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If you’re craving something sweet, bright, and a little fancy, these Lemon Blueberry Cupcakes with Cream Cheese Frosting are calling your name!
Lemon Blueberry Cupcakes are super easy to make and perfect for any occasion—baby showers, weekend desserts, or just because you had a long day and need something sweet.
Picture a moist lemon cupcake bursting with juicy blueberries in every bite. Then top it all off with a creamy cream cheese frosting that’s got a tangy lemon flavor. Yum, right?
I first made these cupcakes on a warm afternoon when fresh lemon juice and a box of fresh blueberries seemed like the perfect way to celebrate the warm weather.
Right away, I fell in love with the balance of flavors. Blueberry and lemon are made for each other, I tell you.
You know you’ve done your job well when everyone is asking for the recipe. Makes a lady feel good, haha!
Don’t worry if you’re new to baking. I’ll walk you through the ingredients, how to combine them, and the easiest way to mix them all up.
In no time, you’ll have a batch of these dreamy cupcakes ready to go. So grab your cupcake liners and let’s whip up a batch of sweet lemon blueberry cupcakes together!
Some of our other favorite CUPCAKE RECIPES we have on our site include: Surprise Valentine Heart Cupcakes, Spice Cupcakes with Cream Cheese Frosting, and Homemade Cherry Cupcakes with Tye Dye Frosting.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE LEMON BLUEBERRY CUPCAKES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE FROZEN BLUEBERRIES?
- CAN I USE A DIFFERENT FROSTING?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Lemon Blueberry Cupcakes with Cream Cheese Frosting
WHY THIS RECIPE WORKS:
- Simple but Flavorful: The mix of fresh lemon flavor and juicy blueberries gives these cupcakes a bright, refreshing taste without being too complicated.
- Easy Cream Cheese Frosting: With powdered sugar, room temperature ingredients, and a few other basics, you’ll have a creamy cream cheese frosting ready to spread or pipe in minutes.
- Light and Moist: Using buttermilk (from the recipe), fresh lemon juice, and softened butter helps keep the cupcakes fluffy and moist for the best results every time.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Eggs
- Unsalted butter
- Lemons
- Buttermilk
- Blueberries
- Cream cheese
- Powdered sugar
HOW TO MAKE LEMON BLUEBERRY CUPCAKES:
- Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
- In a bowl, combine the dry ingredients (flour, baking powder and salt).
- In another large bowl, mix the butter and sugar at medium-high speed for 1 minute in a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer.
- Pause to scrape the bowl, add in the eggs, buttermilk, lemon juice/zest. Mix to combine.
- At low speed, add in the flour mixture.
- Once combined, gently fold in the blueberries.
- Scoop 3 tablespoons of mixture into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Remove cupcakes from the oven and allow to cool on a rack for at least 30 minutes before frosting.
- To make the frosting, mix together the cream cheese and butter for 1 – 2 minutes on medium-high speed.
- Slowly add in the powdered sugar until fully combined.
- Pause to scrape the sides of the bowl and add lemon juice, zest, and salt if necessary. For a stronger lemon flavor, add in more lemon zest.
- Mix again for 2 minutes until the frosting is light and smooth. Transfer to a piping bag and add frosting to the cupcakes.
- Top cupcakes with blueberries or lemon zest if desired. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FROZEN BLUEBERRIES?
Yes, you can!
Just be sure to toss your frozen berries with a tablespoon of flour before adding them to the batter.
This helps prevent them from sinking to the bottom of the cupcake.
Keep in mind that using frozen berries might extend the baking time by a minute or two.
CAN I USE A DIFFERENT FROSTING?
Absolutely.
If you don’t love creamy cream cheese frosting, you can switch it up with a simple buttercream, whipped cream, or even a blueberry buttercream if you’re feeling extra fancy!
ANY ADDITIONS?
Best cupcakes ever? Well, you can decide that. In the mean time, feel free to experiment!
- A hint of lemon extract in the batter for extra citrus zing.
- A swirl of blueberry sauce inside the frosting for a fruity ribbon.
- A drizzle of lemon curd on top for more tartness.
- A pinch of cinnamon for a surprising twist.
- A sprinkling of fresh lemon zest right before serving.
- A splash of vanilla extract if you want a slightly warmer flavor.
- A swirl of blueberry puree in the frosting for a fun color effect.
- A spoonful of sour cream in the batter to make even more moist lemon cupcakes.
- Top with candied lemon slices for a show-stopping finish.
- Add poppy seeds if you enjoy a subtle crunch.
ANY SUBSTITUTIONS?
Bring on the ideas. I love changing things up!
- Cake flour instead of all-purpose flour if you want an extra light crumb.
- Vegetable oil in place of butter if you prefer a different texture (though butter adds a lovely flavor!).
- Almond flour for a portion of the flour if you want a slightly nutty taste.
- Heavy cream whipped into stiff peaks for frosting if you’re out of cream cheese.
- Olive oil for a more savory note, but be mindful it might change the cupcake’s flavor profile.
- Almond milk or another non-dairy milk instead of buttermilk to make it dairy-light (though still remember the cream cheese frosting).
HOW TO STORE:
Refrigerator
Place your cooled cupcakes in an airtight container. The frosting will stay fresh, and the cupcakes should remain soft for about 3 days.
Let them come to room temperature before serving so the frosting isn’t too firm.
Freezer
Wrap unfrosted cupcakes individually in plastic wrap or place them in a freezer-safe container for up to 2 months.
If you freeze them frosted, they might lose some texture, but it’s still doable.
Thaw at room temperature before enjoying.
DANA’S TIPS AND TRICKS:
- Don’t Overmix the Batter: Once you add the flour mixture to the wet ingredients, stir gently to avoid tough, dense cupcakes.
- Avoid Runny Frosting: Make sure your cream cheese and butter are at room temperature, not melted. That helps your frosting stay thick and pipeable.
- Use a Hand Mixer or Bowl of a Stand Mixer: If you have a paddle attachment, it makes quick work of mixing. But a handheld mixer works just fine.
- Try an Ice Cream Scoop: Use it to evenly portion the batter into your cupcake tin so you get the same size cupcakes every time.
- Test for Doneness: Stick a toothpick in the center of the cupcake. If it comes out clean (or with just a few crumbs), they’re good to go.
- Let Them Cool Completely: A warm cupcake plus frosting can spell disaster. Give them at least 30 minutes on a wire rack for best results.
Lemon Blueberry Cupcakes are a simple, crowd-pleasing treat that celebrates the tartness of the lemon and the sweetness of fresh blueberries.
Whip them up whenever you want a little taste of summer, and don’t forget to share (or not—no judgment here). Enjoy!
Lemon Blueberry Cupcakes with Cream Cheese Frosting
Ingredients
Cupcake Ingredients:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temp
- 1 cup sugar
- 2 large eggs
- ½ cup buttermilk
- 1/4 cup lemon juice fresh squeezed
- zest of 2 large lemons
- 1 cup blueberries
Frosting Ingredients:
- 8 ounces cream cheese room temp
- ½ cup unsalted butter room temp
- 2 1/2 cups powdered sugar
- 2 tablespoons lemon juice fresh squeezed
- zest of 1 lemon
- Pinch of salt to taste
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
- In a bowl, combine all dry main cupcake ingredients (flour, baking powder and salt).1 1/2 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In another large bowl, mix the butter and sugar at medium-high speed for 1 minute in a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer.½ cup unsalted butter, 1 cup sugar
- Pause to scrape the bowl, add in the eggs, buttermilk, lemon juice/zest. Mix to combine.2 large eggs, ½ cup buttermilk, 1/4 cup lemon juice, zest of 2 large lemons
- At low speed, add in the flour mixture.
- Once combined, gently fold in the blueberries.1 cup blueberries
- Scoop 3 tablespoons of mixture into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Remove cupcakes from the oven and allow to cool on a rack for at least 30 minutes before frosting.
- To make the frosting, mix together the cream cheese and butter for 1 – 2 minutes on medium-high speed.8 ounces cream cheese, ½ cup unsalted butter
- Slowly add in the powdered sugar until fully combined.2 1/2 cups powdered sugar
- Pause to scrape the sides of the bowl and add lemon juice, zest, and salt if necessary. For a stronger lemon flavor, add in more lemon zest.2 tablespoons lemon juice, zest of 1 lemon, Pinch of salt to taste
- Mix again for 2 minutes until the frosting is light and smooth. Transfer to a piping bag and add frosting to the cupcakes.
- Top cupcakes with blueberries or lemon zest if desired. Serve immediately.
Notes
- Once you add the flour mixture to the wet ingredients, stir gently and avoid overmixing to prevent tough, dense cupcakes.
- Make sure your cream cheese and butter are at room temperature, not melted. That helps your frosting stay thick and pipeable.
- Use a handle-held mixer or a paddle attachment on a stand mixer for best results.
- Use and ice cream scoop to evenly portion the batter into your cupcake tin so you get the same size cupcakes every time.
- Stick a toothpick in the center of the cupcake. If it comes out clean (or with just a few crumbs), they’re all cooked and good to go.
- A warm cupcake plus frosting can spell disaster. Give them at least 30 minutes on a wire rack for best results.
Nutrition
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