Blueberry Lemonade Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
Scrumptious and refreshing Blueberry Lemonade Cupcakes
  • ½ cup unsalted butter, room temp
  • 1 cup sugar
  • 2 egg whites
  • 1 ¾ cup cake flour
  • 2 tsp. baking soda
  • One tsp. baking powder
  • ¼ tsp. salt
  • ¾ cup whole milk
  • 2 tsp. vanilla extract
  • ½ cup blueberry puree
  • Blueberry Puree
  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 Tbsp. cornstarch
  • Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 6 tablespoons frozen lemonade concentrate, thawed
  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with liners
  3. Whisk together flour, baking soda, baking powder, and salt in a medium sized mixing bowl
  4. Use an electric mixer, cream butter and sugar until light and fluffy.
  5. Add eggs, one at a time
  6. Then add vanilla.
  7. Finally add flour mixture, alternating with milk.
  8. Beat on medium speed to create a cake-like batter .
  9. Stir in puree and mix until the batter turns blue.
  10. Using an ice cream scoop, add into paper liners
  11. Bake for 18 minutes check by a toothpick inserted in center comes out clean
  12. Cool 5 minutes in pans then remove and place on wire racks to cool for 20 minutes
  13. Blueberry Puree:
  14. Combine all the Blueberries, sugar and cornstarch mentioned in blueberry section above and puree.
  15. Place puree in a small saucepan; bring to a boil.
  16. Cook 6 minutes, stirring constantly.
  17. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator.
  18. Frosting:
  19. Beat butter for 4 minutes with whisk attachment on an electric mixer in a chilled medium sized bowl
  20. Add powdered sugar and lemonade.
  21. Beat an additional 3-5 minutes, until smooth and fluffy
Recipe by Thrifty Mommas Tips at