Lemon Blueberry Cupcakes with Swiss Meringue Buttercream


Happiness is when you enter the supermarket and you see the berries on sale. Double happiness is when your mother comes back from the supermarket with a couple punnets of blueberries for you because it was on sale. Thank you mommie. You and blueberries are the best combo ever. ♥

I am absolutely in love with these pictures.

 Lemon Blueberry Cupcakes with Swiss Meringue Buttercream

I rarely get to shoot in natural light. I’ve often read that for beautiful food photography, one calls for sunshine. As a blogger who mostly cooks dinner only, I find it hard to shoot in natural day light. The moment I start cooking, the sun is almost on it’s way down waving goodbye. This was unitary of those days where I had the opportunity to catch some morning sunlight.

I bear a soft corner for cupcakes. It is not because I love to eat them, but it is due to that fact that cupcakes have always been an integral part in my baking career. I have been baking cupcakes since the cupcake craze started more than 10 years ago. Baking cupcakes have come a long way for me, from the standard ones with a swirl of cream or those customized ones. I do not bake cupcakes as often as I used to but whenever I do, I thoroughly enjoy every moment of it.


In the center of all my packing, I claimed a time out to bake a batch of cupcakes for my mother’s friend. Remember the few punnets of blueberries that my mom bought? Yes, half of those have been put to good use.


Lemon Blueberry Cupcakes with Swiss Meringue Buttercream


A vanilla cupcake, with a hint of lemon, juicy blueberries and topped with creamy Swiss meringue butter-cream. These lemon and blueberry cupcakes are not the typical ones with a bunch of blueberries bursting in every nook of the cupcakes. Imagine a vanilla cupcake with a hint of lemon and occasionally you get blueberries in between bites. Yes, this is that kinda cupcake. I topped these with Swiss meringue butter-cream and it was delicious! I can never understand people who frost their cupcakes with a combo of icing sugar + butter + milk which is often overly sweet and not creamy. You guys have never tried Swiss meringue butter-cream, I suppose.

Swiss meringue butter-cream is silky, buttery, delicious, light and it pips beautifully over cupcakes. I can write an entire blog post on Swiss Meringue Buttercream itself! (Which I just might, soon). These Lemon Blueberry Cupcakes with Swiss Meringue Butter-cream were the perfect weekend treat. Soft and fluffy cake against a rich, yet light butter-cream. This might just be a new favorite with your family!

Lemon Blueberry Cupcakes with Swiss Meringue Buttercream


This batter itself is really versatile. You can make strawberry cupcakes, pineapple cupcakes, chocolate chip cupcakes and lots more from this basic recipe. I personally feel that that is nothing more imperative in a baker’s recipe collection than a basic vanilla cupcake or a basic butter cake!


5.0 from 1 reviews
Lemon Blueberry Cupcakes with Swiss Meringue Buttercream
Prep time
Cook time
Total time
Serves: 12
For The Cupcakes
  • ¾ cup butter, room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 2⅔ cups Self raising flour
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup blueberries
For The Swiss Meringue Buttercream
  • 3 large egg whites
  • ⅔ cup castor sugar
  • 250 g butter - cut into small chunks,
  • 1½ teaspoons pure vanilla extract
For The Cupcakes
  1. Beat butter and sugar and beat until light and fluffy.
  2. Add lemon zest and eggs, one at a time, beating until well combined.
  3. Add about a third of the flour and beat to combine.
  4. Mix in half of the milk nd beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  5. Stir in vanilla and the blueberries.
  6. Scoop batter into cupcake cups about ⅔’s full and bake for about 20-25 minutes or until a cake tester comes out clean.
  7. Keep aside to cool while making the frosting.
For The Swiss Meringue Butter cream
  1. Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water.
  2. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
  3. Attach the bowl to the mixer fitted with the whisk attachment.
  4. Start on low and gradually increasing to medium-high speed, whisk until stiff peaks form.
  5. Continue mixing until the mixture is fluffy and glossy, and completely cool for about 7-10 minutes.
  6. With mixer on medium-low speed, add the butter a little at a time, mixing well after each addition.
  7. Once all butter has been added, whisk in vanilla.
  8. Continue beating for about 3-5 minutes and do keep scraping down the sides of bowl with a flexible spatula,
  9. Once smooth, stop beating and frost cupcakes as desired.



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  1. Amrita says:

    oh yum! swiss meringue is defo the best kind of buttercream – shame I can’t have it anymore since going vegan. Icing Sugar + vegan butter = really not that wonderful.

    xox Amrita

  2. ivy says:

    Hi so is the egg whites consider cook? safe for children?

    • Maya says:

      Basically, the egg mixture has been cooked till around 60°C- 70°C. I didn’t use a thermometer though. I just cooked the whites till the sugar has completely melted. I have made this buttercream a number of times for parties and the cupcakes were mostly consumed by kids. I would say that this is safe for kids with no serious allergy. 🙂

  3. Saroj says:

    Hi Maya,
    Love, love, love the look and taste of this cupcake.

    Please can you tell me which nozzle you used to pipe the Swiss Meringue Buttercream.

    Many thanks

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