Lemon Blueberry Cupcakes are a bright and cheerful treat that combines the zesty tang of lemon with the sweet burst of fresh blueberries. These cupcakes are soft, light, and just the right amount of moist, making every bite a little burst of sunshine and berry goodness. The hint of lemon adds a fresh twist that complements the juicy blueberries perfectly.
I love making these cupcakes when I want something that feels both special and simple. The blueberries make each cupcake unique with their little pockets of juice, and the lemon flavor keeps things lively without being too tart. One of my favorite tricks is to add a little lemon zest on top of the frosting for a pop of color and extra zing.
These cupcakes are perfect for sharing at picnics, parties, or just a cozy afternoon snack with a cup of tea. They’re fun to make with kids too, especially when picking the blueberries together. Whenever I bake these, it feels like a little celebration of spring and summer all wrapped up in a pretty, tasty package.
Key Ingredients & Substitutions
Blueberries: Fresh ones work best for a juicy burst in each bite. If fresh aren’t available, frozen blueberries can be used but don’t thaw them first to avoid turning the batter purple.
Lemon: Lemon zest and juice give a fresh, bright flavor. If fresh lemons aren’t handy, bottled lemon juice works in a pinch, but zest is best fresh for that zippy aroma.
Sour Cream or Greek Yogurt: These add moisture and a slight tang. Greek yogurt is a great swap for a bit more protein and a thicker texture.
Cream Cheese Frosting: Softened cream cheese is key for a smooth finish. Avoid cold cream cheese to stop lumps. For a dairy-free option, you could try vegan cream cheese and butter alternatives.
How Do You Keep Blueberries from Sinking in the Batter?
Blueberries tend to sink due to their weight and moisture. Tossing them with flour coats them, helping hold them suspended in the batter.
- After washing and drying blueberries, gently toss with about 2 tablespoons of flour.
- Fold them carefully into the batter to avoid breaking them and releasing juice.
- Pour batter into cupcake liners right after folding in blueberries for best results.
What’s the Best Way to Make Cream Cheese Frosting Smooth and Creamy?
Softened cream cheese and butter mix more easily and create a nice texture.
- Bring cream cheese and butter to room temperature before starting.
- Beat them together until completely smooth and creamy before adding powdered sugar.
- Add powdered sugar gradually, beating well between additions to avoid lumps.
- Mix in lemon juice and zest last to keep the frosting bright and fresh.
Equipment You’ll Need
- 12-cup muffin tin and cupcake liners – I find lining the tins makes cleanup easier and shapes perfect cupcakes.
- Electric mixer – makes beating the butter, sugar, and frosting smooth and quick.
- Mixing bowls – for combining the dry ingredients, wet ingredients, and frosting components.
- Rubber spatula – gentle for folding blueberries into the batter without crushing them.
- Cooling rack – helps cupcakes cool evenly so the frosting goes on smoothly.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry twist that still adds freshness.
- Add a little grated fresh ginger to the batter or frosting for a spicy zing that pairs well with lemon.
- Mix in chopped white chocolate or lemon peel into the batter for extra richness and citrus punch.
- Use cream cheese frosting with a splash of coconut milk or almond extract for a subtle, nutty flavor variation.
How to Make Lemon Blueberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries (plus a few extra for garnish)
- 2 tablespoons all-purpose flour (to toss with blueberries)
For the Lemon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Optional: Additional lemon zest or finely chopped lemon peel for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20-23 minutes to bake, plus around 20 minutes for cooling and frosting. Overall, expect about 1 hour from start to finish, giving you enough time to bake and decorate your delicious cupcakes.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This makes cleanup easier and helps keep the cupcakes perfectly shaped.
2. Mix Dry Ingredients:
In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. Set this aside for later.
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, about 3 to 4 minutes. This adds air, helping your cupcakes stay soft and tender.
4. Add Eggs and Flavors:
Beat in the eggs one at a time, making sure each one is fully mixed before adding the next. Then add vanilla extract and lemon zest, mixing until combined. This brings a lovely fresh citrus flavor.
5. Combine Sour Cream and Lemon Juice:
In a small bowl, stir together the sour cream (or Greek yogurt) and fresh lemon juice. This adds moisture and a slight tang.
6. Alternate Adding Dry and Wet Ingredients:
Gradually add the dry ingredients and sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently and just until everything is combined. This keeps your cupcakes tender.
7. Fold in Blueberries:
Toss the blueberries gently with 2 tablespoons of flour to prevent them from sinking. Then carefully fold them into the batter without smashing.
8. Fill and Bake:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Make the Frosting:
While the cupcakes cool, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Once smooth, mix in lemon juice, lemon zest, and vanilla extract.
11. Frost and Garnish:
After the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting on top. Garnish each cupcake with a fresh blueberry and a sprinkle of lemon zest or a small lemon slice if you like.
12. Enjoy!
Serve your fresh and tangy lemon blueberry cupcakes and enjoy every delicious bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just don’t thaw them before adding to the batter, as that can make the batter turn purple and watery. Toss frozen blueberries directly with flour and fold gently into the batter.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes and let them cool completely. Store unfrosted cupcakes in an airtight container for up to 2 days. Frost them just before serving for the freshest taste.
How Should I Store Leftover Cupcakes?
Keep leftover frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt works wonderfully as a substitute for sour cream. It will provide a similar tanginess and moisture, so use it in an equal amount.