Lemon Blueberry Cupcakes: A Refreshing Dessert

Imagine biting into a dessert that tastes like summer in every single bite. Bright, zesty lemon paired with juicy blueberries—does it get any better? Whether you’re baking for a special occasion or just because, these Lemon Blueberry Cupcakes are here to brighten your day. And let’s not forget the star of the show: that creamy, dreamy Lemon Cream Cheese Frosting . Trust me, once you try these, they’ll become your go-to treat.

So, what makes this recipe so irresistible? Let’s dive in and find out!

Why You’ll Love These Lemon Blueberry Cupcakes

Before we get into the nitty-gritty, let’s talk about why these cupcakes deserve a spot in your kitchen lineup.

• Perfectly Balanced Flavor : The tangy lemon complements the sweet-tart blueberries beautifully. It’s like sunshine and berries had a baby.
• Moist and Fluffy Texture : Nobody likes a dry cupcake. These are light, airy, and melt-in-your-mouth good.
• Versatile Dessert : Whether it’s for breakfast (yes, you can totally call it that!), a holiday spread, or a random Tuesday night, these cupcakes fit the bill.

Oh, and did I mention how easy they are to make? Even if you’re new to baking, this recipe is foolproof.

What You’ll Need

Let’s break it down into two parts: the cupcakes and the frosting. Here’s what you’ll need to whip up this masterpiece.

For the Lemon Blueberry Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk (room temperature)
• ¼ cup vegetable oil (or avocado oil works too!)
• 2 tablespoons sour cream
• 1 egg (room temperature)
• 2 tablespoons fresh-squeezed lemon juice
• Zest from 1 lemon
• ¾ cup fresh blueberries

For the Lemon Cream Cheese Frosting:

• 1 cup unsalted butter (room temperature)
• 4 oz cream cheese (room temperature)
• 3 ½ cups powdered sugar
• 1 tablespoon fresh-squeezed lemon juice
• Zest from 1 lemon
• ¼ teaspoon salt

Tools to Make Life Easier

Having the right tools can make baking feel like a breeze. Here’s what I recommend:

• Cupcake pan and liners
• A large cookie scoop for evenly portioned batter
• Mixing bowls, a whisk, and a spatula
• A stand mixer or hand mixer for the frosting
• A piping bag and Wilton 1M tip for that bakery-worthy swirl

How to Make Lemon Blueberry Cupcakes

Ready to bake? Let’s do this!

1. Preheat and Prep : Preheat your oven to 350°F and line your cupcake pan with liners.
2. Mix Dry Ingredients : In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add Wet Ingredients : Pour in the milk, oil, sour cream, egg, lemon juice, and zest. Whisk until smooth—but don’t overmix!
4. Fold in Blueberries : Gently fold in those gorgeous fresh blueberries. They’ll add little bursts of flavor in every bite.
5. Bake : Scoop the batter into the liners, filling them about ¾ full. Bake for 20-22 minutes or until the tops spring back when lightly touched.
6. Cool : Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.

How to Make Lemon Cream Cheese Frosting

This frosting is so good, you might be tempted to eat it straight from the bowl.

1. Whip Butter and Cream Cheese : Beat the butter and cream cheese together until light and fluffy.
2. Add Sugar : Gradually mix in the powdered sugar, starting on low speed to avoid a sugar cloud explosion.
3. Flavor It Up : Add the lemon juice, zest, and salt. Mix until smooth.
4. Whip It Good : Turn the mixer to high and whip for 2-3 minutes until the frosting is light, airy, and absolutely perfect.

Tips for Success

Here’s the inside scoop to make sure your cupcakes turn out flawless every time:

• Use Fresh Blueberries : Frozen ones can bleed into the batter and turn your cupcakes an unappetizing greenish-blue.
• Fresh Lemon Juice and Zest : Bottled lemon juice just doesn’t have the same brightness. Always use fresh for the best flavor.
• Don’t Overmix : Overmixing the batter can lead to dense cupcakes. Mix until just combined.
• Garnish Creatively : Top your frosted cupcakes with extra blueberries and a sprinkle of lemon zest for a pop of color.

Storing and Serving

These cupcakes are best stored in an airtight container in the fridge for up to 5 days. But let’s be real—they probably won’t last that long! Serve them at room temperature for the ultimate taste experience.

Pairing Ideas

Looking to round out your dessert table? Here are some ideas:

• Cheesecake Raspberry : The tartness of raspberries pairs beautifully with rich cheesecake.
• Raspberry Breakfast Muffins : Start your day with a fruity twist.
• Oreo Cupcakes : For chocolate lovers, these are a must-try.
• Brownie Desserts : Rich, fudgy brownies balance the lightness of these cupcakes perfectly.

Lemon Blueberry Cupcakes: Light, Fluffy & Perfect for Spring or Summer

Lemon blueberry cupcakes are a delightful dessert that combines the tangy brightness of fresh lemons with sweet bursts of juicy blueberries. Topped with a creamy lemon cream cheese frosting, these cupcakes are light, fluffy, and perfect for any spring or summer occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• Cupcake pan and liners
• A large cookie scoop for evenly portioned batter
• Mixing bowls, a whisk, and a spatula
• A stand mixer or hand mixer for the frosting
• A piping bag and Wilton 1M tip for that bakery-worthy swirl

Ingredients

  

For the Lemon Blueberry Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk room temperature
• ¼ cup vegetable oil or avocado oil works too!
• 2 tablespoons sour cream
• 1 egg room temperature
• 2 tablespoons fresh-squeezed lemon juice
• Zest from 1 lemon
• ¾ cup fresh blueberries

For the Lemon Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 4 oz cream cheese room temperature
• 3 ½ cups powdered sugar
• 1 tablespoon fresh-squeezed lemon juice
• Zest from 1 lemon
• ¼ teaspoon salt

Instructions

 

How to Make Lemon Blueberry Cupcakes

• Ready to bake? Let’s do this!
• Preheat and Prep : Preheat your oven to 350°F and line your cupcake pan with liners.
• Mix Dry Ingredients : In a bowl, whisk together the flour, sugar, baking powder, and salt.
• Add Wet Ingredients : Pour in the milk, oil, sour cream, egg, lemon juice, and zest. Whisk until smooth—but don’t overmix!
  
• Fold in Blueberries : Gently fold in those gorgeous fresh blueberries. They’ll add little bursts of flavor in every bite.
• Bake : Scoop the batter into the liners, filling them about ¾ full. Bake for 20-22 minutes or until the tops spring back when lightly touched.
• Cool : Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
  

Notes

• Storing: Store in an airtight container in the refrigerator for up to 5 days.
• Serving: Bring to room temperature before serving for the best taste and texture.
• Fresh Ingredients: Use fresh blueberries and freshly squeezed lemon juice/zest for optimal flavor and appearance.
• Avoid Frozen Blueberries: They can bleed into the batter, turning the cupcakes greenish-blue.

Keyword Blueberry Desserts, Easy Cupcake Recipes, Lemon Blueberry Cupcakes, Lemon Cream Cheese Frosting, Lemon Cupcakes Recipe, Spring Cupcakes, Summer Desserts

Tips & Variations

Tips:

1. Bake Perfect Cupcakes: Avoid overmixing the batter to keep the cupcakes light and airy. Fill liners only ¾ full to prevent overflow during baking.
2. Use Fresh Blueberries: Fresh blueberries provide better texture and color contrast compared to frozen ones.
3. Zest Before Juicing: Always zest your lemons before juicing them to ensure you capture all the flavorful oils from the peel.
4. Room Temperature Ingredients: Ensure milk, eggs, sour cream, butter, and cream cheese are at room temperature for a smoother batter and frosting consistency.
5. Garnish Creatively: Add extra lemon zest or a few whole blueberries on top of frosted cupcakes for a beautiful presentation.

Variations:

1. Mini Cupcakes: Reduce baking time to 10–12 minutes if using mini cupcake pans. Perfect for parties or bite-sized servings!
2. Different Berries: Swap out blueberries for raspberries or blackberries for a fun twist while maintaining the fruity element.
3. Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend (1:1 ratio) for those needing a gluten-free alternative.
4. Vegan Version: Replace eggs with flaxseed meal mixed with water (1 tbsp flaxseed + 2.5 tbsp water = 1 egg), and use plant-based butter and cream cheese for the frosting.
5. Layer Cake Conversion: Double the recipe and bake it as a two-layer 9-inch round cake. Adjust baking time accordingly (approximately 30–35 minutes).

Final Thoughts

There’s something magical about the combination of lemon and blueberries. These Lemon Blueberry Cupcakes are more than just a dessert—they’re a celebration of flavor, texture, and creativity. Whether you’re making them for a party or just because, they’re sure to bring smiles to everyone who tries them.

So, what are you waiting for? Grab those ingredients, crank up your favorite tunes, and get baking. Don’t forget to share your creations with us—I’d love to see how they turn out!

Got questions? Drop them in the comments below. Happy baking!

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Tried This Recipe?

I’d love to hear how this recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.