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    Home - Cupcakes

    Published: Feb 1, 2018 · Modified: Dec 12, 2022 by Amanda Powell · This post may contain affiliate links.

    Lemon Blueberry Cupcakes

    Jump to Recipe Print Recipe
    lemon blueberry cupcakes

    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. 

    overhead lemon blueberry cupcakes spread on table

    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.

    scattered lemon blueberry cupcakes overhead

    Ingredient overview

    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.

    Recipe tips

    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.

    three cupcakes in a row on marble tray

    How to make

    It doesn't take much to make these lemon blueberry cupcakes.

    1. Make the blueberry sauce. Cook the ingredients for the sauce together until the juices thicken. Leave to cool completely.
    2. Make the batter using the normal methods and evenly divide the batter in the cupcake liners.
    3. Add some of the blueberry sauce and use a knife or skewer to swirl it in.
    4. Bake until a toothpick comes out with a few crumbs attached. Allow to cool completely.
    5. 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
    close up of cupcake on plate with bite missing

    Recipe FAQs

    Can I use frozen blueberries?

    Absolutely, it doesn't change how you change you make the cupcakes

    Can I convert this recipe to a cake?

    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.

    There isn't anything better than a lemon blueberry cupcake the make your day a bit sweeter!

    Lemon Blueberry Cupcakes

    Amanda Powell
    Fluffy lemon cupcakes with swirls of blueberry syrup topped with lemon frosting with a blueberry swirl
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 18 mins
    Additional Time 20 mins
    Total Time 1 hr 20 mins
    Course cupcakes
    Cuisine American
    Servings 12 cupcakes
    Calories 458 kcal

    Ingredients
      

    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

    Instructions
     

    • 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!

    Notes

    Store them at room temperature for up to two days.

    Nutrition

    Serving: 1gCalories: 458kcalCarbohydrates: 73gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 77mgSodium: 323mgFiber: 1gSugar: 57g
    Keyword blueberry, buttercream, lemon
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Celine says

      May 04, 2022 at 4:43 pm

      Do you recommend fresh or frozen blueberries for the sauce? I can't wait to make these for Mothers' Day!

      Reply
      • Amanda Powell says

        May 04, 2022 at 5:05 pm

        Either will work just fine! I think frozen blueberries are more convenient, but since we are cooking down the blueberries fresh will work just as well as frozen!

        Reply
    2. Adrianna V says

      June 11, 2018 at 12:39 am

      THESE ARE AMAZING! I am 15 years old and I wanted to make these for my family. They were SO impressed and said I should be on 'Kids Chopped' 🙂 This is the best cupcake recipe ever; even if you are a chocolate lover!! WELL DONE

      Reply
    3. Christina says

      March 05, 2018 at 8:19 am

      I love anything with blueberry and these cupcakes didn't disappoint! So luscious!

      Reply
    4. Sandra says

      March 05, 2018 at 1:19 am

      I love these! They are so cute and delicious that I made them for a baby shower, they were a huge hit! Thanks!

      Reply
    5. Crystal Lopez says

      March 02, 2018 at 11:43 am

      Totally decadent without the heaviness that cupcakes usually have. I love the combination of lemon and blueberry!

      Reply
    6. Wendy O’Neal says

      March 02, 2018 at 12:06 am

      I had to make these!!! I love blueberries and lemon together and these did not disappoint. Scrumptious!

      Reply
    7. Chantal says

      March 01, 2018 at 9:30 am

      Absolutely delicious! Sorry I shared this batch with my kids...they were so good I should have kept them all for myself!

      Reply
    8. Regina says

      February 03, 2018 at 10:01 am

      As much of a chocolate lover that I am bright and citrusy desserts have my heart too. This lemon blueberry combination sounds wonderful!

      Reply
    9. Nellie says

      February 02, 2018 at 3:26 pm

      These are SO gorgeous and the flavors are so refreshing. Thank you!!!

      Reply
    10. Aimee says

      February 02, 2018 at 2:52 pm

      Blueberry and lemon are one of my favorite flavor combos! These cupcakes are perfection!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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