These lemon blueberry cupcakes are soft and full of lemon flavor, with juicy blueberries mixed in. They’re topped with a simple lemon cream cheese frosting that’s a breeze to make. They’re just right for a delicious spring or summer treat!
Easy Lemon Blueberry Cupcakes with Cream Cheese Frosting
Why These Lemon Blueberry Cupcakes Are a Must-Bake
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Soft, Moist Crumb: Made with real lemon juice, zest, and sour cream for a super tender cupcake.
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Juicy Blueberries Inside: Bursts of whole blueberries baked into every cupcake.
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Lemon Frosting Perfection: Light, tangy frosting that pairs beautifully with the fruit flavors.
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Eye-Catching Appeal: Vibrant and colorful, perfect for brunches, baby showers, or as a fresh summer dessert.
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Bakery-Style Taste at Home: Skip the store-bought—these taste even better homemade.
Ingredients Notes
Lemon Blueberry Cupcakes:
- All-purpose flour: Forms the structure of the cupcakes while keeping the crumb tender.
- Baking powder: Helps the cupcakes rise for a fluffy, domed top.
- Fine sea salt: Balances sweetness and enhances citrus and berry flavors.
- Unsalted butter (room temperature): Creamed with sugar for a moist, rich base and light texture.
- Granulated sugar: Sweetens and contributes to structure when creamed with butter.
- Eggs (room temperature): Bind the ingredients and add moisture and structure.
- Lemons (zest and juice): Infuse the batter with bright, tangy flavor and natural citrus aroma.
- Vanilla extract: Adds warmth and depth to round out the lemon flavor.
- Buttermilk: Provides moisture and acidity for a soft crumb and balanced tang.
- Blueberries: Add bursts of fruity sweetness and juiciness throughout each cupcake.
Lemon Frosting:
- Unsalted butter (room temperature): Creates a rich, creamy base for the frosting.
- Cream cheese (room temperature): Adds tang and smooth texture, balancing the sweetness.
- Powdered sugar: Sweetens and thickens the frosting until it’s fluffy and pipeable.
- Lemon zest and juice: Intensify the citrus flavor and brighten the frosting.
- Vanilla extract: Smooths out the tartness for a well-rounded finish.
- Pinch of salt: Balances the sweetness and enhances flavor complexity.
Topping:
- Lemon zest (optional): Adds a decorative touch and extra citrus punch.
Here are some tips and tricks for making the best blueberry lemon cupcakes!
- Measuring Flour: To ensure your cupcakes turn out just right, use the spoon and level technique to measure your flour accurately. This helps prevent them from being too dry or dense.
- Room Temperature Ingredients: Before you start baking, let your butter, eggs, and cream cheese come to room temperature. This ensures they mix together smoothly and evenly. If you need to soften butter or cream cheese quickly, check out some easy methods.
- Fresh Ingredients: For the best flavor, use freshly squeezed lemon juice and fresh blueberries. Look for lemons with glossy yellow skin and a strong citrus scent. Choose plump blueberries with a deep blue color for the most delicious cupcakes.
- Don’t Overfill: When filling your cupcake liners, aim to fill them about 3/4 of the way full. This gives the cupcakes room to rise without overflowing. Using an ice cream scoop or medium cookie scoop can help you portion the batter evenly.
- Let Them Cool: Allow your cupcakes to cool completely before frosting them. If they’re still warm, the frosting won’t hold its shape properly. Patience pays off here for perfect cupcakes!
Here are some variations you can try when making these homemade cupcakes, especially if you’re missing certain ingredients or want to switch things up:
- Frozen Blueberries: If you don’t have fresh blueberries, frozen ones will do the trick. Just fold them into the batter while they’re still frozen (no need to thaw). Mixing them with a tsp of flour beforehand helps prevent them from sinking to the bottom of the cupcakes.
- Lemon Curd: For an extra burst of citrus flavor, consider filling the cupcakes with tangy lemon curd. It adds a delicious zing that complements the blueberries perfectly.
- Frosting Options: Instead of the lemon cream cheese frosting, you can try different frostings to suit your taste. Classic buttercream, sour cream frosting, or even a rich coconut frosting are all great alternatives. Feel free to get creative and experiment with different flavors!
How to Store Lemon Blueberry Cupcakes
To keep your lemon blueberry cupcakes fresh, store them in an airtight container in the refrigerator. They’ll stay delicious for around 2 to 3 days. If you want to save some for later, you can freeze the unfrosted cupcakes for up to 6 months. When you’re ready to enjoy them, just thaw them in the fridge overnight and then add the frosting before serving. Enjoy!
Easy Lemon Blueberry Cupcakes with Cream Cheese Frosting
Love cupcakes? Be sure to check out these other delicious cupcake recipes!
- S’mores Cupcakes
- Red Velvet Cupcakes
- Lemon Cupcakes
- Boston Cream Cupcakes
- Lemon Poppy Seed Cupcakes
- Tiramisu Cupcakes
Lemon Blueberry Cupcakes
Bursting with lemon and juicy blueberries, these cupcakes are topped with a tangy lemon cream cheese frosting—fresh, fruity, and bakery-worthy!
Ingredients
Lemon Blueberry Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsps baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 lemons zested and juiced
- ½ tsp vanilla extract
- ½ cup buttermilk
- ¾ cup blueberries
Lemon Frosting
- ½ cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 3-4 cups powdered sugar and more as needed
- 1 lemon zested and juiced
- 1 tsp vanilla extract
- Pinch salt
Topping
- Lemon zest optional
- Fresh blueberries optional
Instructions
Lemon Blueberry Cupcakes
- Preheat your oven to 350°F and prepare a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large mixing bowl, use an electric mixer to cream together the butter and sugar until fluffy, for 3 minutes.
- Add the eggs one at a time, mixing just until combined. Then add lemon zest, 3 tbsp of lemon juice, and vanilla, and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.
- Slowly add the flour mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Gently fold in the blueberries with a rubber spatula.
- Use a large cookie scoop to portion the batter into the cupcake pan, filling each tin around 3/4 full.
- Bake for 20 mins, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before serving.
Lemon Frosting
- In a stand mixer with the paddle attachment, beat together the butter and cream cheese until fluffy.
- Add powdered sugar, 2 tbsp lemon juice, zest, vanilla, and salt. Mix until creamy. If you need to adjust the consistency, add a dash of milk to thin it or a couple of tbsp of powdered sugar to thicken it.
- Once the cupcakes are cooled, pipe or spread the frosting on top of each one.
- If desired, top the frosted cupcakes with blueberries and lemon zest.
Notes
- Blueberries: If using frozen, don't thaw them first. You can also toss them with a teaspoon of flour to stop them from sinking in the batter.
- Butter and cream cheese: Remember to leave both of these out for an hour before starting, or you can use these tips to soften them quickly.
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Easy Lemon Blueberry Cupcakes with Cream Cheese Frosting