Why You’ll Love This Recipe

Lemon Blueberry Cupcakes are the perfect balance of sweet and tangy, with a light, fluffy texture and bursting with fresh blueberries. The zesty lemon flavor combined with the juiciness of the blueberries creates a refreshing treat that’s perfect for any occasion, from a summer BBQ to a cozy afternoon snack. Topped with a silky, tangy lemon frosting, these cupcakes are as beautiful as they are delicious. They’re easy to make and are sure to be a crowd favorite!

Ingredients

For the cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (from 1 lemon)

  • 1/4 cup fresh lemon juice

  • 1/2 cup buttermilk (or regular milk if you don’t have buttermilk)

  • 1 cup fresh blueberries (or frozen, if fresh isn’t available)

For the lemon frosting:

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 3 cups powdered sugar

  • 1 tablespoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

  2. Make the cupcake batter:

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).

    • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined.

    • Gently fold in the blueberries. Be careful not to overmix to avoid crushing the berries.

  3. Fill the cupcake tin: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.

  4. Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

  5. Make the lemon frosting:

    • In a large bowl, beat together the cream cheese and butter until smooth and creamy.

    • Gradually add the powdered sugar, lemon zest, lemon juice, vanilla extract, and pinch of salt. Beat until fluffy and well combined.

    • If the frosting is too thick, add a little more lemon juice or a splash of milk to reach your desired consistency.

  6. Frost the cupcakes: Once the cupcakes have cooled completely, pipe or spread the lemon frosting over the top of each cupcake.

  7. Serve: Garnish with extra blueberries or a small sprinkle of lemon zest, if desired. Serve immediately and enjoy!

Servings and timing

  • Servings: 12 cupcakes

  • Prep time: 15 minutes

  • Cook time: 18-22 minutes

  • Total time: 45-50 minutes (including cooling)

Variations

  • Blueberry compote: For an extra burst of blueberry flavor, top the cupcakes with homemade blueberry compote or a spoonful of blueberry jam before adding the frosting.

  • Lemon glaze: If you prefer a simpler topping, drizzle a lemon glaze over the cupcakes instead of frosting. Combine powdered sugar with lemon juice until smooth, and drizzle over the cupcakes.

  • Gluten-free version: Use a 1:1 gluten-free flour blend to make these cupcakes gluten-free. Ensure all other ingredients are also gluten-free.

  • Mini cupcakes: You can make these as mini cupcakes. Reduce the baking time to about 10-12 minutes.

Storage

  • Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, store them in the refrigerator for up to 5 days.

  • Freezing: To freeze, place the cooled cupcakes (without frosting) in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

FAQs

Can I use frozen blueberries?

Yes! If you’re using frozen blueberries, don’t thaw them before adding them to the batter. This helps prevent them from bleeding into the batter and turning the cupcakes purple.

Can I make these cupcakes ahead of time?

Yes! These cupcakes can be made a day in advance. Keep them in an airtight container at room temperature for the best freshness. Frost just before serving.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before frosting the cupcakes.

Can I use a different fruit?

Yes, you can swap the blueberries for raspberries, blackberries, or strawberries for a different fruity twist.

How do I prevent the blueberries from sinking to the bottom?

To prevent blueberries from sinking, toss them lightly in flour before adding them to the batter. This creates a light coating that helps suspend the berries in the batter.

Conclusion

Lemon Blueberry Cupcakes are a delightful treat that combines the sweetness of blueberries with the bright, tangy flavor of lemon. These cupcakes are perfect for any occasion, whether you’re celebrating a special event or just craving a delicious dessert. With their soft, fluffy texture, refreshing flavor, and light, creamy frosting, they’re sure to become a favorite in your recipe collection. Enjoy the burst of citrus and berry goodness with every bite!

Print
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Lemon Blueberry Cupcakes

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 45-50 minutes (including cooling)
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Lemon Blueberry Cupcakes are a refreshing and flavorful dessert, combining the tangy brightness of lemon with the sweet, juicy blueberries. These soft and fluffy cupcakes are topped with a creamy lemon frosting, making them the perfect treat for any occasion, from summer parties to cozy afternoon snacks.

Ingredients

  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from 1 lemon)
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
  • 1 cup fresh blueberries (or frozen, if fresh isn’t available)
  • For the lemon frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined. Gently fold in the blueberries. Be careful not to overmix to avoid crushing the berries.
  3. Fill the cupcake tin: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  4. Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  5. Make the lemon frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon zest, lemon juice, vanilla extract, and pinch of salt. Beat until fluffy and well combined. If the frosting is too thick, add a little more lemon juice or a splash of milk to reach your desired consistency.
  6. Frost the cupcakes: Once the cupcakes have cooled completely, pipe or spread the lemon frosting over the top of each cupcake.
  7. Serve: Garnish with extra blueberries or a small sprinkle of lemon zest, if desired. Serve immediately and enjoy!

Notes

For an extra burst of blueberry flavor, top the cupcakes with homemade blueberry compote or a spoonful of blueberry jam before adding the frosting.If you prefer a simpler topping, drizzle a lemon glaze over the cupcakes instead of frosting. Combine powdered sugar with lemon juice until smooth, and drizzle over the cupcakes.These cupcakes can be made gluten-free by using a gluten-free flour blend.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 300
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

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