Moist lemon cupcake topped with blueberry frosting with a a plate of lemon blueberry cupcakes in the background.

Lemon Blueberry Cupcakes

Prep Time: 45 minutes
Cook Time: 19 minutes
Additional Time: 26 minutes
Total Time: 1 hour 30 minutes
Servings: 12 cupcakes
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 Cupcakes

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 tbsp lemon zest use 1 tbsp for less strong lemon flavor
  • 3 egg whites large
  • 1 tsp vanilla extract
  • 1 1/2 cups cake flour not self rising*
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp lemon juice fresh
  • 1/2 cup plain Greek yogurt I recommend using full fat

Blueberry Frosting

  • 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


Lemon Cupcakes

  • 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.

Blueberry Frosting

  • 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.


*If you don't have cake flour, sift together 1 1/4 cups of all-purpose flour with 1/4 cup cornstarch as a substitute. **Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and then thawed in the fridge overnight.
Nutrition Facts
Lemon Blueberry Cupcakes
Amount Per Serving (1 cupcake)
Calories 569 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 53mg18%
Sodium 70mg3%
Potassium 127mg4%
Carbohydrates 96g32%
Fiber 1g4%
Sugar 82g91%
Protein 4g8%
Vitamin A 618IU12%
Vitamin C 4mg5%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.