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U.S. Highbush Blueberry Council

Blueberry Cupcakes with Lemon Frosting

Cake Ingredients

  • 2 cups frozen blueberries
  • 3 cups flour, divided
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1∕3 cup milk
  • 2 teaspoons vanilla

Frosting Ingredients

  • 1 cup butter
  • 2 cups confectioners’ sugar
  • ¼ cup lemon curd
  • 1 tablespoon lemon zest

Cake Instructions

  1. Preheat oven to 350°F. Grease and flour two cupcake pans. In bowl, toss blueberries with 1 tablespoon flour until evenly coated. Set aside.
  2. In large bowl, beat butter and sugar until light and fluffy, scraping sides occasionally.
  3. Add eggs, one at a time, beating after each addition.
  4. Add remaining flour, baking powder, cinnamon and salt and beat until blended.
  5. Add milk and vanilla and beat until thick and creamy.
  6. Fold in reserved blueberries.
  7. Spoon batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Transfer to wire rack and cool completely.

Frosting Instructions

  1. Beat butter until light and fluffy.
  2. Gradually add confectioners’ sugar until blended.
  3. Add lemon curd and beat until light and fluffy. Stir in lemon zest.
  4. Spread over top of cupcakes

Number of servings (yield): 24 cupcakes

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