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Blueberry Lemonade Cupcakes

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Blueberry Lemonade Cupcakes are light, zesty lemon-flavored cupcakes studded with juicy blueberries and topped with a tangy, lemonade-inspired buttercream. They’re perfect for sunny days, celebrations, or anytime you crave a burst of refreshing sweetness.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12‑cup muffin tin with liners.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in lemon juice, zest, and vanilla.
  5. Alternate adding dry ingredients and milk, beginning and ending with dry.
  6. Gently fold in floured blueberries.
  7. Divide batter evenly among liners, filling about 2/3 full.
  8. Bake 18–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
  9. Beat butter for frosting until creamy. Gradually add powdered sugar, lemon juice, zest, and cream until fluffy. Add food coloring if desired.
  10. Pipe or spread frosting on cooled cupcakes and garnish with fresh blueberries or a lemon slice.

Notes

  • Add a tablespoon of lemon pudding mix to the batter for extra lemon flavor.
  • Swirl blueberry jam into the frosting for a fruity twist.
  • For vegan cupcakes, use plant-based butter, milk, and egg replacers.
  • Serve cupcakes at room temperature after refrigeration for best texture.
  • Freeze unfrosted or frosted cupcakes (double-wrapped) for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/blueberry-lemonade-cupcakes/