Spring Lemon Blueberry Cupcakes with Creamy Frosting
Lemon Blueberry Cupcakes Recipe – Easy, Fresh & Perfect for Spring features tender lemon-infused cupcakes filled with juicy blueberries and topped with smooth lemon buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3/4 cup whole milk or buttermilk
1 1/2 cups fresh blueberries
1 teaspoon flour for coating blueberries
1 cup unsalted butter for frosting softened
3 1/2 cups powdered sugar
2 tablespoons fresh lemon juice for frosting
1 teaspoon lemon zest for frosting
2 to 3 tablespoons heavy cream
Instructions
1. Preheat oven to 350°F and line a muffin tin with liners.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon juice and zest.
5. Alternate adding dry ingredients and milk until combined.
6. Toss blueberries with flour and fold gently into batter.
7. Fill liners two-thirds full and bake 18 to 22 minutes.
8. Cool completely before frosting.
9. Beat butter for frosting until smooth, then add powdered sugar.
10. Mix in lemon juice, zest, and cream until fluffy, then frost cupcakes.
Notes
Do not thaw frozen blueberries before adding. Avoid overmixing to maintain a tender crumb. Adjust frosting thickness with cream or powdered sugar as needed.