The Boastful Baker

because every cook praises her own broth

Winter meets Summer.


Day 8.365: Winter meets Summer

I’ve blended summer blueberries with winter Meyer lemons to make these lemon cupcakes with blueberry buttercream frosting.

I missed Meyer lemon season last winter and was determined not to miss it this year. It seems that nearly everyone in the blogging world raves about them, so I figured I should give them a go. I noticed that they were in season when I saw them at Dean & Deluca on a recent visit to Georgetown but I didn’t feel like dragging a bunch of lemons around all day. Fortunately my local Trader Joe’s had them in stock when I got home.

These cupcakes are the first and only thing I’ve made with them so far so the jury is still out on whether I like/love them or not. Lots of people seem to love them because they’re not as tart as regular lemons. I’ve no issues with the tartness of regular lemons so that’s not going to make me love the Meyer lemons. I was advised to try them with agave nectar in a batch of margaritas. That might be when I decide whether I love them or not.

Meyer lemon cupcakes with blueberry frosting

For these cupcakes, you can skip the Meyers altogether and use regular lemons. I would have done so if the Meyer lemons weren’t already in the house. For the blueberry buttercream frosting, I added blueberry jam to a batch of regular buttercream frosting. I made the jam last summer with blueberries I picked. You could use store bought blueberry jam.

If you already have a favorite golden cupcake recipe, use it. Just add lemon juice and lemon zest.

Meyer lemon cupcakes with blueberry frosting

Meyer Lemon Cupcakes

Very slightly adapted from the “Golden Vanilla Cupcakes” recipe in Vegan Cupcakes Take Over the World

Makes 12 regular or 24 mini cupcakes


  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup margarine, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • juice of 2 Meyer lemons (or 2 medium regular lemons)
  • 1 tablespoon Meyer lemon zest (or regular lemon zest)


  1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  2. Whisk the soy milk and apple cider vinegar in a measuring cup and set aside a few minutes to curdle.
  3. Whisk the flour, cornstarch, baking powder, baking soda and salt in a large bowl.
  4. In a separate large bowl, cream margarine and sugar for about 2 minutes at medium speed with a handheld mixer. Beat in the vanilla, lemon juice & lemon zest.
  5. Alternate beating in the soy milk mixture and dry ingredients. Stop to scrape the side of the bowl a few times.
  6. Fill cupcake liners 2/3 full and bake for 20-22 minutes until done. Transfer to a cooling rack and let cool completely before frosting.

Meyer lemon cupcakes with blueberry frosting

Blueberry Buttercream Frosting

Adapted (and no longer vegan) from the “Vegan Fluffy Buttercream Frosting” recipe in Vegan Cupcakes Take Over the World


  • 1/2 cup shortening
  • 1/2 cup margarine
  • 3 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 3/4 cup blueberry jam


  1. Beat shortening and margarine together until well combined and fluffy.
  2. Add the sugar and beat for 3 more minutes.
  3. Add the vanilla and milk, beat for another 5-7 minutes until fluffy.
  4. Add blueberry jam and beat until well combined.
  5. Pipe or spoon onto cupcakes.


  1. These cupcakes sound wonderful! I’m having a Meyer lemon week over at my blog, and was hoping to finish it off with a round-up of Meyer lemon recipes around the web. I would love to post a link to this recipe if that would be alright with you. The round-up won’t be posted for another week or so, so let me know what you think. Thanks.

  2. Those made my night. I’d like to try more baking, and that recipe sounds like a great candidate. They look DELICIOUS.

  3. Jeremy- Do you still have the blueberry jam from Christmas? If so, use it in these!

  4. These look so delicious! I can’t wait to try your recipe out.

  5. Lemon & blueberry, yum!

  6. Thank you for reminding me that I need to go purchase some meyer lemons! Love this time of year for that reason.

  7. Wow, these cupcakes are so pretty!

    I also had no idea you could make buttercream frosting without butter…

  8. I just found and purchased my first meyer lemons. I can’t wait to give them a try and see what all the fuss is about. I’ve been searching for the perfect recipe. I’ve been told the best way to showcase their yumminess is to use them to make lemon curd.

  9. I love the combination of blueberries and lemon. I made a blueberry, lemon, almond cake this past summer and it was so good I still think about it. These cupcakes look gorgeous and i love the idea of mixing the jam in with the buttercream. Also know what you mean about the Meyer Lemons. I love them sometimes, but actually think they’re better in savory recipes (delicious with pasta) than in sweet ones because the flavor is a bit odd. I almost prefer replacing oranges with them than lemons. I do love the sound of that margarita recipe…

  10. gorgeous! i was introduced to meyer lemons in (of all things) risotto, but it’s the most wonderful flavor! i bet these are amazing.

  11. I just decided I’m going to make these for the baby shower I’m hosting! perfect!! thanks for sharing , they look great!!

  12. Beautiful pictures! I can’t wait to try this recipe.

  13. These look really tasty, especially that frosting!

  14. I am having a meyer lemon roundup next week on my blog so please submit your recipes/hptos as I would love to feature them.

  15. Sounds wonderful! I have to make these, thank you.

  16. Pingback: 50 Super ideas for a summer cupcake – Part 1 | Party Cupcake Ideas

  17. As per the above we loved your summer cupcake idea and so just had to include it in our summer feature, they are amazing looking!

  18. I just tried making the frosting for some plain cupcakes I made, but I can’t seem to get the frosting to thicken up. I used butter instead of margarine, and have used about 1 1/2 extra cups of sugar, and I still can’t quite get a nice soft peak on it – it keeps flopping over like pudding! I also used blueberry fruit spread instead of jam, not sure if it makes a difference. Any ideas for what I went wrong?

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