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Lemon Cupcakes with Blueberry Buttercream

Lemon cupcake topped with swirled blueberry buttercream frosting and fresh blueberries.
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Bright and refreshing lemon cupcakes topped with a naturally colored and flavored blueberry buttercream frosting. These cupcakes are perfect for spring and summer celebrations, offering a delightful mix of citrus tang and berry sweetness.

Ingredients

  • All-purpose flour – provides the structure for the cupcakes
  • Baking powder – helps the cupcakes rise and stay fluffy
  • Salt – enhances overall flavor and balances sweetness
  • Unsalted butter – adds richness and moisture to both cupcakes and frosting
  • Granulated sugar – sweetens the batter and helps with aeration
  • Eggs – bind the ingredients and contribute to texture and structure
  • Lemon zest and juice – infuse the cupcakes with bright citrus flavor
  • Vanilla extract – enhances both lemon and blueberry notes
  • Whole milk – keeps the cupcakes moist and tender
  • Powdered sugar – sweetens and thickens the frosting
  • Blueberry puree – adds natural flavor and color to the buttercream
  • Heavy cream (optional) – adjusts the frosting texture for easier piping or spreading

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk to the wet mixture, mixing gently.
  6. Divide the batter into cupcake liners, filling each about three-quarters full.
  7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  8. Chill cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For the frosting, simmer blueberries, mash and strain to create a puree.
  10. Whip butter until creamy, then gradually add powdered sugar while mixing.
  11. Add blueberry puree and vanilla extract to the butter mixture and mix until combined.
  12. If needed, adjust the consistency with heavy cream.
  13. Frost completely cooled cupcakes with blueberry buttercream and serve.

Notes

  • Use fresh lemon zest for maximum flavor impact.
  • Do not overmix the batter to avoid dense cupcakes.
  • Cool cupcakes fully before applying frosting.
  • Make blueberry puree ahead of time to save on prep time.
  • Chill frosting if it becomes too soft from the berry puree.

Nutrition

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