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Lemons and Blueberries – a classic union of sweet but tart fruit flavor combined in one light and yummy cupcake. This Lemon Blueberry Cupcake with Lemon Buttercream Frosting recipe is a keeper!

Closeup on five Lemon Blueberry Cupcakes with Lemon Buttercream Frosting sitting on a white surface surrounded by blueberries, lemons and a tin of cupcakes.

We make so many cupcakes for kids we thought it would be fun to make a “grown-up” cupcake for a change.  We took two of our favorite flavors and combined them into a delicious Lemon Blueberry Cupcake and then topped it with our to die for The Best Lemon Buttercream Frosting. Box Cake mix doesn’t have to be boring … just look at how yummy these lemon cupcakes turned out.  These cupcakes are bursting with fruit flavor and are a guaranteed crowd-pleaser at any family gathering, work pot-luck or get-together with friends.  We hope you like it as much as we do!

Ingredients You Will Need

All the ingredients you will need to make Lemon Blueberry Cupcakes including lemons, lemon juice, lemon zest, lemon buttercream frosting, blueberries, milk, oil, eggs, powdered sugar, food coloring and white cake mix.

How to Prepare the Fruit

Collage image showing how to juice and zest the lemons and how to cover the blueberries in powdered sugar.

Step 1: Squeeze two fresh lemons – you will need 1/4 cup of lemon juice for the cupcake bater.  (You’ll also need another 1/4 cup for The Best Lemon Buttercream Frosting so you can do that now too. Use the lemon peels to create 3 heaping tablespoons of lemon zest.  You’ll use 2 tablespoons in the cupcakes and 1 tablespoon in the lemon frosting.
Step 2: Wash and dry 1 cup of fresh Blueberries. To keep the blueberries from sinking to the bottom of the cupcakes, dredge them in powdered sugar.

How to Make the Cupcakes

Collage image showing the steps for making the Lemon Blueberry Cupcake batter.

Step 3: Make the white cake mix according to the directions on the back of the box with two exceptions.  One, replace 1/4 cup of the called for liquid with the lemon juice and add the lemon zest when the cake batter is completely mixed.
Step 4:  (Two Sisters Tip: Check out our Working with Cake Mixes post for more tips and tricks on taking boxed cake mixes to the next level.)
Steps 5-6: Gently fold the powdered sugar-covered blueberries into the lemon cake batter.

Collage image showing the steps for baking the Lemon Blueberry Cupcakes.

Step 7: Place the cupcake liners in the cupcake pan.
Step 8:  Fill your cupcake liners approximately 3/4 full.
Step 9: Bake the Lemon Blueberry Cupcakes in a 350-degree oven for 18 minutes.
Step 10:  Allow the cupcakes to cool completely.

Closeup on six unfrosted Lemon Blueberry Cupcakes sitting on a white table with a bowl of lemons and blueberries behind them.

Step 11:  Here are the Lemon Blueberry Cupcakes just out of the oven. So pretty, chock full of blueberries and super delicious.

How to Make the Lemon Buttercream Frosting

Closeup on a glass bowl filled with homemade Lemon Buttercream Frosting surrounded by lemons and a white and yellow towel.

Step 12:  Now make a batch of our The Best Lemon Buttercream Frosting.  This creamy and perfectly tart Homemade Lemon Icing is sooooo good and is the perfect companion to these yummy Lemon Blueberry Cupcakes.  You can find the detailed instructions for making the frosting right here.

How to Frost the Cupcakes

Collage image showing how to frost the cupcakes with frosting.

Steps 14-15: We used a Wilton 1M Decorating Tip to add a generous swirl of The Best Lemon Buttercream Frosting to the top of these yummy Lemon Blueberry Cupcakes.  

You can watch a video of how to make a frosting swirl like this in our How to Frost Cupcakes post.

Closeup of a Lemon Blueberry Cupcake with Lemon Frosting sitting on a white table surrounded by other cupcakes and fresh blueberries.

Other Cupcake Recipes You Will Love

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Lemon Blueberry Cupcakes with Lemon Buttercream FrostingPrint

Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

Yield 18 Cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 53 minutes

Lemons and Blueberries - a classic union of tart fruit flavor combined in one light and yummy cupcake. This Lemon Blueberry Cupcake with Lemon Buttercream Frosting recipe is a keeper!

Ingredients

  • Betty Crocker Super Moist White Cake Mix
  • 1 cup Fresh Blueberries
  • 1/4 cup Powdered Sugar
  • 1/2 cup Oil
  • 3 Eggs
  • 1 cup Milk
  • 1/4 cup Lemon Juice
  • 2 teaspoons Lemon Zest
  • 1 drop Yellow Food Coloring
  • The Best Lemon Buttercream Frosting

Instructions

  1. Juice and zest a large lemon.
  2. Make up the white cake mix according to the directions on the box and replace 1/4 cup of the called for water with the lemon juice and zest.
  3. Added 1 small drop of yellow food coloring to get a more lemon-y look to the mini cakes. (Optional)
  4. Clean and dry Fresh Blueberries and roll in powdered sugar.
  5. Gently fold blueberries into the cupcake batter.
  6. Pour the batter into cupcake liners.
  7. Bake in a 350 degree oven for 18 minutes.
  8. Cool Cupcakes.
  9. Frost with our The Best Lemon Buttercream Frosting.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Cupcakes