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lemon and blueberry cupcakes
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Lemon and Blueberry Cupcakes

Lemon and Blueberry Cupcakes, a lovely light lemon sponge dotted with fresh blueberries. All topped with a lemon buttercream topping.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cake / Afternoon Tea
Cuisine: American
Servings: 12 cupcakes
Author: Emma


Ingredients for the Sponge

  • 110 grams unsalted butter - at room temperature (1 stick)
  • 225 grams caster sugar (1 and 1/8 cup)
  • 2 large eggs
  • 90 millilitres milk (3/8 cup)
  • 30 millilitres lemon juice (2 tablespoons)
  • 1 tablespoon Greek yogurt
  • 150 grams self-rising flour (1 and 1/4 cup)
  • 125 grams Plain flour All Purpose, (1 cup)
  • 1 tablespoon finely grated lemon zest
  • 75 grams blueberries (3/4 cup)

Ingredients for the Frosting

  • 115 grams Unsalted butter - at room temperature (1 stick)
  • 60 millilitres milk (1/4 cup)
  • 1 tablespoon lemon juice
  • 500 grams Icing sugar Confectioners sugar, (4 and 1/2 cups)
  • 36 Blueberries
  • 1 tablespoon caster sugar
  • 1/2 lemon finely grated zest - use whole lemon if you like a stronger flavour.


Directions for the sponge

  • Pre heat your oven to 180C / 350F / Gas Mark 4 and prep your baking tins with cupcake cases.
  • Cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time mixing with an electric mixer in between each addition.
  • In a jug measure out your milk add the lemon juice and yogurt and mix.
  • In a separate bowl mix your flours.
  • Add a third of the flour to the egg mix and gently fold in. Then add a third of the milk mix in and fold in.
  • Keep doing this until everything is mixed in.
  • Get the lemon zest and blueberries and carefully fold into the cake batter.
  • Spoon the mixture into the cupcake cases. Try not to fill them more than 2/3rds full.
  • Pop them into the oven for 20-25 minutes, until they are a light golden colour and firm to the touch. Check as well with a toothpick that it comes out clean.
  • Leave then to fully cool.

Directions for the frosting

  • Cream the butter until it is light and fluffy.
  • Add half the icing sugar and mix well, it may be a little stiff but this is to be expected at this stage.
  • Add the milk and lemon juice and stir it in.
  • Add the remaining icing sugar and once fully combined mix in the lemon zest.
  • Fill your piping bag with the buttercream and swirl it on top of your cupcakes.
  • Wash your blueberries and while they are still damp toss them in your tablespoon of caster sugar to give them a crystallised look.
  • Place three of them on each cupcake and serve.