desired!
Notes
Toss your blueberries in flour before adding to the batter to prevent them from sinking.
Use buttermilk for a tangier flavor and extra moist crumb, but whole milk works beautifully too.
Frozen blueberries can be used straight from the freezer—no need to thaw!
The blueberry puree swirl is optional but adds a fun visual and flavor twist. Don’t overmix it into the batter or it will turn purple all over!
These cupcakes are best enjoyed the day they’re made, but they keep well in the fridge for up to 4 days.
Want to prep ahead? Unfrosted cupcakes can be frozen for up to 2 months. Just defrost, frost, and serve!