Name: Lemon Blueberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (for cupcakes); 3/4 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest (plus 1 teaspoon for frosting); 2 tablespoons fresh lemon juice (plus 1 tablespoon for frosting); 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup fresh blueberries; 1 tablespoon flour (for coating blueberries); 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened (for frosting); 3 cups powdered sugar

Jump to Recipe·Print Recipe

Soft, moist, and filled with bright citrus flavor, these Lemon Blueberry Cupcakes are one of my favorite homemade treats. I love how the fresh lemon pairs perfectly with juicy blueberries, while the creamy lemon cream cheese frosting adds a rich and tangy finish. I make these cupcakes for spring celebrations, summer gatherings, or whenever I want a light and refreshing dessert.

Lemon Blueberry Cupcakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup milk

1 cup fresh blueberries

1 tablespoon flour (for coating blueberries)

For the Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Directions

I preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

I toss the blueberries with 1 tablespoon of flour and set them aside to help prevent them from sinking during baking.

In a medium bowl, I whisk together the flour, baking powder, and salt.

In a separate large bowl, I beat the softened butter and granulated sugar until the mixture becomes light and fluffy.

I add the eggs one at a time, mixing well after each addition.

I stir in the lemon zest, fresh lemon juice, and vanilla extract.

I alternate adding the dry ingredients and the milk, mixing gently until everything is just combined.

I carefully fold the coated blueberries into the batter.

I fill each cupcake liner about two-thirds full.

I bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

I let the cupcakes cool completely before adding the frosting.

For the frosting, I beat the cream cheese and butter until smooth and creamy.

I gradually mix in the powdered sugar, then add the lemon juice and lemon zest.

I frost the cooled cupcakes and, if I like, garnish them with extra blueberries or a little fresh lemon zest.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per cupcake

Variations

I sometimes swap the fresh blueberries for raspberries or blackberries when I want a different berry flavor. If I prefer an extra citrusy dessert, I add a little more lemon zest to both the batter and the frosting.

For a lighter topping, I occasionally replace the cream cheese frosting with a simple lemon glaze. I also enjoy adding poppy seeds to the batter for a classic lemon poppy seed variation with a fruity twist.

Storage/Reheating

I store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting. Before serving, I let them sit at room temperature for about 20 to 30 minutes so the frosting becomes soft and creamy again.

If I make the cupcakes ahead of time, I freeze the unfrosted cupcakes for up to 3 months. I thaw them completely before frosting. Since these cupcakes are topped with cream cheese frosting, I do not reheat them. Instead, I simply allow them to come to room temperature before enjoying them.

FAQs

Can I use frozen blueberries?

Yes. I use frozen blueberries without thawing them first to prevent excess moisture from affecting the batter.

Why do I coat the blueberries with flour?

I coat the blueberries with flour because it helps keep them evenly distributed throughout the cupcakes instead of sinking to the bottom.

Can I make these cupcakes in advance?

Yes. I often bake the cupcakes a day ahead and store them unfrosted. I prepare the frosting separately and frost them before serving.

Can I use bottled lemon juice?

I prefer fresh lemon juice because it provides a brighter, fresher flavor, but bottled lemon juice can work if necessary.

How do I know when the cupcakes are done?

I insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, I know they are ready to come out of the oven.

Conclusion

I love making these Lemon Blueberry Cupcakes because they are soft, refreshing, and full of natural lemon and blueberry flavor. The combination of tender cupcakes and tangy cream cheese frosting creates a dessert that feels both elegant and comforting. Whether I bake them for a celebration or simply to satisfy a sweet craving, they always bring a bright, homemade touch to the table.

📖 Recipe:

Lemon Blueberry Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 45 minutes
Yield: 12 cupcakes
Diet: Vegetarian

Print Recipe

Description

Soft, moist lemon cupcakes bursting with juicy blueberries and topped with a rich, tangy lemon cream cheese frosting. These bright and refreshing cupcakes are perfect for spring, summer, or any special occasion.

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Toss the blueberries with 1 tablespoon of flour and set aside.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and milk, mixing just until combined.
Fold the coated blueberries gently into the batter.
Fill each cupcake liner about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes completely.
For the frosting, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the lemon juice and lemon zest.
Frost the cooled cupcakes and garnish with extra blueberries or lemon zest if desired.