Blueberry Lemon Cupcake

Blueberry Lemon Cupcake

Course Dessert
Cuisine American
Keyword blueberry, cupcake, lemon
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes
Calories 339 kcal
Author Jennie Duncan


  • 1 cup unsalted butter (softened)
  • 1 3/4 cup sugar
  • 2 tablespoons lemon zest
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 3 cups fresh blueberries


  • 1/2 cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Prepare muffin tin with liners and set aside.

  2. 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.
  3. 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.
  4. Fold in blueberries and pour batter into prepared muffin tin and bake for 15-20 minutes or until a toothpick comes out clean.


  1. 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 Facts
Blueberry Lemon Cupcake
Amount Per Serving
Calories 339 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 62mg 21%
Sodium 145mg 6%
Potassium 94mg 3%
Total Carbohydrates 48g 16%
Sugars 36g
Protein 3g 6%
Vitamin A 10.7%
Vitamin C 3.2%
Calcium 4.3%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.