Lemon Blueberry Cupcakes Recipe
If you’re looking for a dessert that’s bright, fluffy, and guaranteed to bring smiles, the Lemon Blueberry Cupcakes Recipe is just what you need! These cupcakes are a burst of citrus sunshine and sweet blueberries, all topped with a tangy lemon cream cheese frosting. Ideal for everything from picnics to birthday parties, this recipe showcases the perfect balance of tart and sweet. Whether you’re a seasoned baker or just starting out, you’ll love the layers of flavor and pretty presentation that make every bite a celebration.
Ingredients You’ll Need
You’ll be amazed at how a handful of classic baking ingredients can combine to create something so luscious. Every single item on the list plays an important role in building the taste, irresistible texture, and vibrant color that make the Lemon Blueberry Cupcakes Recipe a true crowd-pleaser!
- All-purpose flour: Forms the tender base for your cupcakes while ensuring a delicate crumb.
- Baking powder: Adds lift and lightness, making sure the cupcakes rise beautifully.
- Baking soda: Teams up with the acid in the lemon to enhance the fluffy texture.
- Salt: Just a pinch makes the lemon and blueberry flavors pop!
- Unsalted butter, softened: Creates a rich, moist texture and carries the citrus aroma.
- Granulated sugar: Sweetens the batter and brings a touch of golden color.
- Large eggs: Add structure and help bind everything together.
- Lemon zest: Packs in fragrant, punchy lemon flavor right from the peel.
- Fresh lemon juice: Delivers bright, tangy notes that wake up every bite.
- Vanilla extract: Warms up the citrus flavors with comforting undertones.
- Sour cream: Gives extra moisture and delightful tenderness to the cupcakes.
- Fresh blueberries (tossed in flour): Offer bursts of fruity juiciness, and the flour keeps them from sinking.
- Cream cheese, softened: The star of the frosting, making it creamy and slightly tangy.
- Powdered sugar: Sweetens and thickens the frosting to picture-perfect swirls.
- Butter, softened (for frosting): Gives the lemon cream cheese frosting its luxurious texture.
- More lemon juice and zest: Ramps up the zestiness, ensuring every bite is unmistakably lemony.
- Additional vanilla extract: Softens the tartness in the frosting with a round, mellow flavor.
How to Make Lemon Blueberry Cupcakes Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with pretty paper liners—this not only keeps your cupcakes from sticking but adds a festive touch before you even start!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step isn’t just about combining—it helps ensure everything is evenly distributed so your Lemon Blueberry Cupcakes Recipe bakes up perfectly every time.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and pale. This creates air bubbles, giving your cupcakes a lighter-than-air feel and helping the buttery flavor dance through the batter.
Step 4: Add Eggs and Flavorings
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract for that amazing aroma and cheerful citrus kick that sets this Lemon Blueberry Cupcakes Recipe apart.
Step 5: Blend in the Sour Cream
Add the sour cream and mix until the batter looks silky smooth. The sour cream brings moisture and a subtle richness that balances the tart lemon notes beautifully.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients. Mix until just combined—overmixing can make the cupcakes tough, and we want them tender and soft!
Step 7: Fold in the Blueberries
Gently fold in the flour-tossed blueberries. This keeps them evenly dispersed throughout the batter—and the trick of tossing with flour really does prevent them from sinking.
Step 8: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Pop them in the oven for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean (and your kitchen smells like summer in a bakery).
Step 9: Cool Completely
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely. This sets them up for the most delicious frosting experience.
Step 10: Make the Lemon Cream Cheese Frosting
Time for the finishing touch! Beat together softened cream cheese and butter until creamy. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, then whip until the frosting is fluffy and holds soft peaks. The tangy, zesty flavor tops off each cupcake with an irresistible flourish!
Step 11: Frost and Enjoy!
Spread or pipe the lemon cream cheese frosting onto your cooled cupcakes. Decorate as desired—get creative with extra lemon zest, blueberries, or playful sprinkles!
How to Serve Lemon Blueberry Cupcakes Recipe
Garnishes
A sprinkle of fresh lemon zest over the creamy frosting instantly brightens the look and concentrates that citrus fragrance. Add a few plump blueberries, a delicate lemon slice, or even a dusting of powdered sugar for extra flair. These little details make every Lemon Blueberry Cupcakes Recipe presentation extra special.
Side Dishes
Pair these cupcakes with a pot of herbal tea—think chamomile, mint, or even a floral Earl Grey—or a lightly sweetened iced lemonade for max refreshment. If you’re serving a summertime brunch, fresh fruit salad and a bowl of vanilla yogurt round out a light, happy spread.
Creative Ways to Present
Try arranging the cupcakes on a pretty tiered stand for an afternoon tea vibe, or serve each cupcake in a colorful wrapper with a mini flag or edible flower on top. For parties, set up a DIY topping bar with small bowls of extra blueberries, candied lemon peel, and lemon sugar for guests to add their own finishing touches to the Lemon Blueberry Cupcakes Recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cupcakes in an airtight container in the refrigerator for up to three days. The citrus and blueberry flavors remain fresh, and the frosting stays creamy and luscious.
Freezing
Unfrosted cupcakes freeze beautifully! Once baked and cooled, pop them in a freezer-safe bag or container and freeze for up to two months. When ready to enjoy, thaw at room temperature, then frost with the lemon cream cheese topping for a “just-baked” treat anytime.
Reheating
To bring cupcakes back to room temperature, simply let them sit out for about 30 minutes. If you’re in a hurry or want a slightly warm cupcake, microwave unfrosted cupcakes for about 10 seconds at a time—just enough to take the chill off—before adding frosting.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cupcakes Recipe?
Yes, frozen blueberries work wonderfully—no need to thaw them first! Just toss with flour and fold them into the batter straight from the freezer for plump, juicy bursts in every cupcake.
What’s the best way to zest a lemon?
Use a microplane or fine grater, being careful to only take the yellow part of the peel for maximum flavor and minimal bitterness. Fresh zest delivers the brightest punch to both the cupcake batter and frosting.
Can I make this Lemon Blueberry Cupcakes Recipe gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and baking soda are gluten-free, too, and you’ll have cupcakes everyone can enjoy.
Do I have to use cream cheese in the frosting?
While the tangy cream cheese frosting is a match made in heaven for the bright, fruity flavors, you can substitute with a classic buttercream if you prefer a sweeter touch. Lemon zest in a buttercream still gives fantastic citrus vibes!
How do I transport these cupcakes without messing up the frosting?
Arrange the frosted cupcakes in a deep container or cupcake carrier so they don’t touch the lid. Add a layer of parchment between cupcakes if stacking and keep them cool to maintain the beautiful texture of your Lemon Blueberry Cupcakes Recipe.
Final Thoughts
These cupcakes really are the essence of sunshine in dessert form—zesty, sweet, and just a little bit whimsical. Whether you bake them for a special occasion or to brighten up an ordinary day, I hope this Lemon Blueberry Cupcakes Recipe brings delicious joy into your kitchen. Happy baking!
Print
Lemon Blueberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Lemon Blueberry Cupcakes, a perfect balance of tangy lemon and sweet blueberries topped with luscious lemon cream cheese frosting. A burst of summer flavors in every bite!
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries (tossed in 1 teaspoon flour)
Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin pan. Mix dry ingredients. Cream butter and sugar.
- Mix Wet Ingredients: Add eggs, lemon zest, juice, and vanilla. Mix in sour cream.
- Combine: Gradually add dry mix to wet. Fold in blueberries. Fill cupcake liners.
- Bake: Bake 18–22 minutes, then cool.
- Make Frosting: Beat cream cheese and butter. Add sugar, lemon juice, zest, and vanilla. Frost cupcakes.
Notes
- Tossing blueberries in flour helps prevent sinking.
- You can use frozen blueberries directly.
- For extra lemon flavor, top with lemon wedge or zest.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
