Lemon Cupcakes with Blueberry Buttercream Recipe

Craving a dessert that’s bright, fruity, and fully plant-based? These Lemon Cupcakes with Blueberry Buttercream combine zesty citrus with rich blueberry frosting in a soft, fluffy vegan cupcake. Perfect for any occasion, this guide walks you through everything from ingredients to baking tips and assembly tricks.

Introduction to Lemon Cupcakes with Blueberry Buttercream

What Makes These Cupcakes Unique and Irresistible

These Lemon Cupcakes with Blueberry Buttercream shine with their contrast of flavors. Lemon’s citrus kick pairs beautifully with the sweet juiciness of blueberries. Plus, they’re 100% vegan, using almond or soy milk, coconut cream, and fruit-based coloring.

You get:

• Soft lemon cake with juicy blueberry pockets
• Creamy lemon curd filling
• Smooth blueberry buttercream with a natural purple hue

The Perfect Balance: Tart Lemon Meets Sweet Blueberry

Lemon adds brightness, while blueberries bring natural sweetness and moisture. Together, they create a well-balanced bite that’s fresh, vibrant, and not too sweet. With every layer, from cake to filling to frosting, these Lemon Cupcakes with Blueberry Buttercream are made to impress.

Lemon Cupcakes with Blueberry Buttercream Recipe

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• Author: Jessica
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Diet: Vegan

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Description

These vegan lemon cupcakes with blueberry buttercream are bursting with citrus flavor and topped with fruity, naturally colored frosting. A perfect plant-based treat for parties, brunch, or everyday indulgence.

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Ingredients

Dry Ingredients:

380 g plain (all-purpose) flour

250 g cane sugar

3 tsp baking powder

Pinch of salt

Wet Ingredients:

250 ml plant-based milk (almond, soy, or coconut)

125 ml light-tasting vegetable oil

1 tsp vanilla extract

110 g fresh or frozen blueberries

Filling:

240 ml coconut cream (thick part only)

50 g sugar or sweetener

30 g lemon zest and juice

2 Tbsp cornflour (cornstarch)

Pinch of turmeric

Frosting:

280 g vegan butter (room temp)

300 g icing sugar

1 Tbsp freeze-dried raspberry or beetroot powder + blue spirulina

1 tsp vanilla extract

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Instructions

1. Preheat the oven to 180°C/Gas Mark 4. Line a cupcake tray with paper liners.

2. In a large bowl, mix all dry ingredients until combined.

3. In another bowl, mix the plant milk, oil, and vanilla.

4. Add wet ingredients to dry and mix until just combined.

5. Fold in the blueberries gently.

6. Divide the batter into cupcake liners, filling 2/3 full.

7. Bake for 18–22 minutes or until a toothpick comes out clean.

8. Cool in tray 5 mins, then transfer to wire rack.

9. For the lemon curd, whisk all filling ingredients in a saucepan over high heat until thickened (5–10 minutes). Cool.

10. For the frosting, whip the vegan butter until pale. Add icing sugar, vanilla, and powders. Whip until fluffy.

11. Core each cooled cupcake with a knife or corer. Fill with cooled lemon curd.

12. Pipe or spread the blueberry buttercream on top. Decorate as desired.

Notes

To adjust color intensity in the frosting, use more or less spirulina and berry powder.

For a gluten-free version, substitute flour with a 1:1 gluten-free blend.

Cupcakes can be stored for 4 days in the fridge or frozen (unfrosted) for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Essential Ingredients for Vegan Lemon Blueberry Cupcakes

Must-Have Dry and Wet Ingredients for Perfect Texture

To get that bakery-style rise and tender crumb in your lemon cupcakes with blueberry buttercream, choosing the right base ingredients matters.

Dry ingredients:

• 380 g plain (all-purpose) flour – the structure builder
• 250 g cane sugar – for sweetness and slight moisture
• 3 tsp baking powder – ensures lift and airiness
• Pinch of salt – enhances the other flavors

Wet ingredients:

• 250 ml plant-based milk (almond, soy, or coconut) – adds moisture and richness
• 125 ml light-tasting vegetable oil (sunflower or rapeseed) – provides a tender crumb
• 1 tsp vanilla extract – balances the citrus with warmth
• 110 g blueberries – bring pockets of juiciness and visual appeal

The balance between dry and wet ingredients keeps the Lemon Cupcakes with Blueberry Buttercream soft without getting soggy. For best results, measure your ingredients accurately, especially the flour and liquids.

Choosing the Best Plant-Based Alternatives

What makes this recipe beautifully vegan is the smart substitution of dairy and eggs. Here’s what works and why:

These swaps don’t just mimic the real thing — they add unique flavors and textures. The coconut cream in the lemon curd, for example, adds a mellow richness that plays well with lemon.

Step-by-Step Cupcake Baking Instructions

Preparing the Cupcake Batter: Mixing Tips and Techniques

Making the perfect batter for your lemon cupcakes with blueberry buttercream starts with one rule—don’t overmix.

Step-by-step mixing process:

1. Preheat your oven to 180°C (Gas Mark 4). Line a 12-cup muffin tray with cupcake liners.
2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and a pinch of salt. Mix well to eliminate any clumps.
3. In a separate bowl, whisk together the wet ingredients: plant-based milk, vegetable oil, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and mix until just combined. Overmixing can cause dense cupcakes.
5. Gently fold in the blueberries with a spatula. If using frozen ones, don’t thaw them to avoid streaky batter.

The batter should be thick but scoopable. Using an ice cream scoop helps evenly portion the mixture into each cupcake liner.

Baking and Cooling: Avoiding Common Mistakes

Baking is science, and timing is key to achieving light and fluffy results.

Follow these baking tips:

• Fill each liner about two-thirds full. Overfilling can lead to overflow and flat tops.
• Bake in the center of the oven for 18 to 22 minutes. Start checking with a skewer at the 18-minute mark.
• A skewer inserted should come out clean or with only a few crumbs.
• Cool cupcakes in the tray for 5 minutes, then transfer them to a wire rack. This helps prevent soggy bottoms.

Don’t rush the cooling process. Piping buttercream on warm cupcakes will melt the frosting and ruin the texture.

Crafting The Zesty Lemon Curd Filling

Ingredients and Their Roles in Texture and Flavor

The lemon curd is what gives these lemon cupcakes with blueberry buttercream their surprise punch of flavor. It’s tangy, creamy, and plant-based, with just the right texture to hold its shape inside the Lemon Cupcakes with Blueberry Buttercream.

Here’s what you’ll need and why it works:

The coconut cream provides a velvety base, while the cornflour makes it set like traditional lemon curd. The lemon zest intensifies citrus notes, and a touch of turmeric brings out a warm, sunny hue.

Cooking and Cooling the Curd for Maximum Zing

Getting the curd right is all about controlled heat and constant movement.

Cooking Instructions:

1. Add all the curd ingredients to a small saucepan.
2. Whisk constantly over high heat for 5 to 10 minutes. It’ll start thin, then suddenly thicken.
3. Once the mixture reaches a thick, pudding-like consistency, remove from heat.
4. Let it cool completely before filling cupcakes. It will continue to thicken slightly as it cools.

Pro tips:

• Don’t walk away while it’s on the stove, or it could burn or curdle.
• For ultra-smooth curd, strain it through a fine mesh sieve while it’s still warm.

Refrigerating it after cooling will enhance the flavor and texture. It should be creamy but not runny.

Whipping Up the Blueberry Buttercream Frosting

Creating Vibrant Color with Natural Powders

The frosting is what makes these lemon cupcakes with blueberry buttercream pop—both visually and in taste. Instead of artificial dyes, we use plant-based powders that bring a beautiful color and subtle fruit flavor.

Here’s what goes into the frosting:

Color tip:
For a deep berry tone, mix raspberry powder with just a pinch of blue spirulina. You can adjust the shades by adding more of either powder until the frosting matches your vibe—pastel or bold.

Achieving the Perfect Creamy Consistency

Buttercream can make or break a cupcake. Too stiff, and it won’t pipe well. Too soft, and it slides off. The goal is a light, fluffy consistency that holds its shape.

Steps to make it right:

1. In a large mixing bowl or stand mixer, beat the vegan butter for 3 to 5 minutes until pale and creamy.
2. Gradually add the icing sugar, mixing on low to avoid a sugar cloud.
3. Add vanilla and the coloring powders. Beat for another 3 minutes until fluffy.
4. If too thick, add 1 tsp of plant milk at a time to loosen. If too soft, add a little more sugar.

The butter should be room temperature, not melted or straight from the fridge. Cold butter won’t whip properly, and melted butter will turn your frosting into soup.

With your frosting ready and the lemon curd cooled, it’s time to bring everything together.

Assembling and Decorating Like a Pro

How to Core and Fill Cupcakes with Lemon Curd

Once your Lemon Cupcakes with Blueberry Buttercream are cool, it’s time to fill them.

Quick steps:

1. Use a knife or apple corer to remove a small center from each cupcake.
2. Fill each with about 1 teaspoon of lemon curd.
3. Don’t overfill or it will ooze out when frosted.

This lemony center adds a pop of flavor that cuts through the sweet buttercream, creating perfect balance.

Frosting Techniques and Piping Tips

Scoop the blueberry buttercream into a piping bag with a star or round tip.

Frosting tips:

• Pipe from the edge inward in a swirl.
• No piping bag? Spread with a spoon or knife—it still looks great.
• Decorate with zest, dried berries, or a swirl of extra curd on top.

Keep it simple or get creative. Either way, these Lemon Cupcakes with Blueberry Buttercream will impress.

Troubleshooting Common Cupcake Problems

Why Your Lemon Cupcakes with Blueberry Buttercream Might Be Dense or Dry

Even when you follow a recipe, things can go wrong. Here are the most common cupcake texture issues and how to fix them:

Problem: Cupcakes came out too dense
Possible causes:

• Overmixed the batter (develops too much gluten)
• Not enough baking powder
• Flour was packed too tightly when measured

Fix it:

• Mix batter until just combined
• Use a spoon to fluff, scoop, and level flour for accuracy
• Double-check your baking powder isn’t expired

Problem: Cupcakes turned out dry
Possible causes:

• Baked too long
• Oven temperature too high
• Not enough fat or liquid

Fix it:

• Use an oven thermometer for accuracy
• Start checking doneness at 18 minutes
• Don’t skimp on oil or plant milk

Fixes for Runny Frosting or Sunken Centers

Frosting and structure issues are common but fixable.

Problem: Frosting is too soft or runny
Causes:

• Vegan butter too warm
• Too much liquid added

Fix it:

• Chill the frosting for 10–15 minutes
• Add a spoonful of icing sugar to thicken

Problem: Cupcakes sunk in the middle
Causes:

• Batter was overmixed
• Oven door opened too soon
• Underbaked

Fix it:

• Avoid peeking before 15 minutes of baking
• Mix gently and bake until a toothpick comes out clean

Storage Tips and Make-Ahead Instructions

How to Store for Freshness and Flavor

Once your lemon cupcakes with blueberry buttercream are baked and decorated, storing them properly keeps them fresh, flavorful, and ready to enjoy over several days.

Short-term storage (1–4 days):

• Place cupcakes in an airtight container at room temperature if the room is cool.
• If your kitchen is warm or humid, store them in the refrigerator to prevent the buttercream from melting.
• Let refrigerated cupcakes sit out for 20–30 minutes before serving for the best texture.

Tip: Add a paper towel at the bottom of the container to absorb moisture and keep the Lemon Cupcakes with Blueberry Buttercream bottoms from getting soggy.

Freezing and Reheating Recommendations

Want to prep these Lemon Cupcakes with Blueberry Buttercream in advance? They freeze beautifully.

To freeze:

• Freeze the unfrosted cupcakes in a single layer on a tray.
• Once solid, transfer them to a freezer-safe container or zip-top bag.
• Freeze frosting separately in an airtight container.

To use:

• Let cupcakes and frosting thaw overnight in the fridge.
• Bring both to room temperature before assembling and serving.
• If frosting texture changes after freezing, give it a quick whip to fluff it up again.

You can also freeze fully frosted cupcakes, but be sure to place them in a deep container with enough headspace to protect the topping.

Conclusion

These lemon cupcakes with blueberry buttercream aren’t just a feast for the eyes—they’re a full sensory experience. From the citrusy zing of the lemon curd to the naturally colored, silky-smooth vegan frosting, each bite delivers flavor, texture, and freshness. Whether you’re baking for a celebration, gifting a treat, or simply satisfying a sweet tooth, this recipe brings plant-based baking to a whole new level.

They’re dairy-free, egg-free, and 100% delicious. With make-ahead tips, natural coloring options, and real fruit fillings, you can feel confident baking these for any crowd. And if you’re looking to expand your dessert repertoire.

So go ahead—bake, fill, frost, and enjoy. These Lemon Cupcakes with Blueberry Buttercream are proof that vegan baking can be just as indulgent, beautiful, and crave-worthy as any traditional recipe.

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