Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce

Published May 6, 2012. Updated March 13, 2024

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Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce combine the bright and fresh flavors of lemon and blueberry in a festive handheld treat. These cupcakes are perfect for spring and summer gatherings—especially bridal showers or baby showers!

Why?? Why do I keep making cupcakes to just have around to tempt me so all day long? Well, I love them so I’m not going to stop making them. I guess I’m just going to have to gift them a lot.

Blueberry Cupcakes with Lemon Buttercream and Blueberry Drizzle

These cupcakes will basically leave you speechless! I made this recipe because the lemon blueberry combo is one of my new favorites. I’m so proud of the how the results turned out with this recipe (sorry I just have to brag a little about these)!

Blueberry Cupcakes with Lemon Buttercream

You get a fluffy, moist, blueberry cupcake generously covered with an amazingly delicious, fluffy and flavorful lemon buttercream frosting and then to finish it off its drizzled with a nearly pure blueberry blueberry sauce.

Yes, they melt in your mouth! Good luck stopping at just one cupcake with these…

You can spruce these up however you’d like! If I was serving to small children, I might leave out the blueberry sauce for cleanliness (moms know!) and instead choose to garnish with fresh blueberries or sprinkles. Some lemon zest or a thinly sliced triangle of lemon wedge would also look very pretty on top!

Blueberry Cupcakes with Lemon Frosting

Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce

Spring Desserts

What it is about spring that makes me want ALL of the fruity and sweet treats? I don’t know, but I do know that these fantastic treats will be a huge hit at any spring or summer gatherings you attend. Here are some recipes you should try next!

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

5 from 2 votes

Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce

Soft and fluffy blueberry studded cupcakes finished with a bright lemon frosting and fresh blueberry sauce.
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes


Lemon Buttercream Frosting

Blueberry Sauce


  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, blend together melted butter, vegetable oil and granulated sugar until well blended, about 30 seconds. Stir in egg, vanilla and lemon zest. Blend in sour cream. Add in flour mixture alternating with buttermilk in two alternate batches, blending until combine after each addition. Fold in frozen blueberries. Divide mixture evenly among 12 paper lined muffin cups, filling each one about 3/4 full. Bake cupcakes 20 - 25 minutes until toothpick inserted in center comes out clean. Allow to cool completely then frost cupcakes with Lemon Buttercream Frosting and drizzle with chilled blueberry sauce. For best results, serve immediately after drizzling with blueberry sauce. Store in an airtight container.

Lemon Buttercream Frosting

  • Combine all ingredients in a large mixing bowl, using an electric mixer blend together until smooth and fluffy about 1-2 minutes. Tint with yellow food coloring if desired.
  • Note: if you don't want the piled high style of frosting (if you don't like a lot of frosting) then half a batch would be enough. Personally I don't normally like a lot of frosting but this frosting is so good that I liked the piled high style for these, plus it made for prettier piping with the blueberry sauce =).

Blueberry Sauce

  • In a medium saucepan, whisk together sugar and cornstarch. Mix in blueberries and water. Bring mixture to a gentle boil over medium heat, stirring frequently. Once mixture reaches a boil, reduce heat and simmer 3 minutes, stirring frequently. Pour mixture into a blender or food processor and blend until smooth (I blended about 30 seconds on low speed in the blender). Cool mixture completely in the refrigerator or freezer before drizzling over cupcakes.
  • Note: I made this recipe to be more than enough sauce for drizzling the cupcakes. I liked it so much that I piped some of the sauce over the top then I served the cupcake with additional blueberry sauce. I loved it just that much =), but if you don't want that much blueberry sauce then half of the batch listed would be enough. You could always make the full batch and if you have left over you could use it for pancakes, smoothies or drizzle it over your favorite Greek yogurt (or just eat it by the spoonful its basically just pureed blueberries, yum).
  • Recipe Source: Cooking Classy