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A moist lemon flavored cupcake with a bright blueberry frosting! How pretty do these springtime cupcakes look? The all-natural blueberry buttercream will make such a statement on your dessert table! I just recently shared another fruity cupcake recipe strawberry lemonade cupcake and with all the positive feedback, I just had to share another lemon-flavored dessert! This cupcake also reminds me of my lemon blueberry bread, but making these cupcakes makes it much more portable and really has a nice balance between lemon a blueberry. Clearly, I have a lemon addiction! The super moist lemon cupcake has just enough sweetness to go with the tart to make these cupcake pairings absolutely divine! The lemon cupcake is actually the same as the strawberry lemonade cupcake. So if you’re anything like me and want to make a variety, you can make both kinds! Just half the icing for each 🙂 Sometimes I like starting a cake from scratch, other times, a quick and easy cupcake fix is all you need! My favorite is adding my own ingredients to a cake mix (also called doctoring a cake mix). It gives you a great base to start with and you can add to the batter to make it your own. It’s super easy to do and it not only helps you increase your amount of batter but saves you money on all the extra baking supplies you would use starting from scratch. This is especially helpful when making large decorated cakes! ( You can see some tutorials here!) In this case, I didn’t need to extend the batter, I just wanted to whip up some cupcakes quick, and add the flavor to it. Start making these lemon cupcakes by following the directions on the cake mix box. I used a regular white cake mix. You could just use a lemon cupcake mix, but I prefer to use real lemons to make it super fresh and for the flavors to really pop! I also used some lemon extract and gave it a good stir! Letting your batter sit and chill would be best as the flavors can really blend together, but there is no time for that in this household! We just transferred them right to the cupcake pan. At this point, you are more than welcome to add a few blueberries into each cupcake and then bake them for 15 mins at 350F until the toothpick came out clean! Now it’s time to make that beautiful, vibrant, blueberry buttercream. This frosting will make such a statement at any party. It looks so pretty, but tastes even better. Any fresh fruit buttercream starts by cooking down the fresh fruit into a saucepan to make a syrup. To do this, add a cup of blueberries into a small saucepan and 2 tbsp of lemon juice and bring to a boil. Bring down to a simmer and cook for 5-10 stirring frequently until blueberries lose their shape. Strain through a sieve to remove seeds and set aside syrup to cool. In a medium/large size bowl, beat unsalted butter until fluffy. You’ll want to use softened butter. If you haven’t left it sitting out for a little while, you can microwave it for 30 seconds or less to soften it quickly. Slowly add powdered sugar, one cup at a time fully incorporating each one. After half the confectioner’s sugar (powdered sugar) is added. Pour the cooled blueberry syrup into the mixture. You’ll want to make sure it’s cooled to avoid losing the consistency of the frosting. Continue adding powdered sugar until you reach the desired consistency. Add a pinch of salt to balance the sweetness. If you want to make the blueberry buttercream extra cream you can add in a tbsp of heavy whipping cream. Now to assemble! Take that delicious lemon cupcake and swirl the blueberry buttercream on top. I use a 2D piping tip for my swirls, but you can also use a 1M tip as well. Garnish with blueberries and or a little wedge of lemon to complete the cupcake look! Don’t forget to try one, two or five before bringing them to your party! 🙂 Zester: This zester is AMAZING and now it comes in many different colors (super jealous!) Icing Tips: These are my favorites for making swirls just right! I love that they offer 3-piece set just of these for cupcakes but if you love to bake I suggest getting the whole kit of all the icing tips. This kit gives you one of every tip to use for cakes, cupcakes and more. It even provides a few couplers which are nice in this recipe but aren’t required. Muffin/Cupcake Pan: Don’t forget to invest in a good muffin/ cupcake pan. They go a long way! If you are bringing these to a party, don’t forget to bake these in cupcake liners. These lemon blueberry cupcakes are absolutely divine and so easy to make! It all starts with a fresh lemon cupcake topped with a vibrant fresh blueberry buttercream for a heavenly dessert for any party Line cupcake pans with cupcake liners or grease the pan and set aside. Heat oven to cake mix box directions. (usually 350F.) In a medium/large bowl, follow the instructions on the cake mix box. Add in lemon zest, juice and extract and incorporate fully. Allow to sit at least 5 minutes, then give it a good stir before pouring into cupcake pans. Add a few blueberries to each cupcake before baking until toothpick comes out clean. Allow to cool. In a small saucepan, add blueberries and lemon juice together. Allow to come to a boil and then turn fire down to simmer. Allow blueberries to cook down for about 5-7 minutes for them to lose shape. Strain through a sieve and let the blueberry syrup to cool. In a medium mixing bowl, cream butter until fluffy. Add powdered sugar one cup at a time fully incorporating each cup. Half way through the powdered sugar, add in cooled blueberry mixture. (Make sure it is cooled so you don't ruin the frosting's consistency!) Add in rest of powdered sugar to desired consistency and then beat in a pinch of salt to balance the sweetness. Pipe a swirl of icing on top the lemon cupcake, garnish and enjoy! Need more delicious recipes? Go here Want to spice up date night? Go here Got the travel bug? Go here Visiting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? Go here Share with friends! 
Lemon Blueberry Cupcakes
How to Make the Lemon Cupcake
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Lemon Blueberry Cupcake
Ingredients
Lemon Cupcake
Blueberry Buttercream
Optional Garnish
Instructions
To make the lemon cupcake:
To make the blueberry buttercream
Lemon Blueberry Cupcakes
Servings 24 cupcakes
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