Lemon Cupcakes with Blueberry Buttercream

Introduction

Bright, tangy lemon cupcakes paired with a vibrant blueberry buttercream are a sure way to impress at any event. This stunning flavor combination pairs the refreshing zing of fresh citrus with the sweet, fruity depth of blueberries, resulting in a uniquely crowd-pleasing dessert that’s as beautiful as it is delicious.

Perfect for spring celebrations, birthdays, baby showers, or just an indulgent weekend treat, these cupcakes are guaranteed to be the talk of the table.

Why Lemon Cupcakes with Blueberry Buttercream Stand Out

The moist, tender crumb of the lemon cupcake is made with real lemon juice and zest for full-bodied, natural flavor that isn’t overpowering. The blueberry buttercream—blended to a silky consistency—boasts a gorgeous purple hue and genuine fruit taste, putting artificial colors and flavors to shame.

Fresh, simple ingredients and an eye-catching presentation make these cupcakes appealing to both the novice baker and the dessert connoisseur.

Making the Perfect Lemon Cupcakes

For best results, use fresh lemons for both zest and juice to maximize the citrus punch. Measuring your ingredients precisely ensures a light and fluffy crumb. Consider using a Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel to weigh flour and sugar for bakery-quality consistency.

Line your muffin tin with cupcake liners, and use a scoop to evenly portion the batter—this helps every cupcake bake up to the same height and texture. Place a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet beneath the tray for spill-free baking and easy cleanup.

Crafting Silky Blueberry Buttercream

Blueberry buttercream is all about the right consistency and flavor. Start by pureeing fresh or frozen blueberries in a high-powered Ninja BL610 Professional 72 Oz Countertop Blender, Black until smooth. Strain out any skins or seeds for a perfectly silky finish.

Next, beat together softened butter and powdered sugar before adding your blueberry puree a spoonful at a time. This careful method ensures your frosting stays fluffy and won’t split.

Decorating and Serving Suggestions

Once your cupcakes are cooled, pipe a generous swirl of blueberry buttercream on top using your favorite piping tip. For an added touch, garnish with a whole blueberry or a sprinkle of lemon zest.

Serve cupcakes on a festive table setup using a durable Pureegg Plastic Table Cloth Disposable 10 Pack, White—great for minimizing cleanup at parties. Store any leftover cupcakes in airtight Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to maintain their freshness for days.

Nutritional Information and Serving Size

This recipe makes 12 cupcakes, with each serving clocking in at around 300–350 calories, depending on the amount of buttercream added. Enjoy these as a sweet treat to share—perfect for when you want a dessert that’s indulgent yet bright.

Lemon Cupcakes with Blueberry Buttercream (Recap)

Bringing together the fresh zing of real lemon with the luscious sweetness of blueberry buttercream, these cupcakes are a refreshing take on classic flavors. Beautiful to look at and even better to eat, they’re perfect for any seasonal gathering or special occasion.

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners. Lay out a sheet of Reynolds Kitchens Brown Parchment Paper Roll under your muffin tin for easy cleanup.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet mixture in three parts, alternating with milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
5. Divide batter evenly among the cupcake liners using a scoop or spoon. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
6. For the blueberry buttercream: Puree blueberries in a Ninja BL610 Professional 72 Oz Countertop Blender, then strain through a fine mesh sieve to remove skins. Set aside.
7. In a large bowl, beat butter until creamy. Gradually add powdered sugar, remaining lemon juice, and salt. Mix until smooth. Add blueberry puree a tablespoon at a time until you reach your desired color and flavor.
8. Pipe the blueberry buttercream onto each cooled cupcake. Serve and enjoy, or store in a Rubbermaid Brilliance Food Storage Containers for maximum freshness.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes