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Perfect Lemon Blueberry Cupcakes Recipe with Easy Creamy Lavender Frosting

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Moist lemon blueberry cupcakes with a bright citrus punch and juicy blueberries, topped with a subtle floral creamy lavender buttercream frosting. A delightful treat perfect for brunch, tea time, or any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • Zest from 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried culinary lavender, finely ground
  • Optional: a tiny pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat ½ cup softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest and lemon juice.
  6. Add dry ingredients in three parts, alternating with milk, starting and ending with the flour mixture. Mix just until combined.
  7. Gently fold in blueberries using a rubber spatula, being careful not to break them.
  8. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops spring back.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. To make frosting, beat 1 cup softened unsalted butter until creamy (about 2 minutes). Gradually add powdered sugar, then heavy cream, vanilla extract, and finely ground lavender. Beat until smooth and fluffy, about 3-5 minutes. Add more cream if needed for piping consistency.
  12. Frost cooled cupcakes generously with lavender buttercream using a piping bag or knife.

Notes

If blueberries sink during baking, toss them lightly in a teaspoon of flour before folding into batter. Do not overmix batter to keep cupcakes tender. Use room temperature softened butter for best creaming results. Cool cupcakes completely before frosting to prevent melting. Frosting can be made ahead and refrigerated up to 2 days; re-whip before use.

Nutrition

Keywords: lemon blueberry cupcakes, lavender buttercream, easy cupcakes, lemon dessert, blueberry dessert, floral frosting, brunch cupcakes, tea time dessert

Find it online: https://magnetmeal.com/perfect-lemon-blueberry-cupcakes-recipe-with-easy-creamy-lavender-frosting/