Lemon Blueberry Cupcakes Recipe
If you’re searching for a delightful twist on a classic treat, this Lemon Blueberry Cupcakes Recipe is exactly what you need. Bursting with bright citrus flavors and studded with juicy blueberries, these cupcakes are the perfect balance of sweet and tangy. They’re moist, tender, and topped with a luxuriously creamy lemon frosting that takes every bite to cloud nine. Whether you’re making them for a weekend brunch, an afternoon tea, or a festive gathering, these cupcakes never fail to bring smiles and that warm, cozy feeling only a homemade dessert can offer.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in creating the tender crumb, fresh flavor, and beautiful color that make this Lemon Blueberry Cupcakes Recipe so special.
- All-purpose flour: Provides the structure and tenderness for perfectly soft cupcakes.
- Granulated sugar: Balances the tartness of lemon and blueberries with just the right sweetness.
- Baking powder and baking soda: These leavening agents ensure your cupcakes rise beautifully and stay light.
- Salt: Enhances all the other flavors, especially the vibrant lemon.
- Butter: Melted for moisture in the batter and softened for a creamy frosting consistency.
- Egg: Binds ingredients, contributing to structure and richness.
- Buttermilk and 2% milk: These keep the cupcakes wonderfully moist and add a slight tang that complements the lemon.
- Lemon zest: Delivers that bright, aromatic citrus punch in both batter and frosting.
- Fresh blueberries: Bursts of juicy sweetness scattered throughout to balance the tangy lemon.
- Cream cheese: The base for the lemon frosting that adds richness and a slight tang.
- Vanilla extract: Enhances and rounds out the dessert’s flavor profile.
- Powdered sugar: Sweetens the frosting without any grittiness.
- Fresh lemon juice: Adds fresh tartness to the frosting for a lively finish.
How to Make Lemon Blueberry Cupcakes Recipe
Step 1: Prep Oven and Muffin Tin
Begin by preheating your oven to 350 °F (177 °C). Line a muffin pan with 12 muffin liners. Not only does this prevent sticking, but it also makes the cupcakes easy to remove and serve later.
Step 2: Mix Dry Ingredients
Gather your flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk them together until they are evenly combined. This ensures you get an even rise and consistent flavor throughout the cupcakes.
Step 3: Mix Wet Ingredients
In another bowl, whisk the melted butter with the egg until smooth. Add the buttermilk, milk, and lemon zest, mixing well. The combination of citrus and dairy here sets the tone for the cupcake’s tender crumb and fresh flavor.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry and stir gently until just combined. Resist the urge to overmix; a few lumps are perfectly fine and will keep your cupcakes light and fluffy.
Step 5: Prepare Blueberries
Toss the blueberries with the remaining tablespoon of flour in a small bowl. This clever trick keeps the berries from sinking to the bottom of your cupcakes during baking, distributing their juicy pop evenly.
Step 6: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter. Be careful not to over-stir, as you want to keep those berries intact and the batter airy.
Step 7: Fill Muffin Cups and Bake
Using an ice cream scoop or spoon, divide the batter evenly among the 12 muffin liners. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
Step 8: Prepare Frosting
While the cupcakes cool, whisk together softened cream cheese and butter, adding lemon zest, vanilla, and salt. Gradually beat in powdered sugar and fresh lemon juice until the frosting is smooth, fluffy, and bursting with zesty goodness.
Step 9: Frost and Garnish
Pipe or spread the frosting onto the cooled cupcakes. Top each cupcake with three fresh blueberries for that final pop of vibrant color and flavor — and there you have it, a show-stopping treat!
How to Serve Lemon Blueberry Cupcakes Recipe
Garnishes
To elevate presentation, fresh blueberries on top are a must. You can also add a tiny sprinkle of lemon zest or edible flower petals for an elegant touch that makes these cupcakes party-ready.
Side Dishes
Serve these cupcakes alongside a cup of hot tea or freshly brewed coffee. A light fruit salad or a refreshing mint lemonade also pairs beautifully, balancing the rich frosting and bright lemon flavor.
Creative Ways to Present
For special occasions, arrange the cupcakes on a tiered stand with assorted fresh berries scattered around. You might also serve them inside decorative cupcake wrappers or with little flags or notes tucked into the frosting to add a personal, festive flair.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps the frosting fresh and the cake moist, so they taste just as divine when you grab one later.
Freezing
If you want to save some for later, you can freeze unfrosted cupcakes, wrapped tightly in plastic wrap, for up to 2 months. Thaw overnight in the refrigerator and frost fresh before serving to maintain the best texture and flavor.
Reheating
For a just-baked warmth, briefly warm cupcakes in the microwave for 10 to 15 seconds. Avoid reheating if they have frosting, or keep warming times very short to prevent melting the frosting.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cupcakes Recipe?
Absolutely! Frozen blueberries work well, just be sure to toss them in flour before folding into the batter to prevent them from sinking and to keep the color from bleeding too much.
Is it necessary to use buttermilk?
Buttermilk adds a slight tang and helps keep the cupcakes moist and tender, but if you don’t have any, you can substitute with milk mixed with a teaspoon of lemon juice or white vinegar, letting it sit for 5 minutes before use.
How do I avoid overmixing the batter?
Mix your wet and dry ingredients until you no longer see dry flour, then stop. Overmixing can lead to dense cupcakes, so a few lumps are okay and even desirable for a tender crumb.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting a day ahead. Keep it stored in an airtight container in the refrigerator and bring it to room temperature while giving it a quick whisk before piping onto cupcakes.
What if I don’t have cream cheese?
Cream cheese adds that signature tang and creaminess, but if needed, you can substitute with mascarpone or a blend of softened butter and Greek yogurt for a similar richness in the frosting.
Final Thoughts
This Lemon Blueberry Cupcakes Recipe is a game-changer for anyone who loves fruity, fresh baked goods with a luscious frosting finish. Its bright flavors and moist crumb combine effortlessly, making it a sweet treat you’ll want to bake again and again. Go ahead and try your hand at these — I promise they’ll become a beloved staple in your baking repertoire.
Print
Lemon Blueberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Lemon Blueberry Cupcakes are a delightful treat combining fresh blueberries and zesty lemon in a moist cupcake, topped with a creamy lemon cream cheese frosting. Perfect for spring and summer celebrations, they offer a balance of sweet and tangy flavors with a soft, fluffy texture.
Ingredients
Cupcakes
- 1 1/2 cups (188 g) all-purpose flour
- 2 tablespoons all-purpose flour, divided
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup (57 g) butter, melted
- 1 large egg
- 1/2 cup (118 ml) low-fat buttermilk
- 1/2 cup (118 ml) 2% milk
- Zest of 1 lemon
- 3/4 cup (111 g) fresh blueberries (or frozen)
Frosting
- 1/4 cup (57 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons fresh lemon juice
- Fresh blueberries (about 36, for topping)
Instructions
- Prep Oven and Muffin Tin: Preheat your oven to 350 °F (177 °C) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of all-purpose flour, granulated sugar, baking powder, salt, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk melted butter with the egg. Add buttermilk, 2% milk, and lemon zest; mix until well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just incorporated, forming a smooth batter. Avoid overmixing to keep cupcakes tender.
- Prepare Blueberries: Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl to help prevent sinking during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter until just combined to evenly distribute fruit without crushing them.
- Fill Muffin Cups: Using an ice cream scoop or spoon, divide the batter evenly among the 12 prepared muffin cups.
- Bake Cupcakes: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool cupcakes completely on a wire rack.
- Prepare Frosting: While cupcakes cool, beat softened cream cheese and unsalted butter with lemon zest, vanilla extract, and salt using a mixer. Gradually add powdered sugar and fresh lemon juice, beating until smooth and fluffy.
- Frost Cupcakes: Once cupcakes are fully cooled, pipe the lemon cream cheese frosting onto each cupcake. Garnish each with three fresh blueberries on top.
- Store: Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Notes
- Use fresh or frozen blueberries, but if frozen, do not thaw before adding to batter.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For a more intense lemon flavor, add a teaspoon of lemon extract to the frosting.
- These cupcakes can be brought to room temperature before serving for best texture and flavor.
- You can substitute buttermilk with 1/2 cup milk plus 1/2 teaspoon vinegar or lemon juice as a homemade substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
