Name: Blueberry Lemonade Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: For the cupcakes:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1/2 cup whole milk; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour); For the lemonade buttercream:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1–2 tbsp heavy cream or milk (to adjust consistency); Optional: a few drops pink or yellow food coloring

Blueberry Lemonade Cupcakes are a sweet and tangy dessert that brings the refreshing flavors of summer into every bite. The soft lemon cupcakes are studded with juicy blueberries and topped with a zesty lemonade-inspired frosting that’s light, creamy, and bursting with citrusy brightness.

Why You’ll Love This Recipe

I love these cupcakes because they’re the perfect balance of sweet and tart. The lemon gives them a vibrant flavor, while the blueberries add juicy bursts of freshness. The frosting is smooth and fluffy with a tangy lemonade twist that makes each bite feel like a sip of sunshine. They’re fun, eye-catching, and perfect for parties, showers, or just a summery treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Fresh lemon juice
Lemon zest
Whole milk
Vanilla extract
Fresh or frozen blueberries (tossed in flour to prevent sinking)

For the lemonade frosting:

Unsalted butter, softened
Powdered sugar
Fresh lemon juice
Lemon zest
Heavy cream or milk (to adjust consistency)
A few drops of pink or yellow food coloring (optional, for a lemonade-inspired look)

directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla.
I alternate adding the dry ingredients and milk, beginning and ending with the dry.
I fold in the floured blueberries gently.
I divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.
I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, I beat the butter until creamy, then gradually mix in powdered sugar, lemon juice, zest, and cream until smooth and fluffy. I adjust the color if desired.
I frost the cooled cupcakes with a piping bag or spatula and garnish with fresh blueberries or a lemon slice if I have them.

Servings and timing

This recipe makes about 12 standard cupcakes. It takes 15 minutes to prepare, 20 minutes to bake, and about 10 minutes to frost, for a total time of around 45 minutes.

Variations

Sometimes I add a tablespoon of lemon pudding mix to the batter for an extra punch of flavor. If I want a berry twist, I swirl in blueberry jam into the frosting. For a vegan version, I use plant-based butter, milk, and egg replacers—it still turns out soft and flavorful.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If refrigerated, I let them sit at room temperature for about 20 minutes before serving for the best texture. They can also be frozen (unfrosted or frosted) for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries all the time—just don’t thaw them first, and toss them lightly in flour before folding into the batter.

What makes the frosting taste like lemonade?

The fresh lemon juice and zest add natural citrus flavor, and if I want more “lemonade” tang, I add a bit of powdered lemonade mix.

Can I make these ahead of time?

Yes, I often bake the cupcakes a day ahead and frost them the next day. They stay moist and fresh.

How do I keep the blueberries from sinking?

I toss them in a little flour before adding them to the batter—it helps suspend them while baking.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. I make sure it includes xanthan gum for structure.

Conclusion

Blueberry Lemonade Cupcakes are bright, cheerful, and full of summery flavor. I love how the tart lemon and sweet blueberries work together in both the cake and the frosting. Whether I’m baking for a special occasion or just because, these cupcakes always bring smiles and a burst of sunshine to the table.