Cupcakes | Dessert

Lemon Blueberry Cupcakes

Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

Lemon and blueberry, is there a better flavor pairing? I mean, possibly, but it’s certainly one of my favorites. These lemon blueberry cupcakes with blueberry buttercream frosting are so refreshing. They are perfect for summer or really any time of the year!

Cupcakes on wooden cake stand with flowers.

Lemon Blueberry Cupcakes with Blueberry Buttercream

While they’re a bit time consuming to make, they’re definitely worthwhile as a special treat. My kids make them disappear very quickly!

Lemon Blueberry Cupcakes

The recipe for the cupcakes come from a modified version of Martha Stewart’s Lemon Meringue Cupcake recipe. It is my go-to lemon cake recipe, with some changes I have made over time. The blueberries are a perfect tangy addition to these creamy cupcakes!

Overhead shot of lemon blueberry cupcakes on wooden plate.

Blueberry Buttercream

The Blueberry Buttercream is based on my own personal buttercream recipe. The blueberry puree takes the place of the heavy cream I usually add to my frosting (and I’ve also made it with raspberry, strawberry, and blackberry puree- yum!).

What’s the best consistency for buttercream frosting?

When you’re making the frosting, you’ll want to alternate between the confectioner’s sugar and blueberry puree until you achieve the desired consistency. You’re looking for a peanut butter consistency for optimal frosting. It may take a little while to get it right!

Another idea is to swap around the flavor a bit would be to create lemon buttercream. You could use lemon juice and cream to make up for the fruit puree!

Lemon blueberry cupcakes with blueberry buttercream.

One thing I should add, I find these cupcakes to be very sweet. My taste testers confirm. So if that isn’t so much your thing, you can consider cutting back on the sugar in the recipe!

I hope you enjoy these fun and summery sweet treats any time of the year. I know my family did!

Lemon Blueberry Cupcakes

Sweet lemon blueberry cupcakes with blueberry buttercream frosting.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes


Lemon Blueberry Cupcake Ingredients:

  • 3 cups self-rising flour I love White Lily Self-Rising Flour or 3 cups all-purpose flour + 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups sugar
  • 4 large eggs room temperature
  • 3 tbsp finely grated lemon zest about 3 lemons
  • 4 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup milk
  • 1 cup fresh blueberries

Blueberry Buttercream Ingredients:

  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 lbs confectioners sugar
  • 1 tsp pure vanilla extract
  • ½ cup blueberry puree
  • 1 tbsp lemon juice


Lemon Blueberry Cupcakes Directions:

  • Preheat oven to 325 degrees. Prepare standard cupcake pan with liners.
  • In a separate bowl, mix flour (or flour + baking powder) and salt. Set aside.
  • In the bowl of your stand mixer, cream together butter and sugar until fluffy. I prefer the paddle attachment for this recipe.
  • Add eggs one at a time until combined. Once mixed, add zest, lemon juice, and vanilla extract. Mix until incorporated. Use spatula to scrape sides of the bowl until batter is well combined.
  • With your mixer on slow (to avoid a flour cloud), add the flour mixture one quarter at a time. 
  • Slowly add a cup of milk. Mix until combined.
  • Gently fold in blueberries using a spatula.
  • Add batter to cupcake pan until tins are 3/4 full. Bake for 20-25 minutes.

Blueberry Buttercream Directions:

  • To make blueberry puree: place 1 cup of blueberries in your blender or food processor.
  • Cream butter in your stand mixer using paddle attachment until fluffy.
  • Add ½lb. of the confectioner's sugar (¼ of the bag). Mix until creamy.
  • Next, add vanilla extract until combined. Add another 1/2lb of the confectioner's sugar. Mix until grains of frosting begin to form.
  • Add 1/4 cup of the blueberry puree and mix until creamy. Alternate between the remaining confectioner's sugar and blueberry puree until you achieve the desired consistency. It is okay to not use all of it! You are looking for a peanut butter consistency for optimal frosting.
  • Once cupcakes are cooled, frost using the tip of your choice and a frosting bag. 


*Some cupcake ingredients adapted from Martha Stewart’s Lemon Meringue Cupcakes.

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