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Blueberry cupcakes with blueberry jam swirl.

Blueberry Cupcakes (Easy One Bowl Cupcake Recipe)

Allie Hagerty
Craving a fruity cupcake? Try these Sweet Lemon Blueberry Cupcakes with a swirl of blueberry jam in a creamy frosting. Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 335 kcal

Equipment

  • Muffin tin
  • Cupcake liners
  • Large bowl
  • Medium bowl
  • Spatula or spoon
  • Microplane zester
  • Measuring cups
  • Measuring spoons
  • Wire rack

Ingredients
  

For the Cupcakes:

  • 1 1/2 cups (190g) g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 1/4 cups (190g) fresh blueberries (or frozen, unthawed)

For the Lemon Zest Frosting with Blueberry Jam Swirl:

  • 1/2 cup 115 g unsalted butter, softened
  • 1 1/2 cups 190 g powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1 –2 tablespoons milk adjust for consistency
  • 1 –2 tablespoons blueberry jam for swirling

Instructions
 

Preheat Oven:

  • Preheat your oven to 350°Fahrenheit (177°Celsius) and line a 12-cup muffin pan with cupcake liners.

Make the Cake Batter:

  • In a large bowl, use a spoon or spatula to cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) sugar until light and fluffy.
  • Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, followed by 1/2 cup (120 ml) buttermilk.
  • Directly into the same bowl, add 1 1/2 cups (190 g) flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined.
  • Gently fold in 1 1/4 cups (190 g) fresh blueberries.

Bake:

  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

  • Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Frosting:

  • In a medium bowl, use a spoon or spatula to cream 1/2 cup (115 g) softened unsalted butter until smooth.
  • Gradually stir in 1 1/2 cups (190 g) powdered sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest. Add 1 tablespoon milk and stir until smooth. If the frosting is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
  • Gently swirl in 1–2 tablespoons blueberry jam, creating streaks of jam throughout the frosting without fully mixing it in.

Frost the Cupcakes:

  • Once the cupcakes are cooled, spread the frosting on top, letting the jam swirl show for a pretty finish.

Notes

  • Room Temperature Ingredients: Always use room temperature butter, eggs, and buttermilk to ensure a smooth batter and even baking.
  • Don’t Overmix: Stir the flour mixture into the wet ingredients until just combined to avoid dense cupcakes.
  • Blueberries in Flour: Toss blueberries in a teaspoon of the dry ingredients before folding them into the batter to prevent sinking.
  • Perfect Swirl: Gently swirl the blueberry jam into the frosting using the back of a spoon for a picture-perfect finish.
  • Lemon Zest Prep: Use a microplane to zest the lemon, avoiding the bitter white pith for the best lemon flavor.
Serving: 1cupcakeCalories: 335kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 69mgSodium: 132mgPotassium: 61mgFiber: 1gSugar: 31gVitamin A: 538IUVitamin C: 2mgCalcium: 44mgIron: 1mg
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