Description
Blueberry Lemonade Cupcakes are the perfect sweet treat for spring and summer! These light and fluffy cupcakes are bursting with zesty lemon flavor and juicy blueberries, topped with a tangy lemonade buttercream that adds just the right amount of tartness. They’re as refreshing as a glass of lemonade—only better!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh or frozen blueberries (tossed in 1 tsp flour if frozen)
Lemonade Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp frozen lemonade concentrate (thawed)
- 1 tsp lemon zest (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla, lemon zest, and lemon juice.
- Alternately add flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in blueberries.
- Spoon batter into cupcake liners, filling about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, lemonade concentrate, lemon zest, and salt. Beat until smooth and fluffy.
- Frost cooled cupcakes and garnish with fresh blueberries or lemon zest if desired.
Notes
- Don’t overmix the batter—this keeps the cupcakes tender.
- Frozen blueberries work well, just toss them in flour before adding to prevent sinking.
- Add a drop of pink food coloring to the frosting for a fun lemonade tint.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 30g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: blueberry lemonade cupcakes, lemon blueberry cupcakes, summer cupcakes, fruity cupcakes, lemonade buttercream