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.
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.