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Lemon & Blueberry Cupcakes

Lemon and blueberry cupcakes with lemon buttercream and fresh blueberries on top
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 491kcal
Author thebakingexplorer


For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 1 Lemon zest only
  • 3 Eggs large
  • 175 g Self raising flour
  • 150 g Blueberries (about 4 per cupcake)

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 2 tsp Lemon extract
  • 1-2 tbsp Milk

For decoration

  • Lemon zest optional
  • 50 g Blueberries (about 3 per cupcake)


  • Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases
  • Mix together the butter, sugar and lemon zest until light and fluffy, ideally using an electric mixer
  • Add the eggs and whisk in
  • Add the self raising flour and whisk in gently
  • Divide the mixture between the cupcakes cases, then add 4 blueberries to each cupcake and press them into the batter
  • Bake them for 20-25 minutes or until a skewer inserted comes out clean (it may have some bluberries juice on it but that's ok.) Put them on a rack to cool completely
  • To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and milk, and mix until smooth. You can also add some extra milk if the buttercream is too stiff
  • Put the buttercream into a piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes
  • Add blueberries and lemon zest to decorate
  • Store in an airtight container in a cool place, eat leftovers within 3 days



Calories: 491kcal | Carbohydrates: 62g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 240mg | Potassium: 63mg | Fiber: 1g | Sugar: 49g | Vitamin A: 852IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg