Bright, sunshine sweet lemon blueberry cupcakes. These beautiful cupcakes are infused with lemon with swirls of blueberry, then topped with a vanilla blueberry swirled buttercream frosting.
Why you'll love them
The bright flavors of the lemon brings out the blueberries and reminds you of everything you love about warmer weather. They're light, fluffy, and perfectly moist. Its a crowd pleasing flavor pairing that will put a smile on everyone's space.
Just like the blackberry lime cupcakes, it's the perfect balance of tart lemon and sweet blueberry that bursts with each bite.
What I love is how simple and easy this no-frills cupcake recipe is. It's mostly pantry staples that you likely already have, and then lemons and blueberries. Let's review some of the key ingredients you'll need.
- Flour - For the lightest and most tender cupcakes, I like to use cake flour. You can use all-purpose flour if you don't have access to cake flour.
- Buttermilk - For the best results, full fat buttermilk gives the cupcakes moisture and tenderness. You can also use whole milk instead.
- Lemons - You can use any lemons you have available, but I love using Meyer lemons. They add a bright, floral note to the cupcakes which really drive home the feeling of spring. It is also sweeter than the regular lemons you find which works well here in these cupcakes.
Make sure your lemons are at room temperature and roll them on a flat surface using the palm of your hand before you zest and juice them. It helps ensure you get the most juice as possible.
Zest your lemons before you juice them, it makes the process a lot easier.
Don't overfill your cupcake liners. It will result in batter that runs over and makes a mess while baking.
The cupcakes are finished when they bounce back when you gently press them or with a toothpick comes out with crumbs attached and no runny batter.
How to make
It doesn't take much to make these lemon blueberry cupcakes.
- Make the blueberry sauce. Cook the ingredients for the sauce together until the juices thicken. Leave to cool completely.
- Make the batter using the normal methods and evenly divide the batter in the cupcake liners.
- Add some of the blueberry sauce and use a knife or skewer to swirl it in.
- Bake until a toothpick comes out with a few crumbs attached. Allow to cool completely.
- Add some of the blueberry sauce to some of the frosting and add it, plus the remaining frosting in a piping bag and pipe onto the cooled cupcakes
Absolutely, it doesn't change how you change you make the cupcakes
Yes. You need to double the recipe and use 2 9-inch cake pans. You will need to increase the baking time. I recommend to start checking at 25 minutes.
Lemon Blueberry Cupcakes
For the Blueberry Sauce
- ⅔ cups blueberries
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- ⅛ teaspoon sea salt
For the Cupcakes
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- zest of two lemons
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature
- 3 tablespoons fresh lemon juice
- 18 teaspoons blueberry sauce
For the Frosting
- ¼ cup unsalted butter room temperature
- 8 ounces full fat cream cheese room temperature
- 2 ½ cups powdered sugar
- ⅛ teaspoon sea salt
- zest of a lemon
- 3 tablespoons blueberry sauce
- Make the blueberry sauce. Add the ingredients for the sauce to a small saucepan and heat to medium-high. Lightly mash and continue to cook until the liquid forms a thick syrup. Set aside to cool.
- Start the cupcakes while the sauce is cooling.
- Preheat the oven to 350F. Line the cupcake tin with liners. Set aside.
- Mix together the flour, baking powder, and salt together in a medium bowl and set aside.
- Add the butter, sugar, and lemon zest in a mixer and beat until light and fluffy - about 4 - 5 minutes on medium speed.
- Beat in the eggs one at a time. Make sure you beat well after you add each egg. Beat in the vanilla.
- Mix together the buttermilk and lemon juice in a small bowl.
- Alternate between adding the flour (in three additions) and the buttermilk/lemon mixture (in two additions). Stir until just combined.
- Fill the cupcake liners with the batter so that it is about ⅔ full. Add 1 ½ teaspoons of the blueberry sauce to the batter and use a toothpick to swirl.
- Bake for 15 - 18 minutes. Remove from the oven and allow to cool to room temperature.
- Make the frosting. Beat the butter and cream cheese until it is smooth and creamy. Add the lemon zest and salt, then the powdered sugar one cup at a time, beating well between each addition.
- Separate about ⅓ of the frosting and place in a small bowl. Mix in the blueberry sauce.
- Fit a piping bag with your desired piping tip. Begin adding both frostings, using mostly the regular frosting with spoonfuls of the blueberry frosting added in sporadically.
- Pipe the frosting over the cupcakes and garnish as desired!