Lemon Blueberry Cupcakes Recipe

Introduction

These Lemon Blueberry Cupcakes are a bright and delicious treat, perfect for spring or any time you crave a burst of fresh citrus and sweet berries. Moist, fluffy cupcakes are topped with a creamy lemon frosting that complements the juicy blueberries perfectly.

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature (for frosting)
• 2 cups (240g) confectioners’ sugar
• 1 teaspoon pure vanilla extract (for frosting)
• Pinch salt (for frosting)
• Optional for garnish: lemon slices and extra blueberries

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so you’ll have to bake in two batches.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: Using a hand or stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
4. Step 4: Add the eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape the bowl again.
5. Step 5: With the mixer on low speed, gradually add the dry ingredients while slowly pouring in the milk and lemon juice. Beat until just combined.
6. Step 6: Gently fold in the floured blueberries to prevent them from sinking. Avoid overmixing.
7. Step 7: Divide the batter evenly into the cupcake liners, filling each about two-thirds full to avoid overflowing.
8. Step 8: Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes (30–36), bake for 11–13 minutes. Let the cupcakes cool completely before frosting.
9. Step 9: To make the frosting, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
10. Step 10: Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes. Refrigerate for 20 minutes if you plan to pipe intricate designs.
11. Step 11: Frost the cooled cupcakes using a piping bag or a small spatula. Garnish with lemon slices and extra blueberries if desired.
12. Step 12: Refrigerate the decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.

Tips & Variations

• Use fresh lemon juice for the best flavor and freshness in both the batter and frosting.
• Toss blueberries in flour before adding to the batter to prevent them from sinking to the bottom.
• If you prefer, substitute buttermilk for whole milk to add a slight tanginess to the cupcakes.
• For a dairy-free version, try coconut cream cheese and vegan butter alternatives.
• Decorate with candied lemon slices or a dusting of extra lemon zest for a lovely presentation.

Storage

Store leftover cupcakes covered in an airtight container in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature for about 20 minutes before serving, or warm slightly in the microwave for 10 seconds for a fresher taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just toss them in flour before folding into the batter to prevent them from bleeding and sinking.

How do I prevent the frosting from melting?

Keep the cupcakes refrigerated until serving and avoid leaving them out for long periods, especially in warm weather. You can also chill the frosting before piping to help it hold its shape better.

Lemon Blueberry Cupcakes Recipe

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★★★★★

4.6 from 88 reviews

• Author: Andria
• Total Time: 50 minutes (including cooling and frosting time)
• Yield: 15 standard-sized cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these moist and tender Lemon Blueberry Cupcakes, bursting with fresh lemon zest and juicy blueberries. These cupcakes are topped with a creamy, tangy cream cheese frosting, perfect for any occasion or a simple treat to brighten your day.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour

Cream Cheese Frosting

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• pinch salt
• optional for garnish: lemon slices and extra blueberries

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so you will bake in two batches.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat on medium-high speed until fully combined, about 1 minute. Scrape down the sides of the bowl again.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients. Turn the mixer to low speed and slowly pour in the milk and lemon juice. Beat just until combined to avoid overmixing.
6. Fold in Blueberries: Gently fold the floured blueberries into the batter using a spatula, ensuring even distribution without breaking the berries.
7. Fill and Bake Cupcakes: Spoon the batter into cupcake liners, filling them only two-thirds full to prevent overflow. Bake the cupcakes for 18–21 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11–13 minutes at the same temperature. Allow cupcakes to cool completely before frosting.
8. Make the Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt, mixing on low speed for 30 seconds, then increase speed to medium-high and beat for 2 minutes. Adjust salt if desired. Refrigerate frosting for 20 minutes if you plan to pipe intricate designs.
9. Frost and Garnish: Frost the cooled cupcakes using a piping bag with a tip like Ateco #808 or a small spatula. Garnish optionally with lemon slices and extra blueberries. Refrigerate the decorated cupcakes uncovered for at least 20 minutes to set the frosting.
10. Store Leftovers: Cover and store leftover cupcakes in the refrigerator for up to 5 days. Using a cupcake carrier helps with storage and transport.

Notes

• Make sure all ingredients like eggs, butter, and milk are at room temperature for best results.
• Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes light and fluffy.
• Tossing blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
• Refrigerate the frosting before piping if you want sharp, defined frosting shapes.
• Store cupcakes refrigerated due to the cream cheese frosting to keep them fresh.
• You can substitute buttermilk for whole milk for a slight tang and tender crumb.
• If using frozen blueberries, do not thaw them before folding into the batter to avoid color bleed.

• Prep Time: 20 minutes
• Cook Time: 18-21 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry desserts, cream cheese frosting, easy cupcakes, baking recipe, homemade cupcakes