If there’s one sweet treat that never fails to brighten my day, it’s this Lemon Blueberry Cupcakes Recipe. These cupcakes strike the perfect balance between tangy lemon and sweet, juicy blueberries, all tucked beneath a blissfully creamy swirl of lemon-kissed cream cheese frosting. Whether you need a cheerful dessert for a spring picnic, a birthday, or just to make any weekday a little more delightful, you’ll find this recipe refreshingly simple and irresistibly good. Each bite bursts with vibrant flavors and tender, moist crumb—trust me, these are the cupcakes you’ll want to make again and again!

Lemon Blueberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for these cupcakes is a breeze; each one is chosen to make these treats as flavorful and beautiful as possible. The butter and sugar provide the tender heart, fresh lemons add brightness, and the blueberries give each bite a burst of juicy color. Here’s what you need and why each ingredient is essential:

All-purpose flour: This creates the perfect soft and sturdy base for our cupcakes.
Baking powder: Gives the cupcakes their lovely lift and lightness.
Salt: Just a touch enhances every sweet and tart note.
Unsalted butter (softened): For richness and that dreamy, soft crumb.
Granulated sugar: Sweetens and helps create a fluffy texture.
Large eggs: Bind everything together while adding moisture and structure.
Vanilla extract: Rounds out the citrusy zing with aromatic warmth.
Lemon zest: Packs in bright lemon flavor without extra liquid.
Fresh lemon juice: Brings tang and freshness to both batter and frosting.
Milk: Keeps the cupcakes moist and delicate.
Fresh blueberries (tossed with flour): These gems burst in every bite, and tossing them in flour keeps them evenly distributed.
Cream cheese (softened): The base for that luscious, tangy-sweet frosting.
Powdered sugar: Sweetens and thickens the frosting without any grittiness.
Vanilla extract (for frosting): Adds extra warmth to the creamy topping.
Lemon juice (for frosting): Gives the frosting a fresh, citrus zing that pairs perfectly with the berries.
Lemon zest and fresh blueberries (for garnish): These not only look gorgeous but add another pop of flavor!

How to Make Lemon Blueberry Cupcakes Recipe

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners—this small step makes baking a breeze and ensures your cupcakes pop right out after baking with perfect edges.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. I love how this step ensures your cupcakes will rise evenly and have the ideal tender crumb. Setting your dry ingredients aside also makes everything come together faster later on!

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy—this is where the magic begins. Creaming incorporates air for a lighter cupcake and creates a melt-in-your-mouth texture.

Step 4: Add Eggs and Flavorings

Beat in the eggs, one at a time, followed by vanilla extract, lemon zest, and lemon juice. With each ingredient, you’re building that signature bright, sunny flavor profile. Take a deep breath and admire how good it already smells!

Step 5: Combine Wet and Dry Ingredients

Alternate adding flour mixture and milk to your wet ingredients, starting and ending with the flour. This gentle approach prevents overmixing (which means no tough cupcakes) and keeps the batter smooth and even.

Step 6: Fold in the Blueberries

Toss your blueberries with a bit of flour, then gently fold them into the batter. This little trick prevents the blueberries from sinking so you get fruit in every bite, not just at the bottom!

Step 7: Fill and Bake

Scoop the batter evenly into the lined muffin tin—filling each about two-thirds full. Bake for 18 to 22 minutes until a toothpick poked in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a rack to cool completely.

Step 8: Whip Up the Lemon Cream Cheese Frosting

Beat the softened cream cheese and butter until silky. Add the powdered sugar, vanilla, and lemon juice, and mix until the frosting turns fluffy and luscious. You’ll love the bright, creamy finish this brings to your Lemon Blueberry Cupcakes Recipe.

Step 9: Frost and Garnish

Once the cupcakes are completely cool, generously swirl on the frosting. Garnish with fresh lemon zest and a couple of fresh blueberries for an irresistibly fresh and festive look!

How to Serve Lemon Blueberry Cupcakes Recipe

Garnishes

Dress up your cupcakes with a sprinkle of lemon zest and top each one with a few plump blueberries. These simple finishing touches aren’t just for looks—they add a pop of extra flavor and make your Lemon Blueberry Cupcakes Recipe look like they came straight from a bakery!

Side Dishes

Pair your cupcakes with a bowl of fresh seasonal fruit, a scoop of vanilla ice cream, or a tall glass of lemonade to keep the citrusy-fresh vibes going. Their bright flavors also make them the perfect sweet finish after a savory brunch or light lunch.

Creative Ways to Present

If you want to impress, arrange your cupcakes on a tiered cake stand or display them in pretty pastel wrappers. For parties, add little edible flowers or candied lemon slices as toppers. These cupcakes are beautiful on their own, but a few creative touches make them truly unforgettable!

Make Ahead and Storage

Storing Leftovers

Your Lemon Blueberry Cupcakes Recipe will stay perfectly moist for up to 3 days in the fridge. Just place them in an airtight container to keep the frosting fresh and the cake soft. They’re honestly just as delightful chilled as freshly made!

Freezing

If you want to make them further in advance, freeze the unfrosted cupcakes in a sealed container or freezer bag for up to 2 months. Thaw at room temperature, then frost and garnish as usual for cupcakes that taste freshly baked.

Reheating

To bring out the best in previously chilled cupcakes, let them come to room temperature before serving. If you want a slight warmth (like just-baked cake!), you can microwave an unfrosted cupcake for 8-10 seconds, but always add frosting after warming.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Toss frozen blueberries with flour just like you would fresh. No need to thaw beforehand—this way, your Lemon Blueberry Cupcakes Recipe won’t end up with excess moisture.

Is there a way to make these cupcakes gluten-free?

You can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just be sure it’s meant for baking and includes xanthan gum for structure.

Can I prepare the frosting ahead of time?

Yes! The cream cheese frosting can be made a day ahead and stored in the fridge. Let it come to room temperature and give it a quick whip before piping onto your cupcakes.

What’s the best way to zest a lemon for this recipe?

A microplane grater works wonders for fine, fragrant zest without any bitter pith. Always zest before juicing your lemons for the freshest flavor punch.

How do I know when the cupcakes are fully baked?

Your Lemon Blueberry Cupcakes Recipe is done when a toothpick inserted in the center comes out clean or with just a few crumbs. Be sure you don’t overbake them to keep the crumb nice and moist.

Final Thoughts

If you’re searching for a treat that’s bursting with bright, cheerful flavor and guaranteed to bring smiles, this Lemon Blueberry Cupcakes Recipe is it. Give them a try—you’ll be surprised at just how easy and fun homemade cupcakes can be. Happy baking!

Lemon Blueberry Cupcakes Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the refreshing combination of lemon and blueberries with these delightful Lemon Blueberry Cupcakes topped with a creamy cream cheese frosting. Perfect for any occasion, these cupcakes are bursting with flavor and make for a beautiful and tasty treat.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Cupcake Batter:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 1/4 cups fresh blueberries, tossed with 1 tablespoon flour

Cream Cheese Frosting:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Lemon zest and fresh blueberries for garnish

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Make Cupcake Batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients, until just combined. Gently fold in blueberries coated in flour.
Bake: Divide batter evenly among cupcake liners. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Make Frosting: For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lemon juice, mixing until fluffy.
Frost Cupcakes: Frost cooled cupcakes and garnish with lemon zest and fresh blueberries.