These Lemon and Blueberry Cupcakes have a lemon and blueberry sponge, soft lemon buttercream and are decorated with fresh blueberries.
Hello, Lemon and Blueberry Cupcake goodness! These cupcakes are a marriage made in heaven. They are soft, light and so refreshing, the perfect summer cupcake. I based these cakes on my Lemon and Blueberry Cake with lemon and fresh blueberry cupcakes and lemon buttercream.
Jump to Recipe
How to Make Lemon and Blueberry Cupcakes
So, just with my Lemon and Blueberry Cake, I started by creaming together the butter and sugar. In this recipe, you can use either a baking spread like Stork or you can use unsalted butter. The type that normally comes in a 250g block wrapped in foil.
To cream together the butter and sugar beat them using the paddle attachment on your mixer. You could also use a hand whisk or a wooden spoon. The mixture should be fully incorporated and pale in colour.
For the lemon flavouring, I used the zest and juice from a lemon. You could also use a lemon extract if that is what you have. I add this with the flour, eggs and baking powder and mix until they are all completely combined.
The last thing I add to the cake mix is the blueberries. Instead of mixing these in with a mixer, I prefer to fold them through. I didn’t bother cutting these into halves or quarters I just added them whole but if you prefer you can cut them up.
If you find that the fruit always sinks to the bottom of your cake, coat the blueberries with flour before you add them to the cake mixture.
For these cupcakes, as with all my cupcakes, I used these Baking Cups from Iced Jems. There are so many different colours and patterns, and they make perfect-sized cupcakes. Another thing I love about them is that they have a flat bottom and hold their shape while baking so you can just put them onto a flat oven tray rather than using a muffin tray.
Related Recipes
Everyone has their own way to split the mixture into cupcake cases, I prefer to use an ice cream scoop. That way I know each cupcake case has the same amount of batter in them.
You will know the cupcakes are baked because they will be golden brown in colour. If you gently press the top of the cupcake, it should spring back when you remove your finger. Leave the cupcakes to cool completely before decorating.
To make the buttercream beat the butter until it is soft and pale in colour. For buttercream, you must use unsalted butter. You can’t use a baking spread like Stork it is just too soft and won’t hold its shape when you pipe it.
I added in the lemon juice and icing sugar and beat until it was lovely and thick. I also added in a teeny tiny little bit of yellow food colouring.
To pipe the buttercream, I used a Wilton 1M Piping Tip and these piping bags. What I love about the piping bags is that you can fit all the buttercream in them, so you don’t need to stop halfway through and refill your piping bag.
I finished the cupcakes off with some more fresh blueberries.
Commonly Asked Questions
How do you keep blueberries from sinking in cupcakes?
To stop the blueberries from sinking into cupcakes the best thing to do is to coat them in flour before adding them to the cake mixture. Add all the blueberries to a bowl and coat with 1-2 tablespoons of flour.
Can you use frozen blueberries in cupcakes?
I wouldn’t recommend using frozen blueberries due to the extra moisture. If you do use them, you might need to bake the cupcakes for slightly longer.
Alternatives
If you want to make the cake version, you can find the recipe here.
You could replace the blueberries with another fruit why not try this recipe with raspberries instead?
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
If you do have any questions about these Lemon and Blueberry Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.
Lemon and Blueberry Cupcakes
Ingredients
For the Lemon and Blueberry Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- Zest and Juice of 1 Lemon
- 75 g Blueberries
For the Lemon Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- Juice of 1 Lemon
- 3-4 tbsp Whole Milk (optional)
- Yellow Food Colouring
- Fresh Blueberries
Instructions
To Make the Lemon and Blueberry Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder, zest and juice of the lemon and whisk until all combined.
- Fold through the blueberries until they are evenly distributed.
- Split the mixture between your cupcake cases.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to the touch.
- Leave to cool completely.
To Make the Lemon Buttercream
- Beat the butter in a large bowl until it is pale in colour and soft.
- Add in the icing sugar and juice of the lemon and mix until completely combined. If the mixture is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Add in the yellow food colouring a little at a time and mix until you reach the desired colour.
- Add the buttercream to your piping bag and pipe onto the top of your cupcakes.
- Decorate with fresh blueberries.
Notes
- These cupcakes will last for 3+ days in an airtight container.
