Easy Homemade Blueberry Lemonade Cupcake Recipe

Yeah, cupcake Saturday! I hope you all are enjoying these new cupcakes each Saturday as much as I am! Hello yum! Plus how can you go wrong kicking off the weekend with a great new cupcake recipe? Today we are sharing a Blueberry Lemonade Cupcake Recipe! Perfect for summer or well any day that you want a sweet treat.

We hope you have been enjoying a new cupcake recipe every Saturday! We are sharing over 60 new Cupcake Recipes on the blog this year! Our goal is to make birthday party planning, summer barbecues and picnics, family desserts and really any day of the week just a bit sweeter with a delicious cupcake. Let us know if there are flavors you would like to see us share. 

Blueberry Lemonade Cupcake Recipe

½ cup unsalted butter, room temp

1 cup sugar

2 egg whites

1 ¾ cup cake flour

2 tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

¾ cup whole milk

2 tsp. vanilla extract

½ cup blueberry puree

Preheat oven to 350 degrees.

Line cupcake pans with liners

Whisk together flour, baking soda, baking powder, and salt in a medium sized mixing bowl

Use an electric mixer, cream butter and sugar until light and fluffy.

Add eggs, one at a time

Add vanilla.

Add flour mixture, alternating with milk.

Beat on medium speed to create a cake-like batter.

Stir in puree and mix until the batter turns blue.

Using an ice cream scoop, add into paper liners

Bake for 18 minutes check by a toothpick inserted in center comes out clean

Cool 5 minutes in pans then remove and place on wire racks to cool for 20 minutes

Blueberry Puree

2 cups fresh blueberries

¼ cup sugar

1 Tbsp. cornstarch

Add all the ingredients for the puree ingredients in a food processor, and puree until smooth.

Place puree in a small saucepan; bring to a boil.

Cook 6 minutes, stirring constantly.

Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator.

Frosting Ingredients:

1 cup unsalted butter, softened

4 cups powdered sugar

6 tablespoons frozen lemonade concentrate, thawed

Frosting Directions:

Beat butter for 4 minutes with whisk attachment on an electric mixer in a chilled medium sized bowl

Add powdered sugar and lemonade.

Beat an additional 3-5 minutes, until smooth and fluffy

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Contents

• Blueberry Lemonade Cupcake Recipe
  • Ingredients
  • Instructions

Blueberry Lemonade Cupcake Recipe

Print Rate

Author: Tammilee Tips

Ingredients

• Cupcake Ingredients
• ½ cup unsalted butter room temp
• 1 cup sugar
• 2 egg whites
• 1 ¾ cup cake flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• ¼ tsp. salt
• ¾ cup whole milk
• 2 tsp. vanilla extract
• ½ cup blueberry puree
• Blueberry Puree Ingredients
• 2 cups fresh blueberries
• ¼ cup sugar
• 1 Tbsp. cornstarch
• Frosting Ingredients:
• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 6 tablespoons frozen lemonade concentrate thawed

Instructions

• Preheat oven to 350 degrees.
• Cupcake Directions
• Line cupcake pans with liners
• Whisk together flour, baking soda, baking powder, and salt in a medium sized mixing bowl
• Use an electric mixer, cream butter and sugar until light and fluffy.
• Add eggs, one at a time
• Add vanilla.
• Add flour mixture, alternating with milk.
• Beat on medium speed to create a cake-like batter .
• Stir in puree and mix until the batter turns blue.
• **Blueberry Puree Directions
• Add all the ingredients for the puree ingredients in a food processor, and puree until smooth.
• Place puree in a small saucepan; bring to a boil.
• Cook 6 minutes, stirring constantly.
• Using an ice cream scoop, add into paper liners
• Bake for 18 minutes check by a toothpick inserted in center comes out clean
• Cool 5 minutes in pans then remove and place on wire racks to cool for 20 minutes
• Frosting Directions:
• Beat butter for 4 minutes with whisk attachment on an electric mixer in a chilled medium sized bowl
• Add powdered sugar and lemonade.
• Beat an additional 3-5 minutes, until smooth and fluffy

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Delicious and fun Easy Homemade from Scratch Blueberry Lemonade Cupcake Recipe great for birthday parties, desserts, picnics, summer barbecues

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