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!
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Here are our top reasons for loving these lemon and blueberry cupcakes!
1. Soft and Light: These cupcakes have a refreshing lemon flavor and a light texture, making them ideal for enjoying in the spring or summer.
2. Easy to Make: Despite being as delicious as bakery-quality treats, these cupcakes can be whipped up from start to finish in just an hour! They’re just as convenient as my recipe for blueberry scones.
Ingredients Notes
Pantry staples combined with fresh lemon and blueberries make these cupcakes easy to make again and again.
Here’s what you’ll need:
- Traditional Baking Ingredients: You’ll use everyday items like all-purpose flour, baking powder, fine sea salt, butter, granulated sugar, eggs, and vanilla to create the base of the cupcakes.
- Lemon: Fresh lemon juice and zest add a zesty citrus flavor that brightens up the cupcakes.
- Buttermilk: This ingredient is essential for making the cupcakes light and tender. If you’re new to baking with buttermilk, you’ll love the results it gives.
- Blueberries: Juicy blueberries are folded into the batter, giving each bite a burst of sweet, fruity flavor.
Here are some tips and tricks for making the best blueberry lemon cupcakes!
1. 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.
2. 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.
3. 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.
4. 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.
5. 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:
1. 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.
2. 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.
3. 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!
Love cupcakes? Be sure to check out these other delicious cupcake recipes!
S’mores Cupcakes
Red Velvet Cupcakes
Lemon Cupcakes
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