Lemon Blueberry Cupcakes

These Lemon Blueberry Cupcakes are the perfect combination of refreshing lemon and sweet blueberries, making them a delicious treat for any occasion. With a soft and fluffy texture, a hidden blueberry filling, and a swirl of vanilla and blueberry frosting, these cupcakes are bursting with summer flavor in every bite.

Why You’ll Love This Recipe

Lemon and blueberry are a match made in dessert heaven, and these cupcakes truly showcase that vibrant pairing. The cupcakes are moist and tender, filled with homemade blueberry sauce for an extra burst of flavor. Topped with a beautifully swirled frosting that balances tangy lemon and sweet blueberry, they’re sure to impress anyone you share them with. Whether it’s for a birthday, a special occasion, or just a sweet snack, these cupcakes are a showstopper!

Ingredients

For the Cupcakes (Makes 24 Cupcakes):

• 2 cups (380g) granulated sugar

• ½ cup (118ml) vegetable oil

• 3 large eggs, room temperature

• 2 lemons, zested and juiced

• 1 teaspoon (5ml) lemon extract or pure vanilla extract

• ½ cup (120g) sour cream, room temperature

• 2 ½ cups (350g) all-purpose flour

• 3 teaspoons (11.2g) baking powder

• 1 teaspoon (5g) salt

• ¼ cup (59ml) lemon juice (from the zested lemons)

• 1 cup (236ml) buttermilk, room temperature

For the Blueberry Sauce:

• 18 ounces (510g) fresh Oregon blueberries, rinsed

• ¼ cup (48g) granulated sugar

• 1 tablespoon cornstarch (or AP flour)

• 3 tablespoons (45ml) water, divided

For the Frosting:

• 1 ½ cups (339g) unsalted butter, cold

• 5 ½ cups (715g) powdered sugar

• 1 teaspoon (5ml) pure vanilla extract

• 1 tablespoon (15ml) fresh lemon juice (or milk)

• ¼ teaspoon salt

• 2–3 tablespoons blueberry puree (made from blueberry sauce)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

1. Preheat the oven to 350°F (175°C) and line cupcake pans with liners.

2. In a large mixing bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated, scraping down the bowl as needed. Add lemon zest and sour cream, and beat until combined.

3. In a separate bowl, combine the dry ingredients. Alternate adding half of the dry mixture with half of the liquid ingredients (buttermilk and lemon juice), mixing just until combined. Use a spatula to ensure the batter is well mixed.

4. Using a large cookie scoop, divide the batter evenly, filling each liner ⅔ full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool completely.

For the Blueberry Sauce:

1. In a medium bowl, combine blueberries and sugar. Transfer to a large saucepan, add 2 tablespoons of water, and cook over medium-high heat until the mixture bubbles and releases juices.

2. Mix 1 tablespoon of water with cornstarch and add it to the blueberries, stirring to combine. Simmer for 10-15 minutes, stirring occasionally, until thickened. Let cool completely.

3. Purée ¼ cup of the sauce in a food processor or blender until smooth. Set aside.

For the Frosting:

1. Cut butter into pieces. Using the paddle attachment of a stand mixer, whip the butter for 5-7 minutes until light and fluffy.

2. Gradually add 2 cups of powdered sugar and vanilla extract, mixing on low speed until incorporated, then increase the speed to high for 1 minute. Scrape down the bowl.

3. Add the remaining powdered sugar, lemon juice, and salt. Mix on low until combined, then beat on high for 2-3 minutes until fluffy.

4. Separate half of the frosting and set aside. Add 2 tablespoons of blueberry purée to the remaining frosting and mix well. If the frosting is thin, add ½ cup more powdered sugar. Add additional purée to taste.

To Assemble:

1. Fit a large piping bag with a large tip and fill it halfway with both vanilla and blueberry frosting.

2. Use a cupcake corer to remove the centers of each cupcake. Save the tops.

3. Spoon blueberry filling into the center of each cupcake. Gently place the tops back on and frost the cupcakes with the frosting mixture.

Servings and Timing

• Prep Time: 60 minutes

• Cook Time: 16 minutes

• Total Time: 1 hour 16 minutes

• Yield: 24 cupcakes

Variations

• Blueberry Lemon Curd Filling: Instead of the blueberry sauce, you could fill the cupcakes with homemade or store-bought blueberry lemon curd for an extra burst of flavor.

• Lemon-Only Frosting: If you prefer less blueberry flavor, you can make a simple lemon frosting by adding more lemon juice and zest to the frosting and omitting the blueberry purée.

• Gluten-Free Version: Use a gluten-free flour blend in place of the all-purpose flour to make these cupcakes gluten-free. Be sure to also check that the baking powder and other ingredients are gluten-free.

Storage/Reheating

Store these cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. You can also freeze the cupcakes (without frosting) for up to 3 months. Just thaw them at room temperature and frost before serving.

FAQs

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries can be used instead of fresh. Just be sure to thaw them first before cooking the sauce.

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes and frosting ahead of time. The cupcakes can be stored at room temperature for 1-2 days, and the frosting can be kept in the fridge for up to 3 days. Just let the frosting come to room temperature before piping onto the cupcakes.

Can I make the frosting without the blueberry purée?

Yes, you can make a simple vanilla or lemon frosting by omitting the blueberry purée. Just add extra lemon zest or vanilla for flavor.

How do I prevent the blueberry sauce from being too runny?

Be sure to let the sauce cool completely before using it. If it’s too thin, you can cook it a little longer to help thicken it up.

How can I prevent the cupcakes from sinking in the center?

Make sure you don’t overmix the batter and that the cupcakes are fully cooked through. Also, avoid opening the oven too frequently while baking, as this can cause the cupcakes to collapse.

Conclusion

These Lemon Blueberry Cupcakes are a refreshing, flavorful treat that combine the best of summer fruits and citrus. With a moist lemon cupcake base, a sweet blueberry filling, and a swirl of tangy frosting, they’re a delight in every bite. Perfect for any occasion, these cupcakes will have everyone asking for the recipe!

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