Introduction

These Lemon Blueberry Cupcakes are a delightful combination of tangy lemon and sweet blueberries, perfect for any occasion. Soft, moist, and topped with a creamy lemon cream cheese frosting, they offer a fresh twist on a classic treat.

Lemon Blueberry Cupcakes Recipe - Recipe Image

Ingredients

1 ¼ cup all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
½ cup milk (room temperature)
¼ cup vegetable oil
2 tbsp sour cream
1 egg (room temperature)
2 tbsp lemon juice (fresh squeezed)
1 lemon (zested)
¾ cup blueberries (fresh)
1 cup unsalted butter (room temperature)
4 oz cream cheese (room temperature)
3 ½ cups powdered sugar
1 tbsp lemon juice (fresh squeezed)
1 lemon (zested)
¼ tsp salt
Additional lemon zest and blueberries for garnish

Instructions

Step 1: Preheat the oven to 350° F. Line a cupcake pan with 12 cupcake liners.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Step 3: Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry ingredients. Whisk gently to combine, being careful not to overmix.
Step 4: Fold the fresh blueberries into the batter until they are evenly distributed.
Step 5: Spoon the batter into the cupcake liners, filling each about ¾ full.
Step 6: Bake for 20-22 minutes, or until the cupcake tops spring back slightly when touched.
Step 7: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Step 8: For the frosting, beat the unsalted butter and cream cheese together on medium-high speed until light and creamy.
Step 9: Gradually add the powdered sugar in two additions, mixing on low speed after each addition.
Step 10: Mix in the lemon zest, lemon juice, and salt on low speed until fully incorporated.
Step 11: Increase the mixer speed to high and whip the frosting for 2-3 minutes until fluffy.
Step 12: Spread or pipe the frosting onto the cooled cupcakes. Garnish with additional lemon zest and blueberries if desired.

Tips & Variations

Use fresh blueberries for the best flavor and texture; if using frozen, do not thaw to avoid purple streaks in the batter.
For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter or frosting.
Try substituting sour cream with Greek yogurt for a slight tang and added moisture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The frosting can soften when warmed, so if desired, chill briefly before serving. These cupcakes can also be frozen without frosting for up to 1 month; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries without thawing to prevent discoloring the batter, but fresh blueberries are recommended for best texture and flavor.

How can I make the cupcakes more lemony?

Adding lemon zest to both the batter and frosting enhances the lemon flavor. You can also include a teaspoon of lemon extract or increase the fresh lemon juice slightly, but avoid too much liquid in the batter.

Lemon Blueberry Cupcakes Recipe

Print Recipe

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4.6 from 90 reviews

These Lemon Blueberry Cupcakes are a delightful treat combining tender, moist lemon-flavored cake packed with fresh blueberries and topped with a luscious, tangy lemon cream cheese frosting. Perfect for spring gatherings or anytime you crave a burst of citrusy sweetness balanced with the natural juiciness of blueberries.

Author: Kai
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcake Batter

1 ¼ cup all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
½ cup milk (room temperature)
¼ cup vegetable oil
2 tbsp sour cream
1 egg (room temperature)
2 tbsp lemon juice (fresh squeezed)
1 lemon (zested)
¾ cup blueberries (fresh)

Lemon Cream Cheese Frosting

1 cup unsalted butter (room temperature)
4 oz cream cheese (room temperature)
3 ½ cups powdered sugar
1 tbsp lemon juice (fresh squeezed)
1 lemon (zested)
¼ tsp salt
Additional lemon zest and blueberries for garnish

Instructions

Preheat and Prepare Pan: Preheat your oven to 350° F (175° C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents and seasoning.
Add Wet Ingredients: Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry ingredients. Whisk gently until just combined, being careful not to overmix to maintain tender cupcakes.
Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly disperse them without breaking them apart.
Fill Liners and Bake: Portion the batter evenly into the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 20-22 minutes or until the cupcake tops spring back when gently touched.
Cool the Cupcakes: Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
Prepare Frosting: In a mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the unsalted butter and cream cheese together on medium-high speed until light and creamy.
Add Powdered Sugar: Gradually add the powdered sugar in two additions, mixing on low speed until incorporated each time to prevent a sugar cloud.
Add Lemon and Salt: Add lemon zest, lemon juice, and salt to the frosting and mix on low speed until fully combined.
Whip the Frosting: Increase the mixer speed to high and whip the frosting for 2-3 minutes until light, fluffy, and smooth.
Frost and Garnish: Spread or pipe the lemon cream cheese frosting onto the cooled cupcakes. Garnish with additional lemon zest and fresh blueberries if desired.

Notes

Ensure all dairy ingredients and eggs are at room temperature for a smoother batter and better incorporation.
Do not overmix the batter to avoid dense cupcakes.
Fresh blueberries work best; if using frozen, do not thaw to prevent color bleeding.
Adjust sugar in frosting to taste if preferred less sweet or more tart.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Bring cupcakes to room temperature before serving for best flavor.

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