These bright, tender lemon blueberry cupcakes are packed with juicy berries and fresh citrus, then topped with tangy cream cheese frosting that makes every bite feel like a celebration. I first made these on a warm Saturday morning when my sister Lina asked for "something fruity but not too sweet," and honestly, I've been making them on repeat ever since. They're surprisingly easy to whip up with simple pantry ingredients, and the way the lemon zest brightens up the whole kitchen while they bake is enough to make anyone smile.
If you love citrus desserts as much as I do, you'll want to try my Coconut Cream Pie or these Strawberry Cheesecake Cookies next.
Why You will Love This Lemon Blueberry Cupcakes!
Fresh and bright flavors. The lemon and blueberry combination tastes like sunshine, and the cream cheese frosting adds just the right amount of richness.
Easy enough for beginners. You don't need any fancy techniques or hard-to-find ingredients. If you can cream butter and sugar, you can make these.
Perfect for any gathering. These cupcakes work for birthdays, potlucks, baby showers, or a random Tuesday when you want something special.
Beautiful presentation. They look gorgeous with their golden tops, purple blueberry streaks, and swirls of white frosting. Add a lemon slice and a few extra berries on top, and they're Instagram-ready.
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Lemon Blueberry Cupcakes Ingredients
Here's what you'll need to make these light, fluffy cupcakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Cupcakes:
- All-purpose flour: Forms the structure of the cupcakes and keeps them tender. Spoon and level your flour for the best texture.
- Baking powder: Helps the cupcakes rise and creates that light, airy crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and moisture. Make sure it's softened to room temperature so it creams properly with the sugar.
- Granulated sugar: Sweetens the batter and helps create a fluffy texture when creamed with butter.
- Lemon zest: Packs a punch of bright citrus flavor. The oils in the zest are where all the lemon magic happens.
- Eggs: Bind everything together and add structure. Room temperature eggs mix more evenly into the batter.
- Vanilla extract: Adds warmth and depth to the overall flavor.
- Whole milk or buttermilk: Keeps the cupcakes moist and tender. Buttermilk adds a subtle tang that pairs beautifully with lemon.
- Fresh lemon juice: Gives these cupcakes their signature citrus brightness.
- Fresh or frozen blueberries: Bursts of sweet, juicy flavor in every bite. Tossing them in flour helps prevent them from sinking to the bottom.
Cream Cheese Frosting:
- Full-fat brick cream cheese: Creates that tangy, creamy frosting we all love. Make sure it's softened so it whips up smooth.
- Unsalted butter: Adds richness and helps the frosting hold its shape.
- Confectioners' sugar: Sweetens and thickens the frosting to the perfect piping consistency.
- Vanilla extract: Adds a hint of warmth.
- Salt: A small pinch balances the sweetness and makes all the flavors pop.
Optional Garnish:
- Lemon slices and extra blueberries: Make your cupcakes look bakery-beautiful.
How to Make Lemon Blueberry Cupcakes
These Lemon Blueberry Cupcakes come together easily with just a few simple steps.
- Preheat and prep: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, you'll need to bake a second small batch.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. Set this aside while you work on the wet ingredients.
- Cream butter, sugar, and zest: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed for about 3 minutes until the mixture looks light, fluffy, and pale. Scrape down the sides and bottom of the bowl as needed.
- Add eggs and vanilla: Beat in the eggs and vanilla extract on medium-high speed until well combined, about 1 minute. Scrape down the bowl again to make sure everything is incorporated.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients. On low speed, slowly pour in the milk and lemon juice. Beat until just combined, being careful not to overmix. Gently fold in the flour-coated blueberries with a spatula.
- Fill the liners: Spoon the batter into the cupcake liners, filling each one only ⅔ full to prevent overflow as they rise.
- Bake: Bake for 18 to 21 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake for 11 to 13 minutes. Let the cupcakes cool completely in the pan before frosting.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter together using a mixer until smooth and creamy, about 2 minutes.
- Add sugar and flavorings: Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds to avoid a sugar cloud, then increase the speed to medium-high and beat for 2 more minutes. Taste and add more salt if you like.
- Chill if needed: If you're planning intricate piping designs, refrigerate the frosting for 20 minutes to firm it up.
- Frost and garnish: Spread or pipe the frosting onto the cooled cupcakes. Add lemon slices and extra blueberries if desired.
- Set the frosting: Refrigerate the decorated cupcakes uncovered for 20 minutes to help the frosting set before serving.
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions and Variations
No buttermilk? Regular whole milk works great, or you can make a quick substitute by adding ½ tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
Frozen blueberries: These work perfectly. Don't thaw them first, just toss them in flour while they're still frozen.
Lemon curd filling: For an extra citrus punch, core out the center of each cooled cupcake and fill it with lemon curd before frosting.
Swap the frosting: Try a simple lemon buttercream or a whipped cream frosting if you prefer something lighter.
Make them mini: Use a mini muffin pan and bake for 11 to 13 minutes for bite-sized treats.
Equipment
Handheld or stand mixer: Makes creaming the butter and sugar quick and easy.
Paddle attachment: Helps create that fluffy texture.
12-cup muffin pan: Standard size works perfectly.
Cupcake liners: Keeps cleanup simple and makes the cupcakes easy to serve.
Citrus zester: Gets all that flavorful lemon zest without the bitter white pith.
Citrus juicer: Makes squeezing fresh lemon juice effortless.
Piping bags and Ateco #808 piping tip (optional): For beautiful frosting swirls.
Cupcake carrier: Handy for storage or transporting to parties.
Storage Tips
Room temperature: These Lemon Blueberry Cupcakes can sit out for up to 2 hours if you're serving them at a party, but the frosting holds up best when chilled.
Refrigerator: Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 20 minutes before serving for the best flavor and texture.
Freezer: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature and frost fresh.
Frosting storage: Keep extra cream cheese frosting in the fridge for up to 1 week, or freeze it for up to 2 months.
Serving Suggestions
With fresh berries: Serve these alongside a bowl of mixed berries and whipped cream for a light summer dessert.
Tea or coffee pairing: These cupcakes are perfect with a cup of hot tea or iced coffee on a lazy afternoon.
Baby shower or brunch: The soft colors and fresh flavors make them ideal for spring celebrations.
After dinner treat: Pair them with my Churro Cheesecake or Chocolate Chip Cookies for a dessert spread everyone will love.
Expert Tips
Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps everything blend smoothly and creates a better texture.
Don't overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cupcakes dense.
Coat the blueberries: Tossing them in a bit of flour keeps them from sinking to the bottom of the batter.
Test for doneness: A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Cool completely: Frosting warm cupcakes will melt the cream cheese frosting, so patience is key here.
Chill the frosting: If your kitchen is warm or you want sharp piping details, a quick 20-minute chill makes a big difference.
FAQ
Absolutely! The tartness of lemon balances the sweetness of blueberries perfectly, and the combination tastes fresh and bright. It's a classic pairing for a reason.
Don't overbake them, and make sure your ingredients (especially butter and eggs) are at room temperature. The combination of milk and lemon juice also adds moisture and keeps the crumb tender.
Blueberry, raspberry, strawberry, cream cheese, vanilla, and coconut all pair beautifully with lemon. You can also add poppy seeds or a hint of almond extract.
Yes! If you're using a box mix, gently fold in 1 cup of blueberries (tossed in a bit of flour) into the prepared batter before baking. Fresh or frozen both work.
Related
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Pairing
These are my favorite dishes to serve with Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C).
- Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a separate large bowl, beat the butter, sugar, and lemon zest on medium-high speed for about 3 minutes until creamy. Scrape down the sides and bottom of the bowl as needed.
- Add eggs and vanilla extract to the butter mixture. Beat on medium-high speed for 1 minute, scraping down the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Slowly pour in the milk and lemon juice while mixing until just combined.
- Gently fold in the floured blueberries until evenly distributed. Do not overmix.
- Spoon the batter into the cupcake liners, filling each about ⅔ full.
- Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Beat the cream cheese and butter together on medium speed for about 2 minutes until smooth.
- Add the confectioners’ sugar, vanilla extract, and salt. Beat on low for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Taste and add more salt if needed.
- Frost the cooled cupcakes with the cream cheese frosting and garnish with lemon slices and extra blueberries, if desired.
- Refrigerate decorated cupcakes uncovered for at least 20 minutes to set the frosting before serving.
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