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Zesty Blueberry Cupcakes

This started out as a vanilla cupcake recipe until one day my sweet mother in law asked me if I knew any blueberry cupcake recipes. She loves my baked goods and I didn't want to disappoint her so I added blueberries and substituted vanilla with lemon zest.

Time: 30 minutes

Serves: 12


1 + 1/3 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened

1 cup sugar

2 large eggs, room temp

1/2 tsp vanilla (originally 1 tsp)

1/2 cup milk

1 packet of fresh blueberries

1/2 tsp lemon zest


Heat oven to 350F

Sift all dry ingredients together and leave aside

Beat butter and sugar until light and fluffy (around 3 minutes), scrape sides of bowls

On medium speed, add eggs 1 at a time, beating well until combined

Add vanilla and lemon zest and beat until combined

On low speed, add half the dry ingredients and beat until combined

Add milk and beat again

Add remaining dry ingredients and hand fold using a spatula until combined

Lastly, add the fresh blueberries

Bake for 15 - 20 minutes

I love topping this with buttercream. I use my basic buttercream recipe and add lemon zest and around a tbsp of blueberry jam to give it a pop of flavor and color


1/2 cup softened butter

2 cups sifted powdered sugar

1 tbsp milk (or more for texture)

pinch of vanilla

1/2 tsp lemon zest

1 tbsp blueberry jam (Bonne Maman is my favorite)


Beat butter until soft and fluffy

Gradually add powdered sugar and beat until combined

Add milk, vanilla and zest and beat for several minutes until smooth

Hand mix the blueberry jam and decorate your cupcakes with this delicious and easy frosting

Bon apetit!


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