Lemon Blueberry Cupcakes
Let’s talk about our new Lemon Blueberry Cupcakes. Trust me, you’ll find reasons to make them again once you try them.
Our cupcakes strike the perfect balance between tangy lemon flavor and sweet, juicy blueberries, all wrapped in a soft, fluffy cake. And of course, topped with creamy lemon frosting, they’re hard to resist.
Indulge in the perfect blend of tangy lemon and juicy blueberries with our moist and fluffy lemon blueberry cupcakes.
Lemon Blueberry Cupcakes Recipe Highlights
- Ready in just about an hour.
- Tangy and Sweet
- Beginner-Friendly
- Versatile Decoration
- Looks, smells, and tastes amazing.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – The base of the cupcake batter provides richness and a tender crumb.
GRANULATED SUGAR – Sweetens the cupcakes, balancing the tartness of the lemon.
EGGS – Bind the ingredients together, adding structure to the cupcakes.
LEMON JUICE AND ZEST – The fresh lemon juice and zest provide a refreshing citrus note that cuts through the sweetness.
VANILLA EXTRACT – Adds a layer of flavor complexity to both the cupcakes and frosting.
ALL-PURPOSE FLOUR, BAKING POWDER, AND SALT – The dry ingredients that form the structure of the cupcakes.
MILK – Moistens the batter, ensuring the cupcakes are soft and fluffy.
FRESH BLUEBERRIES – Add a pop of color and sweetness to every bite.
CREAM CHEESE AND BUTTER (FOR FROSTING) – Create a smooth, tangy base for the lemon cream cheese frosting.
POWDERED SUGAR – Sweetens and thickens the frosting to the perfect consistency.
How To Make Lemon Blueberry Cupcakes
Please check the printable recipe card below for more detailed instructions.
- Cream butter and sugar in a large bowl until fluffy; mix in eggs, lemon juice, and zest.
- Add flour, baking powder, salt, and milk to batter; fold in blueberries.
- Fill liners ⅔ full with cake mix; bake at 350º Fahrenheit for 20 minutes.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
- Beat cream cheese, butter, lemon juice, and vanilla; add powdered sugar.
- Frost cupcakes and add blueberries and zest for garnish.
Storage
STORE – Keep these cupcakes in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days.
FREEZE – For longer storage, freeze the cupcakes in an airtight container without frosting. They’ll keep well for up to 3 months.
REHEAT – Thaw at room temperature when you’re ready to enjoy. If you like them a bit warm, a quick zap in the microwave can revive that just-baked taste and texture.
More Easy And Delicious Blueberry Recipes
Serving Suggestions
A DOLLOP OF FROSTING – A generous swirl of lemon cream cheese frosting complements the cupcakes perfectly.
FRESH BERRIES ON TOP – Garnish with fresh blueberries and lemon zest for an extra flavor and a pop of color.
A CUP OF TEA OR COFFEE – Pair these cupcakes with a warm beverage for a comforting snack or dessert.
Recipe Success Tips
ROOM TEMPERATURE INGREDIENTS – Ensure your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
GENTLE FOLDING – When adding blueberries to the batter, fold them gently to avoid breaking them and coloring them.
DO NOT OVERMIX – Overmixing the batter can lead to dense cupcakes. Mix just until the ingredients are combined.
FROSTING CONSISTENCY – If your frosting is too thick, add a bit more lemon juice to achieve the desired piping consistency.
TEST FOR DONENESS – Check if the cupcakes are done with a toothpick. It should come out clean or have a few moist crumbs attached.
Commonly Asked Questions
What is the best tool to fill cupcakes with?
A piping bag with a narrow nozzle is ideal for filling cupcakes, offering precise control for injecting fillings. Alternatively, a cupcake corer creates a cavity for fillings, with the removed piece placed back on top before frosting.
More Easy and Delicious Desserts
Lemon Blueberry Cupcakes
Ingredients
Cupcakes
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest finely grated
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 cup blueberries fresh
Lemon cream cheese frosting
- 4 ounces cream cheese softened
- ½ cup butter softened
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
For decorating
- ½ cup blueberries fresh
- 1 tablespoon lemon zest optional, finely grated
Instructions
- Preheat the oven to 350° Fahrenheit. Line a 12 hole cupcake tin with paper cupcake liners and set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a high speed with a flat beater attachment until pale and creamy. Add the eggs, lemon juice and grated lemon zest and beat on a medium-high speed until well combined, scraping the sides of the bowl with a silicone spatula as necessary.
- Add the flour, baking powder and salt to the bowl and beat on a low speed until just combined. Add the milk and beat once again on a low speed until just combined. Fold through the blueberries.
- Fill the cupcake liners ⅔ full with the cupcake batter. Bake for 15 minutes, or until cooked through. Set aside to cool in the tin for 5 minutes, before transferring to a wire cooling rack to cool completely.
- To make the lemon cream cheese frosting, add the softened cream cheese and softened butter to the bowl of a stand mixer. Beat with a wire whisk attachment on a high speed until smooth and creamy. Add the lemon juice and vanilla extract to the cream cheese mixture and beat once again until well combined.
- Add the powdered sugar, one cup at a time, and beat on a low speed between each addition, until well combined. Increase the speed to high, and beat for 1 minute or until fluffy.
- Transfer the frosting to a piping bag and pipe over the cooled cupcakes. Decorate with additional blueberries and lemon zest, if using.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.