Lemon Blueberry Cupcakes are a bright, cheerful treat that’s perfect for any occasion. The soft, fluffy cupcakes are bursting with fresh blueberries and have a lovely lemony zing that wakes up your taste buds. Topped with a smooth, creamy frosting, they’re as pretty as they are delicious.
I love making these cupcakes because the combination of tart lemon and sweet blueberries always brings a smile to everyone’s face. I usually pick fresh berries when I can, but frozen works just fine too. A little tip I’ve learned is to gently fold the berries into the batter so they don’t all sink to the bottom, keeping every bite flavorful.
These cupcakes are great for a picnic, a party, or just a cozy afternoon treat with a cup of tea. I often make a batch for family gatherings, and they always disappear fast. There’s just something about that tangy lemon flavor paired with juicy blueberries that makes these cupcakes feel like a little celebration in every bite.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries add bursts of juicy flavor but can be swapped with frozen ones. Just don’t thaw them first to avoid color bleeding. You can also use raspberries for a nice twist.
Lemon: Lemon zest and juice brighten the cupcakes and frosting. If you don’t have fresh lemons, lemon extract works in small amounts but be careful—it’s more concentrated.
Cream Cheese: This makes the frosting creamy and tangy. You can substitute with mascarpone or Greek yogurt for a lighter option but the flavor will be a bit different.
Butter: Unsalted butter gives control over saltiness. If you only have salted butter, reduce or skip adding extra salt elsewhere.
How Do I Keep Blueberries from Sinking or Breaking in the Batter?
Blueberries can sometimes sink or burst if not handled gently. Here’s how to keep them intact and evenly distributed:
- Before folding, toss the blueberries in a small amount of flour. This helps suspend them in the batter.
- Use fresh blueberries; thawed frozen berries release more juice and can break easily.
- Gently fold blueberries into the batter at the very end to avoid squishing them.
- Do not overmix batter once blueberries are added; overmixing breaks the berries and can make the batter tough.
Equipment You’ll Need
- Mixing bowls – I like to have separate bowls for dry and wet ingredients, making everything easier to combine.
- Electric mixer – helps you cream butter and sugar smoothly, saving time and effort.
- Measuring cups and spoons – ensure your ingredients are accurate for the best results.
- Rubber spatula – perfect for gently folding in blueberries and scraping batter from the bowl.
- Standard muffin tin with paper liners – keeps the cupcakes neat and makes cleanup a snap.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry flavor and color.
- Add a teaspoon of poppy seeds to the batter for a lovely crunch and appearance.
- Mix in chopped nuts, like walnuts or pecans, for extra texture and richness.
- Use lemon extract instead of fresh lemon zest and juice for a more intense lemon flavor, especially if you want a strong lemon punch.
How to Make Lemon Blueberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup milk
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1-2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
For Garnish:
- Fresh blueberries
- Lemon slices or wedges
Time Needed
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, plus cooling time of around 30 minutes before frosting. So, expect about 1 hour in total from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make removing cupcakes easier later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy—this should take about 3 to 4 minutes.
4. Add Eggs and Flavor:
Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Then stir in the vanilla extract and lemon zest to add lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, slowly add the flour mixture and milk alternately to your butter mixture. Start and end with the flour mixture. Mix gently until everything is just combined to keep the cupcakes light and tender.
6. Fold in Blueberries:
Carefully fold the fresh blueberries into the batter. Be gentle to avoid breaking the berries and turning your batter purple.
7. Fill Cupcake Liners and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Cupcakes:
Take the cupcakes out of the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
9. Make Lemon Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition until you reach your preferred sweetness and frosting consistency. Stir in the lemon juice and lemon zest, adjusting the lemon juice to your taste.
10. Frost and Garnish:
Once the cupcakes are fully cooled, pipe or spread the lemon cream cheese frosting on top. Decorate each cupcake with fresh blueberries and a small lemon slice for a fresh and pretty look.
11. Serve and Enjoy:
Serve your delicious lemon blueberry cupcakes right away or refrigerate until needed. For the best taste and texture, let them come to room temperature before eating.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! You can use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple. Just fold them in gently as you would fresh berries.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! The lemon cream cheese frosting can be made a day ahead and stored in the fridge. Just let it warm up slightly and re-whip before spreading on the cupcakes.
What Can I Substitute for Cream Cheese in the Frosting?
You can substitute mascarpone cheese for a milder flavor or use a mix of Greek yogurt and butter for a lighter option, though the frosting will be less tangy.
