Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

There’s something truly magical about the combination of tangy lemon and sweet blueberries wrapped up in a moist, tender cupcake, topped with the smooth, rich creaminess of a classic cream cheese frosting. This Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe brings together all those elements in a way that’s both delightfully fresh and comfortingly familiar. Whether you’re baking for a cozy afternoon treat or a special occasion, these cupcakes are guaranteed to brighten your day with every bite.

Ingredients You’ll Need

The beauty of this Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe lies in its straightforward, simple ingredients that come together to create extraordinary flavor and texture. Each one plays a vital role in delivering those irresistible cupcakes that burst with citrusy brightness and berry goodness.

• All-purpose flour (1 1/2 cups): The base of your cupcakes, providing structure and tenderness when measured carefully.
• Baking powder (2 teaspoons): Essential for that perfect rise and fluffy crumb.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavors throughout.
• Unsalted butter (1/2 cup + 1/4 cup): Softened butter adds richness and moisture to both batter and frosting.
• Granulated sugar (1 cup): Sweetens the cupcakes while creating a tender crumb when creamed properly with butter.
• Lemon zest (1 tablespoon): Provides a bright, aromatic citrus punch that pairs beautifully with blueberries.
• Large eggs (2): Helps bind ingredients and adds structure, contributing to a moist texture.
• Pure vanilla extract (1 1/2 teaspoons): Enhances flavor depth with delicate sweetness.
• Whole milk or buttermilk (1/2 cup): Adds moisture and tenderness; buttermilk also adds a slight tang that complements the lemon.
• Fresh lemon juice (1/4 cup): Introduces fresh citrus zing that defines the cupcake’s personality.
• Blueberries (1 cup): Tossed in flour to prevent sinking, they burst with juicy sweetness within each bite.
• Full-fat cream cheese (8 ounces): The base for a luscious, tangy frosting that’s smooth and irresistible.
• Confectioners’ sugar (2 cups): Sweetens and stabilizes the frosting for perfect spreading or piping.
• Pinch salt: Balances the frosting’s flavor for that just-right finish.
• Optional garnishes: Fresh lemon slices and extra blueberries add visual appeal and extra flavor.

How to Make Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prepare your baking space and ingredients

Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Having the oven ready ensures you bake the cupcakes at the perfect temperature for a light and airy texture. Since this recipe makes about 15 cupcakes, be ready to bake in two batches if needed.

Step 2: Mix the dry ingredients

Start by whisking together the flour, baking powder, and salt in a large bowl. This step evenly distributes the leavening agents and salt so that your cupcakes rise perfectly and have balanced flavor from top to bottom.

Step 3: Cream butter, sugar, and lemon zest

Using a stand mixer or handheld mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest together on medium-high speed until light and fluffy—about 3 minutes. This creaming process traps air that helps create that wonderfully light texture we all love in cupcakes.

Step 4: Add eggs and vanilla

Next, add the eggs one at a time along with the vanilla extract, beating until everything is fully combined. Scraping the bowl as you go ensures even mixing without losing any of the fluffy goodness.

Step 5: Incorporate dry ingredients and liquids

With the mixer on low, add the dry ingredient mixture in batches, alternating with the milk and fresh lemon juice. This gentle mixing prevents overdeveloping the gluten, which keeps your cupcakes tender. Once combined, fold in the blueberries coated in a tablespoon of flour to prevent them from sinking.

Step 6: Bake the cupcakes

Spoon the batter into the cupcake liners, filling each only two-thirds full to avoid spillage. Bake for 18–21 minutes until a toothpick inserted in the center comes out clean. For minis, bake at the same temperature for 11–13 minutes. Allow the cupcakes to cool completely before frosting, as warm cupcakes will melt your frosting messily.

Step 7: Prepare the cream cheese frosting

In a clean bowl, beat together the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt, beating first on low and then increasing speed to medium-high for 2 minutes to achieve fluffy perfection. Chilling the frosting for 20 minutes before decorating helps it hold shape nicely.

Step 8: Frost and garnish

Use your favorite piping tip or a small spatula to frost each cupcake generously. Finish with optional lemon slices or extra blueberries for a stunning presentation and a hint of fresh flavor that hints at what’s inside.

Step 9: Chill before serving

Refrigerate the decorated cupcakes uncovered for at least 20 minutes to let the frosting set up and make serving neat and easy.

How to Serve Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

Garnishes

Adding thin lemon slices or a few fresh blueberries on top of the frosted cupcakes instantly elevates their look and complements the flavors inside. It’s like a preview of the delightful lemon and berry burst you’ll taste with every bite.

Side Dishes

Serve these cupcakes alongside a light, refreshing tea like Earl Grey or green tea to balance the sweet and tangy notes. For a brunch setting, pair them with fresh fruit salad or a creamy yogurt parfait—both add freshness and contrast the richness of the frosting.

Creative Ways to Present

Try arranging the cupcakes on a tiered stand with small bowls of extra blueberries and lemon wedges nearby for guests to personalize their cupcakes. You can also dust a bit of powdered sugar over the top for a delicate, snowy look that’s perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to five days. Keeping them chilled maintains the cream cheese frosting’s perfect texture and freshness without drying out the cake.

Freezing

If you want to save cupcakes for longer, freeze them without frosting first by wrapping each individually in plastic wrap and placing them in a freezer-safe container. Freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight and then frost and garnish freshly.

Reheating

For the best experience, serve cupcakes at room temperature. Remove them from the fridge about 30 minutes before serving. Avoid microwaving as the frosting may soften too much and the texture of the cupcake can change.

FAQs

Can I use frozen blueberries for this Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe?

Absolutely! Just make sure to toss frozen blueberries in a bit of flour before folding them into the batter to help prevent them from sinking and bleeding into the batter too much.

What if I don’t have buttermilk? Can I substitute something else?

You can easily substitute whole milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using, and it will mimic the tangy softness buttermilk provides.

How do I prevent the cupcakes from drying out?

Be careful not to overbake—check for doneness a couple of minutes before the recommended time. Also, store leftovers properly in airtight containers to maintain moisture.

Can I make the frosting ahead of time?

Yes, the cream cheese frosting can be made a day ahead. Keep it refrigerated and give it a good stir or quick whip before using it to restore its fluffy texture.

Is the lemon zest necessary for this recipe?

While you can technically make the cupcakes without lemon zest, it adds a fragrant, intense citrus flavor that brightens the whole cupcake. It’s highly recommended to include it for the best results.

Final Thoughts

Once you try this Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe, you’ll understand why it’s become such a beloved favorite. The balance of tart and sweet, the beautiful burst of blueberries, and the creamy frosting come together in a way that feels both homemade and special. So go ahead and bake a batch—you might just find yourself sharing these cupcakes with everyone you know!

Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

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• Author: admin
• Total Time: 2 hours 40 minutes (including cooling and frosting time)
• Yield: 15 standard cupcakes 1x
• Diet: Vegetarian

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Description

These Lemon Blueberry Cupcakes are a delightful combination of zesty lemon and fresh blueberries baked into moist, fluffy cupcakes, topped with a creamy, tangy cream cheese frosting. Perfect for spring or summer gatherings, these cupcakes are made from scratch with simple ingredients and offer a refreshing twist on a classic treat.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour

Cream Cheese Frosting

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• pinch salt
• optional for garnish: lemon slices and extra blueberries

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Instructions

1. Preheat the oven and prepare pans: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, you will bake two batches.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
3. Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest together on medium-high speed until the mixture is light and fluffy, about 3 minutes. Remember to scrape down the sides and bottom of the bowl as needed.
4. Add eggs and vanilla: Add the eggs one at a time, then pour in the vanilla extract. Beat on medium-high speed until fully combined, about 1 minute. Scrape down the bowl again to ensure everything is mixed evenly.
5. Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture. Slowly pour in the milk and fresh lemon juice, mixing until just combined. Avoid overmixing to keep the cupcakes tender.
6. Fold in blueberries: Gently fold in the blueberries that have been tossed in flour to prevent them from sinking during baking.
7. Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about 2/3 full to prevent overflow. Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (30–36 pieces), bake for 11 to 13 minutes at the same temperature.
8. Cool cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting.
9. Prepare the cream cheese frosting: In a clean bowl using a handheld or stand mixer with a whisk or paddle attachment, beat the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, beating on low speed for 30 seconds, then increasing to medium-high speed for 2 minutes. Taste and add an extra pinch of salt if desired. For more stable frosting suitable for intricate designs, refrigerate for at least 20 minutes before using.
10. Frost and garnish: Frost the cooled cupcakes with the cream cheese frosting using a piping bag fitted with a tip or a small icing spatula. Garnish with optional lemon slices and extra blueberries.
11. Set the frosting: Refrigerate the decorated cupcakes uncovered for at least 20 minutes to help the frosting set before serving.
12. Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days. Use a cupcake carrier for easy transporting.

Notes

• Ensure all ingredients are at room temperature for the best texture and mix.
• Tossing blueberries in flour helps prevent them from sinking to the bottom during baking.
• Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes tender.
• Refrigerate frosting if you plan to pipe intricate designs to give it better structure.
• For mini cupcakes, adjust baking time as noted for best results.
• Use a toothpick to test doneness; it should come out clean or with a few moist crumbs.
• Store cupcakes refrigerated and bring to room temperature before serving for best flavor.

• Prep Time: 30 minutes
• Cook Time: 21 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American