Lemon Cupcakes with Blueberry Buttercream: A Bright Taste of Summer

Introduction: Sunshine in Every Bite

Growing up, my Italian-American grandmother always believed every celebration needed something bright, fresh, and sweet on the table—especially in summer. Lemon was her favorite flavor for desserts, and every June, we’d gather in her warm kitchen, zesty lemons piled high in a bowl, and create treats that tasted just like sunshine.

Today, I’m sharing a recipe close to my heart: Lemon Cupcakes with Blueberry Buttercream. These cupcakes are soft, bursting with real lemon flavor, and topped with the prettiest blueberry frosting you’ve ever seen. Whether you’re hosting a picnic, bridal shower, or just need a taste of summer, these cupcakes promise to brighten any day.

Why You’ll Love These Lemon Cupcakes with Blueberry Buttercream

• Ultra-moist crumb from buttermilk and real lemon juice
• Fresh, natural flavors—no artificial extracts here!
• Blueberry buttercream that’s easy, vibrant, and packed with real berries
• Perfect for summer parties, birthdays, and picnics

Ingredients

For the Lemon Cupcakes (Serves 6)

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon finely grated lemon zest (about 1 large lemon)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 1/3 cup (80ml) buttermilk, room temperature

For the Blueberry Buttercream

• 1/2 cup (100g) fresh or frozen blueberries
• 2 teaspoons lemon juice
• 1 cup (226g) unsalted butter, room temperature
• 3 cups (360g) powdered sugar, sifted
• Pinch of salt
• 1 teaspoon pure vanilla extract

Prep Time, Cook Time, & Equipment

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour 15 minutes

Equipment Needed

• Standard muffin tin (for 6 cupcakes) + liners
• Hand or stand mixer
• Mixing bowls, spatula, zester, piping bag & tip

Step-by-Step Instructions

1. Prep the Cupcake Batter

1. Preheat & Line: Preheat your oven to 350°F (175°C). Line 6 muffin cups with paper liners.
2. Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a larger bowl, beat the butter and sugar together until pale and fluffy—about 2-3 minutes.
4. Add Eggs, Zest, and Juice: Beat in the eggs one at a time, scraping down the bowl. Add lemon zest, lemon juice, and vanilla, and mix until combined.
5. Combine: Add half the dry ingredients to the wet, mix gently, then add all the buttermilk, mix, then the remaining dry ingredients. Don’t overmix!
6. Fill the Liners: Divide the batter evenly among the cupcake liners (they should be about 2/3 full).

2. Bake

1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Blueberry Buttercream

1. Cook the Berries: In a small saucepan, combine blueberries and lemon juice. Simmer over medium heat, mashing the berries, until thickened (about 5 minutes). Strain through a sieve—discard skins. Let the puree cool completely.
2. Beat the Butter: In a clean bowl, beat the butter until smooth and creamy.
3. Add Sugar & Flavor: Gradually add powdered sugar, vanilla, and a pinch of salt, beating until fluffy.
4. Add Blueberry Puree: Once cool, add the blueberry puree to the frosting. Beat until the color is even and the buttercream is light and fluffy.

4. Frost & Decorate

1. Spoon the buttercream into a piping bag with your favorite tip (I love a star tip for this!).
2. Pipe tall, swirly peaks onto each cooled cupcake.
3. Top with a few fresh blueberries or a sprinkle of lemon zest for an extra summer touch.

Baking Tips for Lemon Cupcakes with Blueberry Buttercream

• Room temperature ingredients make all the difference for a tender crumb and smooth buttercream.
• Don’t overmix your batter—just enough to combine.
• Cool completely before frosting, or your buttercream may melt!
• Use fresh lemon juice and zest—it’s worth it!
• For the blueberry buttercream, strain your puree for a silky texture.

Flavor Variations & Add-Ons

• Make it gluten-free: Swap the flour for your favorite 1:1 gluten-free blend.
• Add a hidden blueberry center: Press a few blueberries into each cupcake before baking.
• Citrus twist: Try lime or orange zest for a different bright note.
• White chocolate chips pair beautifully in the cupcake batter!

How to Store & Make Ahead

• Store: Keep frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
• Make ahead: Cupcakes (unfrosted) freeze beautifully for up to 1 month. Defrost and frost fresh!
• Buttercream: Can be made 2 days in advance—just re-whip before using.

Serving Suggestions

• Serve with a glass of homemade lemonade or a refreshing iced tea.
• Perfect for summer parties, brunches, or as a sweet treat for a backyard BBQ.

Lemon Cupcakes with Blueberry Buttercream: FAQ

Can I use bottled lemon juice?
For the brightest, most natural flavor, always use fresh lemons!

What if I don’t have buttermilk?
Mix 1/3 cup milk with 1 teaspoon lemon juice or vinegar, let stand 5 minutes, and use as buttermilk.

Can I double this recipe?
Absolutely—just double all ingredients and bake in a 12-cup muffin tin.

Lemon Cupcakes with Blueberry Buttercream

Bright, zesty lemon cupcakes topped with dreamy blueberry buttercream! Perfect for summer gatherings, brunches, and celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 6 cupcakes

Calories 300 kcal

Equipment

• Muffin Tin
• Mixing Bowls
• Electric mixer
• Piping Bag

Ingredients

  

Cupcake Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 1 tbsp lemon zest finely grated
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1/3 cup buttermilk room temperature

Blueberry Buttercream

• 1/2 cup fresh or frozen blueberries
• 2 tsp lemon juice
• 1 cup unsalted butter room temperature, for frosting
• 3 cups powdered sugar sifted
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

 

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• Cream the butter and sugar until light and fluffy. Add eggs, lemon zest, lemon juice, and vanilla extract. Mix well.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients alternating with buttermilk.
• Fill muffin cups 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
• To make buttercream: simmer blueberries and lemon juice until thickened. Strain and cool.
• Beat butter until fluffy. Gradually add powdered sugar, vanilla, salt, and blueberry puree. Beat until smooth.
• Pipe or spread blueberry buttercream onto cooled cupcakes and garnish with fresh blueberries.

Notes

Use fresh lemons for the best flavor! You can store frosted cupcakes in an airtight container in the fridge for up to 3 days.

Keyword easy cupcake recipes, fruity cupcakes, lemon cupcakes with blueberry buttercream, summer cupcakes

Conclusion: Celebrate Summer, One Bite at a Time

There’s something magical about the combination of zesty lemon and juicy blueberries, especially when swirled into a tender cupcake with billowy, naturally colored buttercream. These lemon cupcakes with blueberry buttercream capture the essence of summer—bright, fresh, and full of joy.

Whether you’re baking these for a family picnic, a festive gathering, or just a quiet afternoon in the kitchen, this recipe is sure to bring a smile to every face. Each bite is a little reminder of sunny days and sweet moments, just like the ones I used to share with my grandmother in her sun-filled kitchen.

So go ahead, gather your lemons, and whip up a batch! And don’t forget—cooking is always more fun when you put your own twist on it. I can’t wait to see how you make these cupcakes your own.

If you try this recipe, share your results and creative variations in the comments below! Happy baking and buon appetito!

More Fruity and Fresh Dessert Ideas

• Craving more lemon and blueberry? Try this stunning Lemon Blueberry Cake!
• Love cupcakes? These tropical Coconut Cream Pie Cupcakes are another summer-ready favorite.
• If you enjoy fruity, creamy treats, you’ll adore the Cheesecake Deviled Strawberries Recipe—perfect for parties.
• Celebrate Easter or springtime with the fun Easter Dirt Cake Casserole.
• Baking for a special event? The Heart Cake: Bake Love Into Every Slice will definitely wow your guests.
• Explore more elegant bakes with the Ultimate Bundt Cake Guide.
• Chocolate lovers, don’t miss out on fudgy Red Velvet Brownies.
• Need a quick sweet fix? Try these Small Batch Chocolate Chip Cookies.

Bursting with berry goodness and citrusy sunshine, these Lemon Cupcakes with Blueberry Buttercream are destined to steal the show at your next gathering! Want more fruity cupcake ideas or frosting flavor tips? Just ask! 🍋🫐🧁