Lemon Blueberry Cupcakes

Jump to Recipe

Lemon Blueberry Cupcakes

Bright, tangy lemon and juicy blueberries turn classic cupcakes into something special. This recipe creates light, moist lemon blueberry cupcakes topped with a smooth lemon cream cheese frosting. A handful of pantry ingredients, fresh citrus, and plump berries make this dessert shine—perfect for birthdays, afternoon tea, or whenever you crave a burst of spring flavor. Read on for everything you need to make, bake, and store these sweet treats.

Why Lemon Blueberry Cupcakes Work

Lemon and blueberry each bring out the best in the other. The tartness of the lemon lifts the mellow sweetness of blueberries. The addition of lemon zest and juice to both the cake and the frosting gives every bite fresh flavor and aroma. Blueberries lend small bursts of juice and color, creating a beautiful marbled crumb and a soft texture.

When you use buttermilk and butter, the result is a tender, even cupcake—not dry or crumbly. Lemon cream cheese frosting adds richness and a subtle tang. These cupcakes look elegant, taste fresh, and feel special enough for any occasion.

Ingredients: What You’ll Need

Gather these ingredients for easy, reliable results:

• All-purpose flour: Gives structure.
• Baking powder: For a well-risen, fluffy crumb.
• Salt: Balances sweetness.
• Unsalted butter: Adds flavor and moisture.
• Granulated sugar: Sweetens and keeps the crumb soft.
• Eggs (large): Bind everything together.
• Lemon zest and lemon juice: Bring brightness throughout.
• Vanilla extract: Adds complexity.
• Lemon extract (optional): Intensifies lemon notes.
• Buttermilk: For tenderness and slight tang.
• Fresh blueberries: Supply pops of flavor and color.
• Full-fat brick style cream cheese: Makes the icing rich and creamy.
• Powdered sugar: Sweetens and thickens the frosting.

Ingredient Table

Let everything come to room temperature for smooth mixing.

Step-by-Step: How to Make Lemon Blueberry Cupcakes

1. Get Ready

• Preheat oven to 350°F (175°C).
• Line a standard 12-cup muffin tin with paper liners.

2. Mix the Dry Ingredients

• In a bowl, whisk flour, baking powder, and salt.
• Toss blueberries with a spoonful of the flour mixture to help prevent sinking.

3. Cream Butter and Sugar

• In a separate large bowl, beat the softened butter and granulated sugar until pale and fluffy—about 2 minutes with a mixer.
• Beat in eggs, one at a time, scraping down the bowl after each addition.

4. Add Flavorings

• Mix in lemon zest, lemon juice, vanilla extract, and lemon extract if using.

5. Combine Wet and Dry

• Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with the flour.
• Mix on low until just combined. Overmixing causes tough cupcakes.
• Gently fold in floured blueberries.

6. Fill and Bake

• Spoon batter evenly into liners, filling about two-thirds full.
• Bake 18-22 minutes, until a toothpick comes out clean or with a few moist crumbs.
• Remove from oven. Cool in pan 5 minutes, then transfer cupcakes to a wire rack to cool completely.

7. Make the Lemon Cream Cheese Frosting

• In a bowl, beat softened cream cheese and butter until smooth.
• Add lemon zest, lemon juice, vanilla extract, and salt. Mix to combine.
• Gradually beat in powdered sugar, starting on low to avoid clouds of sugar.
• Continue to beat on high for 1-2 minutes for a fluffy, creamy texture.
• If frosting feels soft, refrigerate for 15-20 minutes before piping.

8. Frost and Decorate

• Once cupcakes are cool, pipe or spread frosting on top.
• Add lemon zest curls, fresh blueberries, or even a mint sprig for a bright finish.

Tips for Success

• Use fresh, plump berries for best flavor and color.
• Test the cupcakes for doneness after 18 minutes. Ovens vary.
• For extra lemon aroma, sprinkle a bit of zest on top just before serving.
• Don’t skip flouring the blueberries—this helps keep them suspended.
• If your kitchen is warm, chill the frosting to prevent sliding.

Example: Flouring Blueberries

Before adding blueberries to the batter, place them in a bowl with one tablespoon of the flour mixture. Toss gently. This thin coating keeps berries suspended in the batter during baking.

Variations

Try these easy variations to customize your cupcakes:

• Substitute raspberries or blackberries if blueberries aren’t available.
• Mix in a swirl of lemon curd beneath the frosting for more lemon intensity.
• Swap buttermilk for sour cream for a richer crumb.

Storing and Freezing Lemon Blueberry Cupcakes

Keep leftover cupcakes moist and flavorful:

Storing

• Place frosted cupcakes in an airtight container.
• Store in the refrigerator for up to 5 days.
• Serve at room temperature for best flavor and texture.

Freezing

• Freeze unfrosted cupcakes on a baking sheet until firm.
• Transfer to a freezer-safe bag or container and freeze up to 3 months.
• Thaw overnight in the refrigerator.

• Frost just before serving for best texture.

• For the frosting: Store in a separate airtight container. Allow it to soften and re-whip before using.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. If using frozen berries, add them straight from the freezer and toss with flour as described. This helps minimize color bleeding.

How do I avoid cupcakes sticking to liners?

Use high-quality paper liners, and let cupcakes cool completely before peeling.

What if I don’t have buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it stand 5 minutes—instant buttermilk substitute.

Serving Suggestions

• Pair with a hot cup of tea or a glass of sparkling lemonade.
• Arrange on a tiered stand for baby or bridal showers.
• For a summery touch, top each cupcake with a few wild blueberries and a dusting of powdered sugar.

Lemon blueberry cupcakes offer an irresistible mix of brightness and comfort. Each bite delivers citrus tang, sweet berries, and creamy topping. With a little prep and a few kitchen staples, you can bring bakery-quality cupcakes home. Enjoy the balance of flavors and share with those you love.