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A trio of delicious lemon blueberry cupcakes, topped with swirl frosting and fresh blueberries.

Classic Lemon Blueberry Cupcakes

These Classic Lemon Blueberry Cupcakes are light, fluffy, and bursting with fresh lemon and blueberry flavor, topped with a tangy lemon buttercream frosting. They are perfect for a springtime treat or any dessert occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup milk
  • 1 tablespoon fresh lemon zest from 1-2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries
Lemon Buttercream Frosting
  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons milk or cream as needed for consistency
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Muffin tin
  • Large bowls
  • Wire rack
  • Electric mixer

Method
 

Cupcake Preparation
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, cream softened butter and eggs, then stir in milk, lemon zest, and lemon juice.
  4. Combine wet and dry ingredients, mixing just until combined without overmixing.
  5. Gently fold in the fresh blueberries.
  6. Divide batter among cupcake liners, filling each two-thirds full.
  7. Bake for 18-22 minutes until a wooden skewer comes out clean.
  8. Cool cupcakes in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Lemon Buttercream Frosting Preparation
  1. While cupcakes cool, beat softened butter until creamy, then gradually add sifted powdered sugar until smooth.
  2. Stir in lemon juice, lemon zest, vanilla extract, and milk or cream until a smooth, spreadable consistency is reached.
Assembly
  1. Once cupcakes are completely cool, frost as desired and garnish with extra lemon zest or blueberries.

Notes

Ensure butter and eggs are at room temperature for best results. Do not overmix the batter, as this can lead to tough cupcakes. For a stronger lemon flavor, you can add more lemon zest to the frosting or a touch of lemon extract to the cupcake batter.