Introduction

These Lemon Blueberry Cupcakes are a delightful combination of zesty lemon and sweet blueberries, baked into moist, tender cupcakes. Topped with a swirled blueberry buttercream, they are perfect for any spring or summer occasion.

A close-up of a single cupcake with two swirled layers of frosting on top, the first layer is light purple with a smooth, creamy texture, and the second layer is white creamy frosting, both mixed together in a spiral pattern. The frosting is sprinkled with small bits of yellow zest on top. The cupcake itself is golden brown with a soft, slightly crumbly texture inside a white paper liner. Surrounding the main cupcake are a few blueberries placed on a white marbled surface, and two more cupcakes with similar frosting are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (222 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) lightly packed brown sugar
1 large egg plus 1 egg yolk, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
3/4 cup (115 grams) fresh or frozen blueberries
2 tablespoons (16 grams) all-purpose flour (for tossing blueberries)
3/4 cup (115 grams) fresh or frozen blueberries (for buttercream, thawed and drained if frozen)
3 cups (306 grams) powdered sugar, sifted
2 sticks (227 grams) unsalted butter, at room temperature
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream
Lemon zest, for garnish

Instructions

Step 1: Preheat your oven to 350°F and line two standard muffin tins with 15 paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the butter with both sugars on medium-high speed until fluffy and well combined, about 3 minutes. Scrape down the bowl as needed.
Step 4: On medium-low speed, add the egg and egg yolk and beat until combined, scraping the bowl again if needed.
Step 5: Combine buttermilk, lemon zest, and lemon juice in a separate bowl.
Step 6: Add the flour mixture and buttermilk mixture to the butter mixture in alternating batches, starting and ending with the flour. Mix until just combined.
Step 7: Toss the blueberries with 2 tablespoons of flour, then gently fold them into the batter. Be careful not to overmix.
Step 8: Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Step 9: Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 10: To make the buttercream, puree the blueberries with a blender or food processor and strain through a fine mesh to remove skins. Set aside.
Step 11: Beat together the powdered sugar and butter on low speed until blended, then increase to medium and beat for 3 minutes. Add salt and vanilla and beat for another minute.
Step 12: Remove half of the buttercream to a separate bowl. Gradually add the blueberry puree to this half until you achieve a well-colored, flavorful frosting without thinning it too much. Add more powdered sugar if needed.
Step 13: Add the heavy cream to the plain buttercream and beat until combined.
Step 14: For a swirled effect, spoon the plain and blueberry buttercreams into opposite sides of a large piping bag fitted with a decorative tip. Slightly blend the colors by squeezing gently, then pipe onto the cooled cupcakes.
Step 15: Garnish each cupcake with a little lemon zest before serving.
Step 16: Serve immediately or store at room temperature for up to 1 day, or refrigerate up to 3 days. Bring cupcakes to room temperature before serving.

Tips & Variations

Use fresh blueberries when in season for the best flavor, or frozen ones that have been thawed and drained to avoid extra moisture.
To make a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice, and use a dairy-free butter alternative for the frosting.
For extra lemon flavor, add a teaspoon of lemon extract to the batter or frosting.
If you prefer a less sweet frosting, reduce the powdered sugar slightly and add more cream until desired texture is reached.

Storage

Store the cupcakes at room temperature in an airtight container for up to 1 day. For longer storage, refrigerate them for up to 3 days. Before serving, allow refrigerated cupcakes to come to room temperature to restore their soft texture and flavor.

How to Serve

The image shows three blueberry cupcakes placed closely on a white plate with a fine gold rim, sitting on a white marbled surface. Each cupcake has a yellowish base with visible blueberries baked inside, showing a slightly moist texture and dark purple spots from the berries. The top of each cupcake is decorated with a swirl of creamy frosting in two colors, lavender purple and white, evenly twisted together to create a soft, smooth texture in a rose pattern. Small yellow zest pieces are sprinkled delicately on the frosting, adding a subtle contrast. Fresh blueberries are scattered on the plate around the cupcakes, enhancing the overall visual appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just make sure to thaw and drain them thoroughly before using to prevent excess moisture in the batter and frosting.

How do I achieve the swirled buttercream effect?

Spoon plain and blueberry buttercream into separate sides of the same piping bag, then gently squeeze to slightly blend the colors inside. Pipe immediately to create a pretty watercolor swirl on your cupcakes.