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    Home » Dessert » Blueberry Lemon Cupcake

    Blueberry Lemon Cupcake

    Published: Apr 23, 2019 · Modified: Jun 24, 2022 by Jennie · This post may contain affiliate links

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    The perfect summer treat full of flavor and topped with rich frosting. These Blueberry Lemon Cupcake are easy to make and a recipe I think you are going to love. Blueberry and lemon is one of my favorite flavor combos for the summer time. If you love it as much as I do then check out my recipe or a Blueberry Lemon Loaf next. 

    Blueberry Lemon Cupcake

    We love the spring and summer time and all the fresh fruit. My boys could eat berries all day long and baking with them is even better. These Blueberry Lemon cupcakes are perfect for spring and summer. I make them for just about every get-together or BBQ we have and they are always a hit! Plus they are so simple to make which is always a win in my books.

    Blueberry Lemon Cupcake

    Making Blueberry Lemon Cupcake:

    Step one: Start by preheating your oven and then preparing your muffin tin with paper liners.

    Step two: Next cream together butter, sugar, and lemon zest. I used my stand mixer but you could also use a large bowl and a hand mixer for this. Cream it until well combined. I left mine on for about 3-4 minutes. It should be light in color when ready. Add in eggs one at a time and then vanilla continues to beat for another 2-3 minutes.
    Step three: In a separate bowl mix together flour, baking powder, and salt. Slowly add these dry ingredients into the wet in your mixer. Alternate adding dry ingredients and buttermilk until combined.
    Step four: Last fold in blueberries with a spoon or spatula. You don't want to mix them in using your stand or hand mixer. Then pour batter into prepared muffin tin and bake cooked through and a toothpick comes out clean.

    Butter Cream Lemon Frosting:

    Making your own frosting is so simple. You only need a few ingredients in a mixer or with a hand mixer and it's ready. Here is all you need:

    • Butter - I used unsalted to keep the frosting sweet. You will want to make sure your butter is softened to room temperature.
    • Cream Cheese - 1 block that is also softened.
    • Powdered sugar - also known as confectioners' sugar.
    • Lemon juice
    • Lemon zest
    • Vanilla extract

    Cream together butter and cream cheese stand mixer. Slowly add in powdered sugar, lemon juice, lemon zest, and vanilla. Mix together until creamy and well combined. At this time is it optional but if you want a thinner frosting you can add in milk. Pipe onto cooked and cooled cupcakes

    Blueberry Lemon Cupcake

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    Blueberry Lemon Cupcake

    Blueberry Lemon Cupcake

    Jennie Duncan
    The perfect summer treat full of flavor and topped with rich frosting. These Blueberry Lemon Cupcake are easy to make and a recipe I think you are going to love. Blueberry and lemon is one of my favorite flavor combos for the summer time.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes
    Calories 339 kcal

    Ingredients
      

    • 1 cup unsalted butter (softened)
    • 1 ¾ cup sugar
    • 2 tablespoons lemon zest
    • 3 eggs
    • ½ teaspoon vanilla extract
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • ¾ cup buttermilk
    • 3 cups fresh blueberries

    Frosting:

    • ½ cup unsalted butter (softened)
    • 8 oz cream cheese (softened)
    • 4 cups powdered sugar
    • 1 ½ teaspoons lemon juice
    • ½ teaspoon lemon zest
    • ¼ teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350 degrees F. Prepare muffin tin with liners and set aside.
    • In a stand mixer (or in a large bowl using a hand mixer) cream together butter, sugar, and lemon zest. Cream until well combined (about 3-4 minutes). Add in eggs one at a time and then vanilla continues to beat for another 2-3 minutes.
    • In a separate bowl mix together flour, baking powder, and salt. Slowly add these dry ingredients into the wet in your mixer. Alternate adding dry ingredients and buttermilk until combined.
    • Fold in blueberries and pour batter into prepared muffin tin and bake for 15-20 minutes or until a toothpick comes out clean.

    Frosting:

    • Cream together butter and cream cheese stand mixer. Slowly add in powdered sugar, lemon juice, lemon zest, and vanilla. Mix together until creamy and well combined. (Optional: add milk for a thinner frosting). Pipe onto cooked and cooled cupcakes.

    Nutrition

    Calories: 339kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 62mgSodium: 145mgPotassium: 94mgSugar: 36gVitamin A: 535IUVitamin C: 2.6mgCalcium: 43mgIron: 0.8mg
    Keyword Blueberry Lemon Cupcake
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    Comments

    1. Peggy

      July 29, 2020 at 4:16 pm

      Can I bake this in a 13x9 pan instead of cupcakes

      Reply
      • Jennie

        August 04, 2020 at 1:40 pm

        You can, but when making a cupcake recipe into a cake, you usually need to double the batch.

        Reply

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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