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Lemon Blueberry Cupcakes – Easy, Moist & Bursting with Flavor

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These Lemon Blueberry Cupcakes are soft, fluffy, and full of bright, fresh flavor. Made with real lemon zest and juicy blueberries, they’re topped with a tangy lemon buttercream frosting for a perfect balance of sweet and citrus. Ideal for spring, summer, or any special occasion!

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 2 tablespoons vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)
  • ½ cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk (adjust texture)

Instructions

  1. Preheat oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time.
  3. Mix in lemon juice and zest. Alternate adding dry ingredients and buttermilk until just combined. Do not overmix.
  4. Toss blueberries in 1 tablespoon flour and gently fold into batter.
  5. Divide batter evenly among liners (about ⅔ full). Bake 18–20 minutes, until a toothpick comes out clean.
  6. Cool cupcakes for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  7. For frosting: beat butter until creamy, then add powdered sugar gradually. Mix in lemon juice, zest, vanilla, and cream until smooth and fluffy.
  8. Frost cooled cupcakes using a piping bag or spatula. Garnish with fresh blueberries or lemon zest if desired.

Notes

  • Use fresh lemons and blueberries for the best flavor.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Toss blueberries in flour to prevent them from sinking.
  • Ensure cupcakes are completely cool before frosting.
  • Store frosted cupcakes in the fridge for up to 5 days or freeze unfrosted cupcakes for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/lemon-blueberry-cupcakes/