Moist lemon cupcakes topped with bright, beautiful blueberry frosting. If you’re looking for the prettiest cupcakes around – these lemon blueberry cupcakes are just the thing.
Lemon and blueberries are such a delicious combination. The tartness of the lemon adds such a delicious punch to the sweet, juicy blueberries. Plus – the color combo on these lemon blueberry cupcakes just might be my favorite.
So now that blueberries are coming into season – I wanted to make a new lemon blueberry treat. Last year I shared these raspberry lime cupcakes here on Oh Sweet Basil and everyone seemed to love them. So I figured you’d love these lemon blueberry cupcakes just as much.
The lemon cupcakes are moist and fluffy with the perfect lemon flavor. The recipe starts with real butter for the most flavor.
Then we’re using cake flour so the cupcakes are light and fluffy with a soft crumb. So if you’ve ever wondered how to make a soft and fluffy cake, it’s all about the flour.
Cake Flour Substitute
Cake flour really does make a difference but when you’re making a cake is there a cake flour substitute that’s worth it? Of course!
If you don’t have cake flour on hand – check out the notes section of the recipe for a substitute.
The Secret to Moist Cupcakes
Then plain Greek yogurt is the secret to moist cupcakes and what keeps them perfectly moist for a few days instead of instantly drying out..
Can You Substitute Bottled Lemon Juice?
Make sure to use freshly squeezed lemon juice and lemon zest for that bright, tart but never sour lemon flavor. I don’t recommend using lemon juice from the bottle in this recipe because I find it too sour.
If you must use bottled, use slightly less than you normally would and if you’re lacking any lemon flavor add a little extract.
For the Blueberry Frosting
You will seriously fall in love with this blueberry buttercream. The bright purple-y blue color is 100% natural, and the blueberry flavor really comes through.
How to Make Natural Blueberry Frosting
First boil up the berries (fresh or frozen) in a medium sauce pan until the skin is softened and the blueberries form a thick sauce. Then push the sauce through a strainer to remove any large chunks, and allow the reduction to cool fully. It needs to be totally cooled before adding it to the frosting or else the frosting can separate, which no one wants.
Then from there, making the blueberry frosting is really simple. Beat softened butter until fluffy, then mix in about 1/2 of the powdered sugar. Beat in the 3 tablespoons of the cooled blueberry sauce, followed by the rest of the powdered sugar and a little whipping cream if necessary.
What Frosting Tip Do You Use?
I frosted my cupcakes with a 1M star tip and a piping bag. You could also use a round tip or a flat knife.
You’ll seriously love the flavor combo, pretty colors, and creamy frosting of these lemon blueberry cupcakes. They’re a little different, absolutely beautiful, and most importantly – delicious!
Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 tbsp lemon zest use 1 tbsp for less strong lemon flavor
- 3 large egg whites
- 1 tsp vanilla extract
- 1 1/2 cups cake flour not self rising*
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp fresh lemon juice
- 1/2 cup plain Greek yogurt I recommend using full fat
- 1 1/3 cups blueberries fresh or frozen
- 3/4 cup unsalted butter soft
- 3 - 3.5 cups powdered sugar
- 1 tablespoon whipping cream as needed
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- In a large bowl beat together the butter, sugar and lemon zest until fluffy.
- Beat in the egg whites and vanilla extract.
- In a medium bowl whisk together the flour, baking powder and salt.
- Carefully beat in about 1/2 of the flour mixture into the butter mixture, followed by about 1/2 of the yogurt. Repeat with the rest of the flour mixture and yogurt.
- Stir in the lemon juice.
- Spoon the batter into the prepared muffin pan, filling each about 2/3 to 3/4 full.
- Bake for 16-19 minutes or until an inserted toothpick comes out clean.
- Add the blueberries to a medium saucepan over medium-low heat.
- Gently stir as the blueberries start to soften. The mixture will start to gently boil and form a thick sauce. (About 10-15 minutes at a gentle boil).
- Remove from the heat and push the blueberry sauce through a strainer to remove any large chunks.
- Place in the fridge to cool fully.
- In a a large bowl beat the butter until soft. Then beat in 2 cups of the powdered sugar.
- Beat in 2-3 tablespoons of the reduced blueberry mixture (it needs to be fully cold first).
- Then beat in the rest of the powdered sugar about 1/2 cup at a time, followed by 1 tablespoon of cream if needed until the desired sweetness is reached.
- Frost the cooled cupcakes using a piping bag and tip (I used a 1M tip) or a knife.
This lemon cake with lemon cream cheese frosting has a soft cake crumb and delicious lemon flavor.
Lemon brownies are insanely delicious fudgy lemon bars with a sweet lemon cream cheese glaze.