The Best Lemon Blueberry Cupcake Recipe

Mother’s Day is right around the corner, and in honor of my amazing mom, I thought it was only fitting to share the recipe to her all time favorite cupcake flavor that I make. While we both might be *slightly* biased, we both agree that these cupcakes are some of the best around. From the light, lemony cake to the bursting fresh blueberries, and the perfect balance of sweet and tart that the lemon buttercream brings, these cupcake are guaranteed to be a favorite with your mom – or anyone!

The Big Secret

One of the secrets to these Lemon Blueberry Cupcakes, is letting the flavor develop. What I mean by that, is letting the cupcakes rest at room temperature for several hours, even overnight, to let the flavors develop. When you are working with bold flavors like lemon, or chocolate, for example, if you allow them time to rest the flavors become even stronger and more amazing. I always try to bake these cupcakes several hours or even a night before I want to frost them and serve them. Doing this helps deepen the incredible flavor. 

How to Treat Your Blueberries 

This might sound silly, but how you care for your blueberries is a crucial component to these cupcakes! When baking with blueberries, you want ensure you treat them right during the process. This means lightly coating them in flour before gently incorporating them into your batter. I usually add mine into a bowl with about a 1/4 cup of plain flour, and then I simply toss them around until lightly coated. Then they are ready to go into the batter. What this does, is prevents the berries from sinking to the bottom of your cupcake while they bake. The flour helps give them traction to avoid them sinking. 

The Recipe

Yield: 12 cupcakes

The Best Lemon Blueberry Cupcakes

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These Lemon Blueberry Cupcakes are sure to become a favorite! From the sweet and tart lemon buttercream, to the zesty lemon blueberry cake, you're certain to be left wanting more!

Ingredients

• 1 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp lemon zest, one large lemon
• 1/2 cup unsalted room temperature butter
• 3/4 cup + 2 tablespoons sugar
• 3 eggs whites
• 1/4 cup lemon juice
• 1/3 buttermilk
• 1/2 cup small blueberries
• FOR THE BUTTERCREAM -
• 3/4 lb unsalted butter, slightly chilled
• 4 1/2 cups powdered sugar
• 1 tsp lemon extract
• 2 tsp fresh lemon juice
• 1/8 cup heavy cream

Instructions

1. in a small bowl, combine flour, salt, and baking soda. Set aside.
2. In another small bowl, combine juice and buttermilk. Set aside.
3. In a large bowl, beat butter, sugar, and zest on high. Once fluffy, slowly add in egg whites. Once incorporated, slowly add in the flour mixture and the juice mixture, alternating. Start and end with the flour mixture.
4. In a small bowl, toss blueberries in a bit of flour. Gently fold blueberries into the batter.
5. Scoop batter into a greased and lined 12 hole cupcake pan, Fill each liner about 2/3 of the way full.
6. Bake at 325 degrees for about 16 minutes, testing with a toothpick to see if they are baked.

Enjoy! Feel free to comment down below if you have any questions and be sure to follow along on Instagram @tinybirdbakeshop to stay up to date on all things cupcakes!

-Ashley