Blueberry Lemon Cupcakes begin with a moist and tender lemon cupcake that’s dotted with juicy blueberries. Topped with an incredible sweet and tangy delicate lemon frosting, blueberry lemonade icing and a blueberry.

These Blueberry Lemon Cupcakes were created for #SummerDessertWeek! I was sent some amazing samples by some of our sponsor companies to use if I wanted, but as always content and opinions are 100% honest and my own.

While pretty and homemade, this is a very simple recipe that’s easy to make and perfect for spring & summer. 

It’s day 2 of our 2019 #SummerDessertWeek! Huge thanks to Angie over at Big Bear’s Wife for creating this event, securing our sponsors and putting a lot of hard work into the entire event.

This week you will discover desserts galore! You are sure to find a dessert that fits any need. From a backyard pool party to a simple summer snack. A group of us have come together to share some of our favorite summertime dessert recipes with you!

I chose to share these Blueberry Lemon Cupcakes today. They are incredible and while they look incredibly elegant, they are so easy to put together and they were a huge hit at a recent brunch.

The lighter lemon flavor blends beautifully with the sweetness of the blueberries. The cupcakes are divine! They even have blueberries in the batter!

I had a little help from my friends at Wilton and Adam’s Extract to make these cupcakes. For Summer Dessert Week Wilton provided us with baking goods galore, and Adam’s Extracts provided us with plenty of extract to make up lots of baked goods!

They are also part of our giveaway which you will find at the bottom of the post until it is over.

A few answers to frequently asked questions about these Blueberry Lemon Cupcakes:

Can I make this into a blueberry lemon cake? Yes. It’s enough for a 2-layer 8 inch layer cake. Line the bottom of the cake pans first, then grease the sides. They’ll take about 21-25 minutes to bake.

Can I make this recipe ahead of time? Yes. You can make the cake and the frosting up to 24 hours ahead. Make the cake and allow it to cool completely. Wrap it tightly in plastic wrap, and store at room temperature. Do not pre-frost the cupcakes. Store the frosting in an airtight container in the refrigerator. Allow it to sit at room temperature about 20-30 minutes and blend it again. Decorate as desired.

Check out other Summer Desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• No Churn Chocolate Dipped Waffle Cone Ice Cream from Big Bear’s Wife
• Cotton Candy Ice Cream from Jen Around the World
• Brownie Bottom Neapolitan Ice Cream Cake from Kudos Kitchen by Renee
• Strawberry Ice Cream from Family Around the Table
• No Churn Dairy Free Vanilla Ice Cream from Home Sweet Homestead
• S’Mores Popsicles from A Kitchen Hoor’s Adventures
• Glazed Donut Strawberry Shortcake Boozy Milkshake from Sweet ReciPEAS

Sweet Summertime Cakes and Cupcakes:

• Blueberry Lemon Cupcakes from Daily Dish Recipes
• Whipping Cream Pound Cake from Pastry Chef Online
• Blueberry Lemonade Mermaid Cupcakes from The Bitter Side of Sweet
• Lemon Popsicle Cupcakes from Hezzi-D’s Books and Cooks
• Orange Creamsicle Cupcakes from 4 Sons R Us
• Lemon Blueberry Cake from Back To My Southern Roots

Baked Desserts:

• Peach Pie Scones with Maple Glaze from Sweet Beginnings
• Lemon Lime Cheesecake from Cindy’s Recipes and Writings
• Blackberry Crumble Bars from Creative Southern Home
• Creamsicle Cake Bars from My Sweet Zepol

Cookies:

• Orange Cream Dipped Cookies from Cookaholic Wife

Candies:

• Rock Candy from The Domestic Kitchen

Jello Shots:

• Bomb Pop Jello Shots from Cheese Curd In Paradise

Ready to make these Blueberry Lemon Cupcakes?

Easy, incredibly moist and with a soft tender lemony crumb filled with sweet blueberries and a light lemon frosting that will make everyone keep coming back for more!

A great big shout out to Dixie Crystals for all the sugar used in my baking,  Wilton for the candy melts and piping bags I used to decorate the cupcakes, and Adams Extract for the Vanilla and Lemon Extracts used to make the flavor pop in these. 

Blueberry Lemon Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Blueberry Lemon Cupcakes begin with a moist and tender lemon cupcake that’s dotted with juicy blueberries. Topped with an incredible sweet and tangy delicate lemon frosting, blueberry lemonade icing and a blueberry.

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Ingredients

For the cupcakes

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar, we used Dixie Crystals Granulated Sugar
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract, we used Adams Extract Vanilla Extract
• 1 teaspoon lemon extract, we used Adams Lemon Extract
• 6 tablespoons of 2% or whole milk
• 1 cup fresh blueberries plus 12 more to garnish cupcakes

For the Lemon Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon extract
• 1/2 teaspoon milk (see recipe notes)
• For Decorating Cupcakes:
• 12 fresh Blueberries (mentioned above)
• 1/2 cup of Wilton Blueberry Lemonade Candy Melts

Instructions

For the cupcakes:

Preheat your oven to 350°F. Place cupcake liners in a muffin tin and set aside.

In a medium bowl, sift the flour, baking powder and salt.

In a small bowl, toss the lemon zest with sugar, until combined and allow to sit about 5 minutes or so.

In another bowl (I use my stand mixer), beat together the butter and sugared lemon zest on medium speed, scraping down the sides, until the butter gets fluffy. Took me about 2 minutes.

Continue on medium speed and add the eggs in, one at a time. Add the vanilla extract and the lemon extract and beat until everything is combined.

Switch to a paddle attachment and turn your mixer on low. Add the original bowl of dry ingredients a little at a time just until combined. Don't over mix. This will keep your cupcakes light and fluffy when they are baked.

Add the milk and mix again just until combined.

Gently fold in the blueberries.

Grab your muffin tin with the cupcake liners and fill each cupcake liner about 3/4 full. I tried to make sure each cupcake got several blueberries.

Bake at 350°F for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in muffin pan for about 15 minutes and remove to a wire rack to cool completely before frosting.

For the Frosting:

In the bowl of your stand mixer, beat together the softened cream cheese and softened butter until well blended.

Add the powdered sugar and blend well, scraping down the sides as needed.

Beat in the lemon juice, extract and milk. (see notes if mixture is still too stiff).

To Decorate Cupcakes:

Once the cupcakes have completely cooled, pipe your frosting onto each cupcake. I used these AWESOME Wilton All in One Disposable Decorating Bags with Tips. I loved how easy they were and cleanup was a breeze!

Melt the Wilton Blueberry Lemonade Candy Melts as directed on the package. You don't have to add the drizzle if you don't want to, but why wouldn't you? It adds a little something to these already light and fluffy cupcakes. Plus they smell and taste heavenly.

Once the candy melts are completely melted, drizzle over the cupcakes. Add a blueberry to the top of each cupcake.

Refrigerate the cupcakes for 5 minutes to harden the candy melts, if desired.

Enjoy!

Notes

For better blueberry coverage in the cupcake: I found I had mixed results blending the blueberries into the batter, so if you are super picky about where the blueberries fall, don't mix them in, but set them on top of the batter once you've filled the cupcake liners. Try to resist pushing them down too much because they will often fall to the bottom.

If frosting seems to thick: Add 1/2 teaspoon of milk, and blend. Check for desired consistency and repeat until you have the consistency you are looking for.