Lemon Blueberry Cupcakes Recipe
Introduction
These Lemon Blueberry Cupcakes are a delightful blend of tangy lemon and sweet blueberries, perfect for any occasion. Soft, moist, and topped with creamy lemon frosting, they’re sure to brighten your day with every bite.
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
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- optional for garnish: lemon slices and extra blueberries
Instructions
- Step 1: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so you’ll need to bake in two batches.
- Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: Using a mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- Step 4: Add the eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape the bowl again.
- Step 5: Reduce the mixer to low speed, add the dry ingredients. Slowly pour in the milk and lemon juice, then beat just until combined. Fold in the floured blueberries gently to avoid crushing.
- Step 6: Fill each cupcake liner about two-thirds full to prevent overflow. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 11–13 minutes.
- Step 7: Let cupcakes cool completely before frosting.
- Step 8: For the frosting, beat the cream cheese and butter on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt; beat on low for 30 seconds, then on medium-high for 2 minutes until fluffy.
- Step 9: Frost the cooled cupcakes using a piping tip or a small spatula. Optionally garnish with lemon slices and extra blueberries. Chill uncovered for at least 20 minutes before serving to set the frosting.
Tips & Variations
- For a brighter lemon flavor, add a teaspoon of lemon extract to the batter.
- Use frozen blueberries without thawing—toss them in flour to prevent them from sinking.
- Try substituting buttermilk for whole milk to add moistness and tang.
- For a dairy-free version, swap cream cheese frosting with coconut cream frosting.
Storage
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. To enjoy, bring them to room temperature or warm slightly. Leftover frosting can be refrigerated and used within a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries without thawing?
Yes! Toss frozen blueberries in a little flour before folding into the batter to keep them from sinking and to prevent the batter from turning purple.
How do I prevent cupcakes from drying out?
Don’t overbake the cupcakes and store them in an airtight container once cooled. Adding buttermilk to the batter also helps keep them moist.
Print
Lemon Blueberry Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 15 standard cupcakes or 30–36 mini cupcakes 1x
Description
These Lemon Blueberry Cupcakes combine tangy lemon zest and juice with sweet blueberries in a moist, fluffy cupcake, topped with a creamy full-fat cream cheese frosting. Perfectly portioned for gatherings or a sweet treat, this recipe produces about 15 standard-sized cupcakes with an additional batch possible. The cupcakes are light, flavorful, and decorated optionally with fresh lemon slices and blueberries for a beautiful presentation.
Ingredients
Scale
Cupcake Batter
- 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 Garnish
- Lemon slices
- Extra blueberries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 standard cupcakes, so plan for a second batch or use a 30-36 mini cupcake pan if preferred.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large bowl and set aside to incorporate the leavening evenly.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light, fluffy, and well combined, about 3 minutes. Scrape bowl sides as needed.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute, scraping the bowl as necessary.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredient mixture gradually. Slowly pour in the milk and fresh lemon juice, beating until just combined. Avoid overmixing for tender cupcakes.
- Fold in Blueberries: Gently fold the floured blueberries into the batter to distribute them evenly without crushing.
- Fill Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake in the preheated oven for 18–21 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 11–13 minutes at the same temperature.
- Cool Cupcakes: Remove from oven and let the cupcakes cool completely in the pan before frosting to avoid melting the frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt and beat on low speed for 30 seconds, then increase to medium-high speed for 2 more minutes until fluffy. Adjust salt to taste. Refrigerate for 20 minutes if piping intricate designs.
- Frost and Decorate: Frost the cooled cupcakes as desired using a piping tip or an icing spatula. Garnish with optional lemon slices and extra blueberries.
- Set Frosting: Refrigerate decorated cupcakes uncovered for at least 20 minutes to allow the frosting to set before serving.
- Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days. Use a cupcake carrier for transport and freshness.
Notes
- Use room temperature ingredients for best batter consistency and proper mixing.
- To prevent blueberries from sinking, toss them in flour before folding into batter.
- Frosting can be chilled before piping for better control and shape retention.
- Do not overmix the batter after adding dry ingredients to keep cupcakes tender.
- Ensure cupcakes cool completely before frosting to prevent melting.
- Recipe yields approximately 15 standard cupcakes or 30-36 mini cupcakes with adjusted baking time.
- Leftover cupcakes are best stored refrigerated and consumed within 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-21 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry desserts, cream cheese frosting, homemade cupcakes, spring desserts
