Lemon Cupcakes with Lemon-Blueberry Frosting

Bright, tangy, and filled with berry bliss.

Table of Contents

Table of Contents

A Cupcake That Reminds Me of Grandma’s Porch

There’s something about the zest of lemon and the burst of blueberry that takes me back to hot summers in Santa Rosa. I remember my grandma’s kitchen always smelled like sunshine—especially when she made her famous lemon pound cake. I’ve taken her lemon love and added a twist: fluffy lemon cupcakes stuffed with tangy curd and swirled with blueberry-speckled buttercream. These cupcakes are the ones I bring to every garden brunch or baby shower, and they never last long. They’re sunshine in cupcake form—bright, juicy, and just sweet enough to feel like a treat without overdoing it.

The Perfect Lemon Cupcake: Moist, Tangy, and Light

Lemon cupcakes should taste like a summer breeze—fresh, light, and vibrantly citrusy. The key lies in a few simple but effective techniques.

Start with cake flour, not all-purpose. It gives a tender, bakery-style crumb. I use Swan’s Down brand, and it’s never failed me. For extra flavor, rub lemon zest into sugar to unlock natural oils—this gives you deeply infused citrus flavor without needing more extract.

Instead of using whole eggs, these cupcakes call for whipped egg whites folded into the batter. That trick keeps them airy and lets the lemon curd filling shine without making the base feel dense or overly sweet.

Here’s a breakdown of essential tips:

• Use room temperature buttermilk and butter for even mixing.
• Don’t skip the lemon extract—it amplifies the citrus in every bite.
• Bake until springy, not browned. That’s your cue they’re ready.

Once baked and cooled, gently carve out a circle from the top of each cupcake. Then fill the center with a dollop of prepared lemon curd. It adds a luscious pop of tartness that pairs beautifully with the sweet frosting.

👉 Need a lemon-forward cookie too? Try these Lemon Lavender Cookies for a zesty tea-time companion.

Why these lemon cupcakes work so well:

• Buttermilk keeps the crumb moist and tender.
• Lemon zest gives natural, aromatic flavor.
• Egg whites add airiness and volume.

Tip: No cake flour? Mix 2 ¼ cups of all-purpose flour minus 4 tablespoons, then add 4 tablespoons of cornstarch. Sift well before using.

Filling & Frosting That Steal the Show

Once your cupcakes are baked and cooled, you’ll scoop out the centers and spoon in bright, silky lemon curd. This adds a zesty twist that makes every bite pop with bright, tangy flavor.

Then comes the frosting—a lemon-blueberry buttercream that’s bursting with color and flavor. Fresh blueberries are pureed with lemon juice, then whipped into a sweet, smooth buttercream. The result is a bold, purple-pink frosting that tastes as good as it looks. This combo is a favorite in our house, and if you enjoy fruity layers, don’t miss this no-bake lemon blueberry dessert.

Lemon Cupcakes Frosting Tips:

• Fresh blueberries really bring out the best flavor, and give the prettiest natural color, too.
• Adjust the milk to get your ideal frosting consistency.
• A piping bag with a star tip creates bakery-style swirls.

If you want extra color, try adding freeze-dried blueberry powder. It deepens both the hue and the flavor!

How to Make Lemon Cupcakes with Lemon-Blueberry Frosting

Ingredients

For the cupcakes:

• 2 ¼ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 ¼ cups buttermilk (room temp)
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 ½ cups sugar
• Zest of 2 lemons
• 12 tablespoons unsalted butter (room temp)
• 4 large egg whites (room temp)

For the filling:

• Lemon curd (store-bought or homemade)

For the frosting:

• 2 cups unsalted butter, softened
• 2 pounds confectioners’ sugar, sifted
• Pinch of sea salt
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• ½ cup fresh blueberries + 1 tablespoon lemon juice
• 1 to 3 tablespoons very cold milk

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Instructions

Cupcakes:

1. Preheat oven to 350°F and line 24 cupcake wells with paper liners.
2. Sift together flour, baking powder, and salt. Set aside.
3. In a measuring cup, combine buttermilk, vanilla, and lemon extract.
4. Rub the lemon zest into the sugar with your fingers until it’s moist and fragrant.
5. In a stand mixer, beat the butter and lemon sugar until fluffy (about 3 minutes).
6. Mix in ⅓ of the dry ingredients on low, then half the buttermilk mixture. Repeat until everything is incorporated.
7. Whip the egg whites in another bowl until they hold stiff peaks. Fold in a quarter to loosen the batter, then gently mix in the rest.
8. Spoon the batter into cupcake liners, filling each one about two-thirds of the way.
9. Bake for 18–22 minutes or until the tops spring back and a toothpick comes out clean.
10. Cool completely on a wire rack.

Assembly:

1. Once cool, scoop out the center of each cupcake with a small spoon or cupcake corer.
2. Add a spoonful of lemon curd to each hollow center.

Frosting:

1. Beat the butter in a big bowl until it’s pale, soft, and fluffy.
2. Gradually add in the powdered sugar.
3. Add the salt, vanilla, lemon zest, and that blueberry puree, mix until everything’s smooth and blended.
4. If needed, thin with cold milk until you get a soft, spreadable consistency.
5. Frost the cupcakes however you like, pipe it on for a fancy look or swipe it with a spatula for a rustic touch.

Keep them fresh by storing in an airtight container in the fridge, they’ll be good for about three days.

Frequently Asked Questions

Ingredient Substitutions & Quick Tips

If you don’t have…	Try this instead
Cake flour	2¼ cups all-purpose flour – 4 tbsp + 4 tbsp cornstarch
Buttermilk	1¼ cups milk + 1 tbsp lemon juice (rest 10 mins)
Lemon curd	Use Greek yogurt, jam, or skip the filling

Want more soft, sweet bakes? You’ll also love these carrot cake cookies and our brookie cookie recipe.

For more recipes like the lemon cupcakes with blueberry frosting, make sure to follow me on Pinterest.

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Final Thoughts

These lemon cupcakes with lemon-blueberry frosting are everything a spring or summer dessert should be, bright, fluffy, tart, and sweet. That dollop of lemon curd in the center is a smooth little surprise, and the bold frosting makes each cupcake look like it belongs at a celebration. They’re also a wonderful way to use up fresh lemons and berries.

If you’re in the mood for more refreshing ideas, don’t miss our rice krispies ice cream or these eggless chocolate chip cookies—perfect for summer weekends or celebrations.

So go ahead, bake a batch, and share them with someone who needs a little lemon love this week. 💛🫐