Lemon Cupcakes with Blueberry Buttercream Frosting

The only non-cartoon show my toddler likes is the Food Network's "Cupcake Wars." And it is such a welcomed break for something to watch together besides Dora, Sophia the First, Cat in the Hat, etc... There's something about those high-pitched LOUD cartoon voices that irk me to no end. But cupcake baking, I could watch that all day!! I love seeing all the different flavor combinations, decorations and displays, and hearing the judges talk about the taste and texture. And the best part is...I've actually learned a few things along the way! My biggest take aways from the show were:

  1. Only fill the cups 2/3rds full. (My first batch was overflowing and had a huge ugly muffin tops).
  2. The batter needs to be fairly gooey. (My first batch was way too thick and dense...so I added a full cup of almond milk).

Introducing Perfect Lemon Cupcakes:

Perfectly light and fluffy: A true cupcake, even with the addition of protein-rich greek yogurt.

Topped with a blueberry buttercream frosting and adorned with a dried blueberry, they're almost too cute to eat. ALMOST! 

Do you follow me on Instagram? I often post sneak peek pics and pictures of the cooking process so you never miss a beat -- like this one:

Babycakes declared me the winner of today's cupcake war.

And I think you will too.

Lemon Cupcakes w/Blueberry Buttercream Frosting


Lemon Cupcakes with Blueberry Buttercream Frosting -- divine!!


1 cup
8 tablespoons
Butter (room temperature)
6 ounces
Lemon Greek Yogurt (or sub plain)
2 tablespoons
Lemon juice
1 teaspoon
Lemon Zest
1⁄4 cup
1 cup
Vanilla Almond Milk
2 1⁄2 cups
Unbleached All-Purpose Flour
1 tablespoon
Baking Powder
1⁄4 teaspoon
Iodized Sea Salt


  1. Preheat oven to 350 degrees.
  2. Combine sugar and butter, and use a hand-mixer to blend until fluffy. 
  3. Add one egg at a time, mixing thoroughly. 
  4. Stir in the remaining wet ingredients: greek yogurt, lemon juice, lemon zest, honey, almond milk, mixing thoroughly.
  5. In a separate bowl combine dry ingredients: flour, baking powder, and sea salt. 
  6. Slowly add in the dry mixture to the wet. 
  7. Put cupcake liners into a muffin tin and fill them 2/3rds full with batter. 
  8. Bake for 20 minutes.
  9. Let cool completely, then add frosting and top with a dried blueberry.

Yields 24 Cupcakes

Blueberry Buttercream Frosting


Blueberry Buttercream Frosting


16 tablespoons
Butter (room temperature)
5 cups
Powdered Sugar
2 tablespoons
Blueberry Juice*
2 tablespoons
Vanilla Almond Milk


I used the blueberry juice from defrosted frozen blueberries.


  1. Combine all ingredients in a very large mixing bowl.
  2. Use a hand-mixer to combine and mix until creamy/fluffy -- approximately 2 minutes.

Yields 2 Cups