Every time I bake these Lemon Blueberry Cupcakes, I feel like I’m bottling up a little piece of spring. There’s something magical about the way tart lemon and sweet blueberries come together, bright, bold, and completely comforting.
This recipe wasn’t born in a fancy kitchen. It came together in a quiet moment with soft butter, fresh citrus, and a craving for something real. And the lemon cream cheese frosting? It’s the final touch that turns these from “just cupcakes” into the cupcakes.
Why You’ll Love These Lemon Blueberry Cupcakes
- It’s tangy, creamy, not too sweet, and totally addictive. You might catch yourself swiping extra from the bowl.
- Delicately airy, with vibrant pops of blueberry in each mouthful. They’re not dense, they’re not dry, just right.
- Bake them once for a birthday, brunch, or rainy day pick-me-up… and get ready for the “Can you make those again?” texts.
Step-By-Step To Perfect Lemon Blueberry Cupcakes
First thing’s first , get your oven ready. Heat the oven to 350°F (175°C) and get your cupcake pan ready with some charming liners. That way, the batter won’t stick and the cupcakes come out looking all perfect.
Now, let’s mix up the dry stuff. Add the flour, baking powder, baking soda, and salt to a large mixing bowl and whisk until the mixture is uniform.
With an electric mixer, blend the softened butter and sugar in a different mixing bowl. Let it go for about 3 minutes until it’s light, fluffy, and airy. This process is what gives your cupcakes that light, tender texture that melts in your mouth.
Once that butter and sugar are perfectly whipped, it’s time to add in your eggs. Crack them in one at a time, mixing just until everything is combined.
After that, add in the zest and 3 tablespoons of fresh lemon juice. The zest is what really gives these cupcakes that citrus punch that everyone will love! Don’t forget the vanilla extract; it adds a lovely depth to the flavor.
Slowly incorporate the dry ingredients into the wet by folding them together with care.
Slowly mix in the flour blend, alternating with the buttermilk, until the batter is uniform and smooth. Mix gently until everything is just combined. It’s key not to overmix here , you want fluffy cupcakes, not dense ones.
Carefully incorporate the blueberries into the finished batter. I like to use fresh blueberries for that juicy burst of flavor, but feel free to use frozen if that’s what you’ve got. Just make sure they’re coated in a little bit of flour so they don’t all sink to the bottom.
Now, scoop the batter into your cupcake pan. Use a large cookie scoop (or a spoon) to fill each liner about ¾ full. This ensures each cupcake bakes up perfectly without overflowing.
Pop the pan in the oven and bake for about 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean, without any gooey batter on it.
While the cupcakes are cooling, it’s time for the frosting. In a large bowl (or stand mixer if you have one), beat together the softened butter and cream cheese. You want this to be smooth, creamy, and fluffy, think of it as the perfect base for your tangy, sweet frosting.
Once that’s ready, slowly add in the powdered sugar, starting with 3 cups and adding more if needed. The consistency should be thick but smooth, so add a bit more powdered sugar if you want it stiffer, or a splash of milk if you prefer a softer texture.
Incorporate the lemon zest, lemon juice, vanilla extract, and a dash of salt, creating the ideal harmony of tang and sweetness!
Once your cupcakes have completely cooled (you don’t want the frosting to melt off!), it’s time to frost them. You can pipe it on for a nice swirl or spread it on with a knife , whatever feels right.
If you’re feeling fancy, top them off with extra blueberries and a sprinkle of lemon zest for that final touch.
And there you have it: your own batch of Lemon Blueberry Cupcakes.
4 Mistakes to Avoid
1- Overmixing the Batter
It’s tempting to keep mixing until everything feels completely smooth, but overmixing the batter can lead to dense, dry cupcakes.
Once you add your dry ingredients, mix just until combined. Softly folding in the blueberries ensures your batter stays light and fluffy!
2- Using Cold Ingredients
When your butter, eggs, and buttermilk are too cold, they don’t mix as well, which can affect the texture of your cupcakes.
Allow your ingredients to reach room temperature before you begin preparing the recipe. This will help create a smooth, well-blended batter.
3- Frosting Too Soon
It can be tempting to frost your cupcakes as soon as they come out of the oven, but this can cause the frosting to melt or slide off.
Allow the cupcakes to cool fully before applying any frosting. This ensures the frosting stays thick and fluffy, giving your cupcakes a perfect finish.
4- Overfilling the Cupcake Liners
It’s easy to get carried away when scooping your batter into the cupcake liners, but filling them too much can cause the cupcakes to overflow while baking.
Aim to fill each liner about 2/3 to 3/4 full for uniform rising and to keep them from overflowing.
How to Store Your Lemon Blueberry Cupcakes
Chill for Later: Keep them in an airtight container, and they’ll stay good for about five days. Just give them a few minutes to warm up to room temp before you dig in, it’ll bring the flavor right back to life.
Freeze for Future Treats: Got extras? Wrap each unfrosted cupcake in plastic wrap, then freeze them in a bag. They’ll last for up to 2 months! When you’re ready for a cupcake fix, let them thaw overnight, and add the frosting just before serving for that fresh-from-the-oven vibe.
More Cupcakes You’ll Love
The Best Lemon Blueberry Cupcakes You’ll Ever Bake
Every time I bake these Lemon Blueberry Cupcakes, I feel like I’m bottling up a little piece of spring. There’s something magical about the way tart lemon and sweet blueberries come together, bright, bold, and completely comforting.
Ingredients
For the Cupcakes
- ½ cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- Zest of 2 lemons + 3 tablespoons fresh lemon juice
- ¾ teaspoon vanilla extract
- ½ cup 120ml buttermilk
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup fresh blueberries tossed in 1 teaspoon flour to prevent sinking
For the Lemon Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup 115g unsalted butter, softened
- Zest of 1 lemon + 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups 360g powdered sugar, sifted
- Pinch of salt
Instructions
- Heat your oven to 350°F (175°C) and place liners in the cupcake pan to keep things mess-free.
- Combine the flour, baking powder, baking soda, and salt in a roomy bowl, whisking until everything is evenly mixed.
- Cream the softened butter and sugar together with an electric mixer for around 3 minutes. The goal is to get it light and fluffy, which will give your cupcakes that perfect, tender texture.
- Crack in the eggs one by one, blending each until just combined. Then, stir in the lemon zest and fresh lemon juice, followed by the vanilla extract to add extra flavor depth.
- Gently combine the dry ingredients with the wet mixture, adding the buttermilk in between. Be sure not to overmix.
- After the batter is finished, delicately stir in the blueberries.
- Fill each cupcake liner with batter, making sure they’re about three-quarters full. It helps the cupcakes rise gracefully while keeping them from overflowing.
- Bake the cupcakes for 18-22 minutes. The cupcakes are finished when a toothpick inserted into the center comes out without batter.
- While they cool, prepare the frosting. Beat the softened butter and cream cheese until they’re airy and well-blended.
- Gradually add powdered sugar, starting with three cups, adjusting for the desired thickness, add more for a firmer frosting or a bit of milk for a softer texture.
- Incorporate the lemon zest, lemon juice, vanilla extract, and a touch of salt to achieve the ideal flavor harmony.
- When the cupcakes are completely cooled, go ahead and frost them! You can pipe or spread the frosting generously over each one.
- For a lovely finishing touch, garnish with fresh blueberries and a sprinkle of lemon zest.
- Enjoy your freshly baked Lemon Blueberry Cupcakes!
Notes
- Let the cupcakes cool completely before frosting.
- When baking, check them with a toothpick, don’t rely solely on time.
- For an even moister cupcake, consider using sour cream in place of buttermilk.
- If you’re using frozen blueberries, don’t thaw them, they’ll hold their shape better.
