Go Back
+ servings
Blueberry Lemon Cupcake

Blueberry Lemon Cupcake

Jennie Duncan
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 339 kcal


  • 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


  • 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


  • 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.


  • 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.


Calories: 339kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 62mgSodium: 145mgPotassium: 94mgSugar: 36gVitamin A: 535IUVitamin C: 2.6mgCalcium: 43mgIron: 0.8mg
Keyword blueberry, cupcake, lemon
Tried this recipe?Let us know how it was!