If you’re craving a dessert that’s bursting with fresh, zesty flavor and a pop of juicy sweetness, this Lemon Blueberry Cupcakes Recipe is your new go-to treat. Imagine tender, moist cupcakes infused with bright lemon zest and scattered with plump blueberries, topped off with a creamy lemon cream cheese frosting that perfectly balances tang and sweetness. Whether it’s a sunny spring afternoon or an anytime pick-me-up, these cupcakes bring that cheerful, homemade goodness that feels like a warm hug in dessert form.
Ingredients You’ll Need
Don’t let the list fool you—each ingredient in this Lemon Blueberry Cupcakes Recipe is simple, but each one plays a crucial role in delivering the perfect texture, flavor, and color. From the tart zing of lemon zest to the soft burst of fresh blueberries, every addition counts.
- 1 1/2 cups (188 g) + 2 tablespoons all-purpose flour: Provides the structure for your soft, fluffy cupcakes while keeping them tender.
- 1/2 cup (100 g) + 2 tablespoons granulated sugar: Sweetens the batter just right without overpowering the lemon’s brightness.
- 1 1/2 teaspoons baking powder: Gives the cupcakes a lovely rise and light crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1/8 teaspoon baking soda: Helps with leavening and keeps the crumb tender.
- 1/4 cup (57 g) butter, melted: Adds richness and moistness to the cupcakes.
- 1 large egg: Binds the ingredients and adds moisture.
- 1/2 cup (118 ml) low-fat buttermilk: Adds a slight tang and tenderizes the crumb.
- 1/2 cup (118 ml) 2% milk: Keeps the batter smooth and moist.
- Zest of 1 lemon: Bursts with fresh citrus flavor throughout the cupcakes.
- 3/4 cup (111 g) fresh blueberries: The star fruit that adds sweet pops of juiciness.
- 1/4 cup (57 g) cream cheese, softened: Base for the luscious frosting that’s creamy and tangy.
- 2 tablespoons (28 g) unsalted butter, softened: Adds smooth richness to the frosting.
- Zest of 1 lemon: Infuses the frosting with bright, fresh flavor.
- 1 teaspoon vanilla extract: Enhances the cupcakes’ depth of flavor.
- 1/8 teaspoon salt: Keeps the frosting balanced and flavorful.
- 1 1/2 cups (180 g) powdered sugar: Sweetens and thickens the frosting to a silky texture.
- 2 teaspoons fresh lemon juice: Adds tanginess to the frosting, making it perfectly fresh.
- Fresh blueberries for topping (about 36): Gorgeous and fresh garnish for a beautiful finish.
How to Make Lemon Blueberry Cupcakes Recipe
Step 1: Prep Oven and Muffin Tin
Start by preheating your oven to 350 °F (177 °C) and line a muffin tin with 12 liners. This simple prep ensures your cupcakes won’t stick and bake evenly, setting the stage for a flawless batch.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda. Mixing these dry ingredients well allows the leavening agents to distribute evenly, which helps the cupcakes rise perfectly every time.
Step 3: Mix Wet Ingredients
In another bowl, combine the melted butter and egg, whisking until smooth. Add the buttermilk, milk, and lemon zest to this mixture and stir well. These wet ingredients will bring moisture, richness, and that irresistible lemon scent into your batter.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently stir until just combined. You want a smooth batter but be careful not to overmix, or the cupcakes could turn out dense instead of light and fluffy.
Step 5: Prepare and Fold in Blueberries
Toss the blueberries with the remaining tablespoon of flour to coat them lightly. This helps keep them evenly suspended in the batter and prevents all the juicy fruit from sinking to the bottom. Then fold the blueberries gently into the batter, being careful not to break up the fruit.
Step 6: Fill Muffin Cups and Bake
Using an ice cream scoop or spoon, divide the batter evenly among the 12 cupcake liners. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack before heading to the frosting step.
Step 7: Prepare the Frosting
While the cupcakes cool, beat the cream cheese and softened butter until creamy. Add lemon zest, vanilla, and salt, mixing to combine. Gradually incorporate the powdered sugar and lemon juice until you reach a smooth, fluffy frosting bursting with fresh lemon flavor.
Step 8: Frost and Garnish
Once cupcakes are completely cool, pipe the lemon cream cheese frosting onto each cupcake. Top each with three fresh blueberries for an elegant, colorful finishing touch that screams spring.
How to Serve Lemon Blueberry Cupcakes Recipe
Garnishes
Fresh blueberries on top are a classic choice, but if you want to get fancy, sprinkle a little lemon zest or edible flowers for a pretty, natural accent. A dusting of powdered sugar also adds a sweet, snowy touch that’s perfect for presentation.
Side Dishes
Serve these cupcakes with a light, refreshing beverage like iced green tea or sparkling water infused with lemon slices to complement the citrus notes. They also pair beautifully with a simple berry salad or a scoop of vanilla ice cream for a more indulgent treat.
Creative Ways to Present
Try wrapping a mint leaf around each cupcake liner or placing cupcakes in a decorative box tied with a ribbon for gift-giving. Arranging them on a tiered cake stand during a brunch or tea party adds instant charm that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Blueberry Cupcakes Recipe in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of both the cupcakes and the creamy frosting, so each bite feels as delightful as the first.
Freezing
You can freeze these cupcakes either unfrosted or frosted. If freezing frosted, flash freeze the cupcakes on a tray before wrapping them individually in plastic wrap and then placing them in an airtight container. For unfrosted cupcakes, just wrap tightly and freeze. Thaw in the refrigerator overnight for best results.
Reheating
To enjoy the cupcakes fresh, gently warm them in the microwave for 10 to 15 seconds. Be careful not to overheat, especially if frosted, to prevent melting. Warming brings out the flavors and softens the cupcakes, making them feel freshly baked again.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Cupcakes Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to toss them in flour before folding them into the batter to prevent sinking and bleeding of color.
What milk can I substitute if I don’t have 2% milk?
You can swap 2% milk for whole milk or even a non-dairy alternative like almond or oat milk. Just keep in mind that this might slightly change the richness and texture of the cupcakes.
How do I know when the cupcakes are done baking?
Use the toothpick test: insert a toothpick into the center of a cupcake and pull it out. If it comes out clean or with a few moist crumbs, the cupcakes are ready to come out of the oven.
Can I make the frosting ahead of time?
Yes, the cream cheese frosting can be made a day ahead and stored tightly covered in the refrigerator. Bring it to room temperature and give it a quick stir before frosting your cupcakes.
Is there a way to make these cupcakes vegan or dairy-free?
To make vegan versions of this Lemon Blueberry Cupcakes Recipe, replace butter with plant-based margarine, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a chicken egg, and swap the dairy milks for dairy-free versions. Use vegan cream cheese for the frosting to keep the creamy texture.
Final Thoughts
I honestly don’t think you can go wrong with this Lemon Blueberry Cupcakes Recipe. It’s a delightful dance of fresh citrus and juicy berries in a tender cupcake that feels like sunshine in every bite. Whether you’re baking for a party, a special occasion, or just because, these cupcakes bring a joyful freshness that’s hard to beat. I encourage you to grab your mixing bowl and dive in—your taste buds will thank you!
Print
Lemon Blueberry Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and tangy Lemon Blueberry Cupcakes, featuring a soft lemon-infused batter studded with juicy blueberries and topped with a luscious lemon cream cheese frosting. Perfect for a refreshing dessert or a sweet snack, these cupcakes combine the bright flavors of lemon with the natural sweetness of fresh blueberries for a treat that’s both vibrant and comforting.
Ingredients
Cupcakes
- 1 1/2 cups (188 g) + 2 tablespoons all-purpose flour, divided
- 1/2 cup (100 g) + 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup (57 g) butter, melted
- 1 large egg
- 1/2 cup (118 ml) low-fat buttermilk
- 1/2 cup (118 ml) 2% milk
- Zest of 1 lemon
- 3/4 cup (111 g) fresh blueberries (or frozen)
Lemon Cream Cheese Frosting
- 1/4 cup (57 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons fresh lemon juice
- Fresh blueberries (about 36, for topping)
Instructions
- Prep Oven and Muffin Tin: Preheat your oven to 350 °F (177 °C) and line a muffin pan with 12 muffin liners to ensure the cupcakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted butter and egg together. Then add the buttermilk, 2% milk, and lemon zest, mixing well to combine all wet ingredients evenly.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and gently stir until just incorporated, resulting in a smooth batter without overmixing.
- Prepare Blueberries: Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl; this coating helps prevent the berries from sinking during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter until evenly distributed without breaking them up.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly divide the batter among the 12 prepared muffin liners.
- Bake: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Then allow cupcakes to cool completely on a wire rack.
- Prepare Frosting: While cupcakes cool, beat the softened cream cheese and butter together with lemon zest, vanilla extract, and salt using a mixer. Gradually add powdered sugar and fresh lemon juice, beating until smooth and fluffy.
- Frost: Once cupcakes are completely cooled, pipe the lemon cream cheese frosting generously onto each cupcake and adorn each with three fresh blueberries.
- Store: Store cupcakes in an airtight container in the refrigerator for up to 3 days, keeping them fresh and flavorful.
Notes
- Ensure not to overmix the batter to keep the cupcakes tender and light.
- Coating blueberries with flour prevents them from sinking during baking for an even distribution.
- Use fresh or frozen blueberries; if frozen, do not thaw to keep blueberries from bleeding into the batter.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding of the frosting.
- For best results, serve cupcakes at room temperature after refrigeration.
- You can substitute low-fat buttermilk with regular buttermilk or make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
