These cupcakes aren’t just for dessert either. The use of fresh blueberries and lemon gives these almost a muffin taste, so you can certainly indulge and enjoy one for breakfast. Now, all the alcohol cooks out, but I won’t tell anyone if you pair this with a spiked lemonade or a beermosa. Who said you can’t have beer for breakfast?

Blueberry lemon beer cupcake recipe

Yields 12 cupcakes


1-1/2 cups all-purpose flour

1/2 cup plus 2 tablespoons sugar

1-1/2 teaspoons baking powder

1/8 teaspoon baking soda

Dash of salt

1/4 cup unsweetened applesauce (or can use oil or butter)

1/4 cup low-fat buttermilk

1 egg

3/4 cup blueberry beer

1-1/2 tablespoons freshly grated lemon zest

1 – 2 teaspoons lemon juice

3/4 cup fresh blueberries

Use this classic buttercream recipe for the frosting


Preheat oven to 350 degrees F. Line a cupcake/muffin tin with paper liners and set aside.

In a large bowl, sift together the flour, sugar, baking powder, salt and baking soda. In another bowl, mix together the applesauce and egg with a whisk. Add in buttermilk, beer, lemon zest mixture and lemon juice, and whisk well. Add the beer mixture to the flour mixture and stir until just moistened. Gently fold in blueberries. Spoon about 1/4 – 1/3 cup of the batter into each liner, filling about 2/3 the way full. Bake for 22 to 25 minutes, or until golden brown. Remove from oven and let chill completely. Once chilled, frost with buttercream and garnish with additional lemon zest or blueberries!