Lemon Blueberry Cupcakes

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I fell in love with this blog, Objectivo Cupcake. I first found her on Pinterest. You know how they say a picture is worth a thousand words? I just can’t think of enough words to describe what she does. Alma is the artist, baker, creator at this blog. I think I spent about 5 hours the first time I visited, drooling over her photos, reading her stories, studying her tutorials. Thank goodness for Google Translate, Alma’s blog is in Spanish. From what I can tell, she’s the toast of Europe, and well deserved.

I’ve pinned several of her tutorials and recipes to try out but because I had blueberries in the fridge, I knew this was the one to try first!

The other thing I like about Alma’s recipes, is they make 4 or 8 cupcakes, not 18 or 24. you can easily double or triple a recipe but it’s not always so easy to divide.

Lemon Blueberry Cupcakes
adapted from Objectivo Cupcake

2 eggs
1/2 cup granulated sugar
7 tablespoons butter, softened
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla

5 tablespoons lemon juice
6 tablespoons granulated sugar

3 ounces cream cheese, softened
7 tablespoons butter, softened
1 cup powdered sugar
1/4 teaspoon lemon flavoring

Preheat oven to 325 degrees, line muffin tin with 8 liners.

Sift flour and baking powder together. Set aside.

Cream Butter and sugar together. Add eggs. Cream again. add in vanilla. Mix. Lastly blend in flour.

Spoon into prepared muffin tin. Gently push 3 blueberries into the center of each cupcake. Just about 1/2 way, you just don’t want them rolling to the sides as you place your tray in the oven.

Bake for 20 minutes until toothpick comes out clean.

While cupcakes are baking, prepare your syrup. In a microwaveable bowl, place lemon juice and sugar. Heat on high for about 30 seconds. Stir, Heat again for another 30 seconds. Be careful, it will bubble up fast.  Let rest for 1 minute then heat one more time for 20 seconds. You want all the sugar melted, dissolved, incorporated into the lemon juice and to turn into that wonderful syrup.

Immediately after removing cupcakes from oven. Prick tops with a toothpick then brush lemon syrup over tops.

Give them 3-4 coats of syrup. Let it sink in. Just imagine that wonderful lemony flavor as your brushing. Let cupcakes cool completely before icing.

For frosting. Cream butter and cream cheese together until smooth. Add flavoring then gently add powdered sugar.

The lemon in these cupcakes doesn’t overpower. And when you bite into the cupcake and find those few added blueberries, well, you’ll find yourself smiling.

I’ve linked up at some of these great parties.

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About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. Stunning cupcakes! And now I must check out her blog!

  2. These cupcakes are gorgeous and they sound delicious!

  3. Your frosting looks delicious!
    I must give it a try!
    Check out my blog: http://bakingcraze.blogspot.ie/

  4. Gorgeous, Joan!!

  5. Do the blueberries always rise to the top of the baked cupcake? This recipe sounds delicious. Thanks for sharing!

  6. These look so tasty and we love lemon and blueberries!! so good!!

  7. oh I so wish I had some of these RIGHT NOW YUM!!

  8. These cupcakes are gorgeous and I’d love to have one right now. I really like your blog.

  9. Ohhhhh these look gorgeous!!! Thank you so much for sharing this recipe 🙂 I must go check out her blog now 😉 Lemon and blueberries are the perfect pair these days 🙂

  10. These look tasty! Thanks so much for sharing at Terrific Tuesdays.

  11. Ooo. I love lemon!

  12. Leah Arthur says:

    Can you use frozen berries?

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