Blueberry Lemonade Cupcakes
Light and tangy lemon cupcakes studded with juicy blueberries, topped with bright lemonade-swirled buttercream—perfectly fresh for celebrations or everyday moments.
Ingredients
Cupcake Batter (makes 12):
- 1½ cups 188 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup 113 g unsalted butter, room temp
- 1 cup 200 g granulated sugar
- 1 Tbsp lemon zest from ~1 medium lemon
- 2 large eggs room temp
- 1½ tsp pure vanilla extract
- ½ cup 120 ml whole milk or buttermilk, room temp
- ¼ cup 60 ml fresh lemon juice
- 1 cup 140 g fresh or frozen blueberries, tossed in 1 Tbsp flour
Lemon Swirl Buttercream:
- 1 cup 225 g unsalted butter, softened
- 4 cups 480 g powdered sugar
- 6 Tbsp thawed lemonade concentrate or fresh lemon juice & zest
Instructions
Lemon Blueberry Cupcakes (Quick Steps):
- Preheat Oven – Set to 350°F (175°C). Line muffin tin.
- Mix Dry Ingredients – Whisk flour, baking powder, and salt.
- Cream Butter Mix – Beat butter, sugar, and lemon zest until fluffy.
- Add Eggs & Vanilla – Mix in eggs one at a time, then vanilla.
- Combine with Milk – Add dry mix in 3 parts, alternating with milk.
- Stir in Lemon Juice – Mix gently until just combined.
- Fold in Blueberries – Toss blueberries with a little flour, then fold in.
- Bake – Fill liners ⅔ full. Bake 18–20 mins.
- Cool – Rest 5 mins in tin, then cool on a rack.
Lemon Swirl Buttercream (Quick Steps):
- Beat butter 4 mins until creamy.
- Gradually add powdered sugar and lemonade concentrate on low.
- Beat on high 3–5 mins until fluffy and smooth for piping.