Skip to Content

Blueberry Lemon Cupcakes

By: Author Olivia Whalen

Posted on Last updated:

We recently celebrated our youngest daughter’s 2nd birthday! Hard to believe that my last baby is already in toddler hood. Time goes by so quickly with little ones. 

Store bought cupcakes are SO sweet and have dye packed frostings. She won’t eat them! Our girl prefers from scratch baking from her mamas kitchen and for that my heart sings! She is our berry loving gal, so I knew I had to make a batch of my blueberry lemon cupcakes! 

To bring these delightful little treats to a more delicious place, I’ll even make my own lemon blueberry buttercream frosting. The color of this frosting is gorgeous and with just a little bit of effort you can top them to make them look store bought. 

Blueberry Lemon Cupcakes

blueberry lemon cupcakes

 

Ingredients: 

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 2 tsps vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cup flour, divided, 1 1/4 for batter – 1/4 cup for coating blueberries
  • 1/4 tsp. salt
  • 1 1/4 tsp. baking powder
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 cup of blueberries, halved

Directions: 

  1. Preheat oven to 375 degrees, F. Line a muffin tin with 12 liners.
  2. Add butter and sugar to stand mixer and beat together on medium setting until combined and fluffy.
  3. Mix in eggs, vanilla extract and milk. Continue mixing until smooth.
  4. On lowest speed setting slowly add in divided flour (1 1/4 cup), baking powder, and salt until combined. 
  5. Add your lemon juice and zest to mixer. 
  6. In separate bowl use remaining flour to toss and evenly coat your blueberries. (This will keep them from sinking in the cupcakes!)
  7. Fold blueberries into batter slowly and carefully.
  8. Fill muffin tin liner 2/3 of the way with batter and bake for 18-20 minutes using the toothpick method to be sure they are cooked through!
  9. Remove from oven and allow to cool completely.

From Scratch Lemon Blueberry Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup blueberry preserves
  • 2 tbsp. lemon juice
  1. Add butter into stand mixer on low setting. Begin to cream your butter, and then, start adding in powdered sugar in 1/2 cup increments allowing to combine well between each. 
  2. Increase stand mixer setting to medium for about 1 minute or until mix becomes fluffy.
  3. Add lemon juice and blueberry preserves until combined.
  4. Pipe your frosting onto cupcakes. (It was a warm day here, so I placed my frosting bag into the freezer for 2 minutes before piping!)

 

lemon blueberry frosting

 

This recipe can be easily manipulated to suit your taste buds. If a buttercream frosting is too sweet for you, simply swap it out for a cream cheese base and then add in your preserves and lemon juice.

Blueberries not your go-to berry? Go ahead and swap out the blueberries for any other berry! Blackberries, strawberries and raspberries all do wonderfully in this recipe. Do you love all of the berries? Go ahead and do a mixed berry batch!

Maybe you want to keep it as scratch as possible! Make your own preserve in advance to use for this recipe going forward! Here are some wonderful recipes to try out….

What is that saying….eat the cake? Well eat the HOMEMADE cake, relish in your tasty creations and give the gift of scratch baking to the people you love!

You Might Also Like…

Love, light and a little grace…

-Olivia