Lemon Cupcakes With Blueberry Icing

Lemon Cupcakes With Blueberry Icing  (makes 3 dozen mini muffins or 12 regular sized muffins)

  • Prep Time:10 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 1 hours,


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup whole milk
  • 3 tablespoons lemon juice
  • zest of 2 large lemons (about 2 tablespoons)
  • 1 1/2 cups powdered sugar
  • 1/2 cup frozen blueberries, defrosted


  1. 1. Preheat oven to 350°F.
  2. 2. Whisk the flour, baking powder and salt in a bowl and set aside.
  3. 3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
  4. 4. Add the eggs, one at a time, then the vanilla, beating on low speed until combined.
  5. 5. Still on low speed, slowly add half of the flour mixture, then the milk, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula as you go.
  6. 6. Fold in the lemon juice and lemon zest.
  7. 7. Pour the batter into greased mini muffin cups and bake for 15 minutes (22 minutes for regular sized muffins) or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
  8. 8. Place the defrosted blueberries in a strainer over a bowl and press to produce 3-4 tablespoons of blueberry juice.
  9. 9. In a small bowl, stir together the powdered sugar and blueberry juice to form a blueberry glaze.
  10. 10. Allow cupcakes to cool completely then drizzle or ice with the blueberry glaze.

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