Lemon Blueberry Cupcakes Recipe
When you need a treat that sparkles with bright citrus flavor and bursts of juicy berries, it’s hard to top Lemon Blueberry Cupcakes. This recipe brings together lofty, buttery vanilla cake, fresh pops of blueberry, and a tangy lemon frosting that will have everyone reaching for seconds. Whether you’re baking for a party, a picnic, or just a sweet afternoon at home, these cupcakes are simply irresistible—fresh, fun, and guaranteed to put a smile on your face.
Ingredients You’ll Need
Gathering the right ingredients is the first step to cupcake greatness! Each one in this list was chosen for a reason—providing the foundation for a tender crumb, infusing zesty lemon notes, or ensuring that blueberry flavor pops in every bite. Let’s break down what you’ll need and why it matters.
- All-purpose flour: The building block of your cupcakes, creating a sturdy yet tender base for all that lemon and berry magic.
- Baking powder: Ensures your cupcakes rise tall, light, and fluffy for that perfect bakery-style texture.
- Salt: Balances out sweetness and heightens every flavor in the recipe.
- Unsalted butter (softened): Adds rich flavor and a melt-in-your-mouth texture—which makes a world of difference!
- Granulated sugar: Sweetens the cake and helps keep it moist and soft.
- Large eggs: Bind everything together and add richness.
- Lemon zest: Packed with natural oils and citrus fragrance, giving these cupcakes their unmistakable zing.
- Fresh lemon juice: Delivers tart, bright flavor that enlivens every bite.
- Milk: Adds necessary moisture for a tender crumb—use whole milk for the most richness.
- Vanilla extract: Softens the lemon edges and gives a warm, comforting undertone.
- Fresh blueberries (tossed with flour): Juicy bursts of berry in every bite—the flour helps prevent them from sinking.
- Powdered sugar: Creates a silky frosting that practically melts on your tongue.
- Lemon juice & zest (for frosting): Intensifies that citrus flavor in the buttercream, making the cupcakes extra refreshing.
- Milk (for frosting): Helps achieve the perfect smooth spreading consistency.
How to Make Lemon Blueberry Cupcakes
Step 1: Prep the Oven and Tin
Start by preheating your oven to 350°F (175°C) so it’s ready to go once your batter is mixed. Line a 12-cup muffin tin with paper liners—not only does this make cleanup a breeze, but it also helps the Lemon Blueberry Cupcakes release cleanly and maintain their shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This blends your leaveners evenly, ensuring every cupcake rises properly and no one gets a surprise salty bite. Set aside—this will make it easy to alternate dry and wet ingredients later!
Step 3: Cream Butter and Sugar
In a large bowl, cream together softened butter and granulated sugar with a mixer until the mixture is pale, light, and fluffy. This foundational step introduces air into the batter, creating those soft, tender Lemon Blueberry Cupcakes we all crave. Don’t rush it—let the mixer do its work for a few full minutes!
Step 4: Add Eggs, Lemon Zest, and Juice
Beat in the eggs one at a time, mixing well after each addition. Stir in your freshly grated lemon zest and lemon juice. This is where the citrus magic really happens—the zest perfumes the batter, while the juice adds the perfect tang.
Step 5: Alternate Dry Ingredients and Milk
Add the flour mixture to the wet ingredients in two or three batches, alternating with the milk. Mix only until just combined—over-mixing can make your cupcakes dense, and we want them fluffy! Stir in vanilla to round out the lemon flavor.
Step 6: Fold in Blueberries
Gently toss your blueberries with a tablespoon of flour so they stay suspended in the batter instead of sinking. Then fold them in carefully by hand to keep them whole and distribute them evenly throughout the Lemon Blueberry Cupcakes.
Step 7: Fill and Bake
Divide the batter evenly among the prepared cupcake liners—each should be about two-thirds full for a lovely domed top. Bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake’s center comes out clean. Let them cool completely on a wire rack before frosting.
Step 8: Make the Lemon Frosting
While your cupcakes are cooling, beat the softened butter for the frosting until creamy. Gradually add powdered sugar, then mix in lemon juice, milk, and lemon zest until smooth and spreadable. The finishing touch? That zippy lemon flavor sets these Lemon Blueberry Cupcakes apart.
Step 9: Frost and Decorate
Once the cupcakes are cool, generously frost the tops using an offset spatula or piping bag. For a stunning and tasty finish, sprinkle with extra lemon zest or a few fresh blueberries.
How to Serve Lemon Blueberry Cupcakes
Garnishes
The simplest—and prettiest—way to finish your Lemon Blueberry Cupcakes is with a shower of extra lemon zest or a few plump blueberries on each swirl of frosting. Edible flowers, like violets or pansies, make these beauties look straight from a French bakery, while a dusting of powdered sugar adds whimsy for special occasions.
Side Dishes
If you’re looking to build a dessert spread, these cupcakes shine alongside light, fruity accompaniments. Pair with a fruit salad loaded with citrus or additional berries, serve with a dollop of tangy Greek yogurt, or even offer a refreshing glass of lemonade to echo the citrus notes.
Creative Ways to Present
Turn your Lemon Blueberry Cupcakes into a showstopper by arranging them on a tiered stand, wrapping them in festive cupcake wrappers, or presenting each one under a glass cloche for a dramatic reveal. For a party, consider “cupcake parfaits”—split cupcakes in half and layer with extra berries and whipped cream in small jars for a playful twist!
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Blueberry Cupcakes fresh, store them in an airtight container in the refrigerator. They’ll stay deliciously moist for up to four days—just be sure to bring them to room temperature before serving so the frosting softens and the flavors shine.
Freezing
If you want to get ahead or save some for later, freeze unfrosted cupcakes in a tightly sealed freezer bag for up to three months. When you’re ready to enjoy, thaw at room temperature, whip up the lemon frosting fresh, and frost as usual. This keeps the texture perfect!
Reheating
Cupcakes are best served at room temperature, but if you like yours slightly warm, pop an unfrosted one in the microwave for 10-15 seconds. If frosted, let it sit out until it’s no longer chilly—microwaving frosted cupcakes is likely to melt that beautiful buttercream.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you only have frozen blueberries, add them straight from the freezer—no need to thaw. This helps them hold their shape in the batter and avoids turning your cupcakes purple.
How can I make my Lemon Blueberry Cupcakes extra lemony?
For an added punch of lemon, brush the tops of the baked (and cooled) cupcakes with a little lemon syrup before frosting, or add even more zest to your frosting. Both tricks guarantee a citrus-forward flavor that’s bold and bright.
Can I substitute another fruit for blueberries?
You can swap in raspberries, blackberries, or even diced strawberries if that’s what you have on hand. Just follow the same step of tossing the fruit in flour to prevent sinking, and enjoy a different spin on these cupcakes!
Is it possible to make these cupcakes dairy-free?
Yes! Use a plant-based butter and your favorite non-dairy milk. The results are still light, fluffy, and packed with all the delicious zing the Lemon Blueberry Cupcakes are known for.
What’s the best way to transport Lemon Blueberry Cupcakes for a party?
If you’re traveling with your cupcakes, a cupcake carrier is a lifesaver—it keeps them upright and safe from bumps. Avoid stacking; if stacking is unavoidable, freeze the cupcakes first so the frosting is less likely to smudge or collapse.
Final Thoughts
If you’re craving something sunny, sweet, and bursting with berry goodness, give these Lemon Blueberry Cupcakes a whirl. They never fail to delight, from the zingy lemon cake to the luscious frosting. I know you’ll love them as much as I do—so go ahead and bake a batch to share (or not, I won’t judge)! Happy baking!
Print
Lemon Blueberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these light and fluffy Lemon Blueberry Cupcakes. Bursting with fresh blueberries and zesty lemon flavor, topped with a creamy lemon frosting, these cupcakes are a perfect treat for any occasion.
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh blueberries, tossed with 1 tablespoon flour
Lemon Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- 1 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and lemon juice.
- Combine Wet and Dry Ingredients: Add the dry ingredients alternately with milk, mixing until just combined. Stir in vanilla extract, then gently fold in blueberries.
- Bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Make Frosting: For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in lemon juice, milk, and lemon zest until smooth and spreadable.
- Frost Cupcakes: Frost cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
Notes
- If using frozen blueberries, do not thaw before adding to batter.
- For extra lemon flavor, brush baked cupcakes with a little lemon syrup before frosting.
- Cupcakes can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 34 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
