Lemon Cupcakes with Blueberry Buttercream

There are few flavor combinations that I love more than lemon and blueberry. The sunny bright flavor from the lemon, and the subtle sweetness and gorgeous hue from the berries. I baked these lovely cupcakes for a Relay for Life radio auction here on the lower Shore, but I managed to keep a few to enjoy and take a few pictures of so I could share the recipe with you guys!

As always, I used my favorite vanilla cupcake and vanilla buttercream recipe, then glammed it up a bit. Some lemon zest and lemon extract in the cake batter gives it that lemony punch that I was looking for. For the frosting, I cooked fresh blueberries down a bit with some sugar to soften up, then pureed and added to the buttercream. It creates a gorgeous color, that just screams “spring”!

Garnish with a single, fresh blueberry – and you’ve got yourself one delicious cupcake. This makes a large batch too, usually for me it ends up being around 30 cupcakes. I never have a problem getting folks to take them off my hands though, I’m sure you won’t either! Take advantage of all the delicious berries popping up in stores right now, and make these cupcakes soon.


  1. Posted April 26, 2015 at 10:07 PM | Permalink

    I like that have a base recipe and then go from there. I have a couple of cookie bases that I use that way. VERY successful and quick way to whip
    up a batch of Something Yummy in no time. I love lemon and blueberry flavor
    combo also.

  2. Jacquie
    Posted August 8, 2015 at 1:57 PM | Permalink

    I tried just the frosting , and it turned out awful. It was super runny! No matter how much I tried I could not get it to thicken! I was really upset.

    • Posted August 11, 2015 at 11:11 AM | Permalink

      I’m not sure, Jacquie. Heat and humidity can certainly effect a frosting. When I have a frosting that doesn’t set up all the way, I’ll just add more confectioner’s sugar until it’s the thickness that I like. I’ve also found that in extreme heat and humidity, I’ll substitute a little bit of the butter (4 Tbsp or so) for some shortening or coconut oil. It helps it to be a little firmer.

    • Kelsey
      Posted January 22, 2016 at 1:06 PM | Permalink

      I just made this frosting for a lemon cookie. The frosting turned out fine, but it was missing more of a blueberry flavor and was way too sweet in my opinion, but that could be the combo with my cookie.

      • Posted February 8, 2016 at 9:28 AM | Permalink

        Flavor depends a good deal on the quality of the blueberry…obviously, local blueberries picked in-season are going to have the best blueberry flavor. So many of the “blueberry flavored” things we have now are chock full of artificial flavor…the flavor of even a really good blueberry is still pretty subtle.

  3. Alex
    Posted January 27, 2016 at 11:48 AM | Permalink

    I would like to bake this but as a CAKE rather than cupcakes- is that doable? Thanks.

    • Posted February 8, 2016 at 9:21 AM | Permalink

      Absolutely. Bake for about 25 minutes in two 9-inch cake pans.

  4. Margaret
    Posted February 13, 2016 at 3:24 PM | Permalink

    I made this frosting to go in lemon macarons and I loved it!! beautiful color and great blueberry taste – I really simmered my blueberries for a while to intensify the flavor. Thank you!

    I’ll post a pic on my instagram @itsnotmargaret

    • Posted February 14, 2016 at 10:12 AM | Permalink

      Isn’t it the prettiest color? I bet it’s delightful in a macaron! Thanks for coming back and leaving the sweet comment.

  5. Maya Velazquez
    Posted May 5, 2016 at 8:55 PM | Permalink

    I can’t wait to make this, hope it turns out yummy! Thanks! 🙂

  6. Britney
    Posted June 7, 2016 at 3:17 PM | Permalink

    I made this for my son’s first birthday, turned out great. Color is purple-ish, but very pretty.

  7. Rebekah
    Posted May 27, 2017 at 11:51 AM | Permalink

    I noticed for the frosting you have salt as an ingredient. However you didn’t say how much to add or when to add it. Is salt supposed to be in the frosting? Thanks

    • Posted January 6, 2018 at 1:05 PM | Permalink

      Yes, Rebekah – just a pinch. Missed it in the instructions. Or, just use salted butter and omit the salt from recipe!

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