This Lemon Blueberry Cupcakes recipe is topped with a light buttercream and fresh blueberries. This lemon cupcake is perfect for spring or summertime!
If that picture doesn’t scream spring I don’t know what does.
Happy Monday! Lately, I find myself wondering which day is which. So much to do so little time! Well, really there just is not enough time for me to bake, which may be a blessing in disguise. 😉
Not really- baking makes me oh so happy. It’s my stress reliever and taste bud pleaser 😉
I have a love-hate relationship with cupcakes. And last oops I mean three weekends ago when I made these I wanted cupcakes but wanted to be a bit healthier. So I used coconut oil. All these years I have used coconut oil in carrot cake but never in anything else. Don’t ask me why!
These cupcakes were great. Perfect for this time of year. Tons of lemon flavor. And the juicy blueberries were perfect. 
I hope you give these Lemon Blueberry Cupcakes a try! They are a springtime scrumptious treat!
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This Lemon Blueberry Cupcakes recipe is topped with a light buttercream and fresh blueberries. This lemon cupcake is perfect for spring or summertime!
Ingredients
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 2 large eggs, at room temp.
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 cup buttermilk
- 1/4 cup greek yogurt
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp corn starch
- 1/2 cup blueberries
- 2 cups powdered sugar
- 1/4 cup butter, softened
- 3 tbsp heavy cream
- 1 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350F and line your cupcake/muffin pan with liners. Set aside.
- In the bowl of an electric mixer combine coconut oil and granulated sugar. Mix in eggs one at a time. Add vanilla extract, lemon extract, lemon zest, lemon juice, buttermilk, and yogurt. Mix until just combined.
- In a small bowl mix together the flour, baking powder, baking soda, cornstarch. Fold in the flour mixture into the wet ingredients, until no more flour streaks remain. Fold in blueberries and then scoop batter 2/3 full into each cupcake.
- Bake for 13-17 minutes. Mine baked perfectly at 15 minutes.
- Once cupcakes have cooled prepare frosting. In the bowl of an electric mixer combine powdered sugar, butter, heavy cream, lemon juice, and lemon zest. Beat for 3 minutes. Frost cupcakes as you like- this time I just spread it on with a knife.
Keywords: lemon cupcake recipe, lemon blueberry dessert recipe
Wish I could eat this last bite!
Why can’t you eat the last bite my dear? I would!! The cupcakes look amazing… so lemony and moist. I’ve recently started baking with coconut oil also… it’s a fantastic replacement for other fats in quick breads, cakes and muffins. I’m loving it in banana bread at the moment. So delicious… fruit + coconut = win! Thanks for posting your recipe. The photos are beautiful.
These are gorgeous! And I love the coconut oil/greek yogurt inside!
Look at those itty bitty beauties! Lemon and blueberry is like one of the besssstest combinations in all the land.
This frosting is seriously calling my name! I love the blueberry and lemon combo…you’re just awesome!
they look so sweet, I’ll try making some, myself 🙂
Lemon anything is my favorite. 🙂 Love the combination of it with blueberries.
Is coconut oil really healthier than canola? If so I am going to buy me some of that! These cupcakes are the very definition of Spring!
Gorgeous photos and styling, Elizabeth! Your cupcakes are beautiful – too bad about the love/hate relationship. Hopefully it’s more love than hate now that you’ve made these little babies. They look incredibly moist and fluffy inside.
That is so sweet of you!!! Thank you Nancy 🙂
Lemon and blueberry totally says spring to me!!! Great idea to use the yogurt and coconut oil in them!!!