Lemon Blueberry Cupcakes Recipe

If you’re looking for a delightful treat that bursts with fresh, zesty flavors and just the right amount of sweetness, this Lemon Blueberry Cupcakes Recipe is your new best friend in the kitchen. Imagine soft, moist cupcakes infused with bright lemon zest and dotted with juicy blueberries, all topped with a luscious lemon cream cheese frosting that will have everyone asking for seconds. This recipe perfectly balances tart and sweet, making it a fantastic choice for a sunny afternoon snack, special gatherings, or whenever you crave a homemade dessert that feels as joyful as a sunny breeze.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential to creating the perfect balance of flavor, texture, and color in your Lemon Blueberry Cupcakes Recipe. Each component works together to bring a fresh, vibrant taste and a moist crumb you’ll adore.

• All-purpose flour (1 1/2 cups + 2 tablespoons): Provides the structure and softness for the cupcakes, with a little extra to keep the blueberries suspended evenly.
• Granulated sugar (1/2 cup + 2 tablespoons): Adds just the right sweetness without overpowering the delicate lemon and blueberry flavors.
• Baking powder (1 1/2 teaspoons): Helps the cupcakes rise to fluffy perfection.
• Salt (1/4 teaspoon + 1/8 teaspoon): Enhances all the flavors and balances the sweetness.
• Baking soda (1/8 teaspoon): Works with the acidic ingredients to create a tender crumb.
• Unsalted butter (1/4 cup melted + 2 tablespoons softened): Adds richness and moistness, both in the batter and the frosting.
• Large egg (1): Binds everything together and contributes to the cupcake’s fluffiness.
• Low-fat buttermilk (1/2 cup): Adds tender moisture and a slight tang that pairs beautifully with lemon.
• 2% milk (1/2 cup): Balances the batter’s consistency for perfect lightness.
• Lemon zest (2 zestings total): The bright star of the show, infusing every bite with fresh citrus aroma.
• Fresh blueberries (3/4 cup + about 36 for topping): Bursting with sweetness and color, these little fruits add delightful pops throughout the cupcake.
• Cream cheese (1/4 cup, softened): Creates a tangy, creamy base for the frosting that complements the lemon beautifully.
• Vanilla extract (1 teaspoon): Deepens the flavor profile and adds a warm, aromatic note.
• Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting, giving it that smooth, fluffy texture.
• Fresh lemon juice (2 teaspoons): Adds brightness to the frosting and enhances the overall lemon flavor.

How to Make Lemon Blueberry Cupcakes Recipe

Step 1: Prep Oven and Muffin Tin

Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with liners to keep your cupcakes from sticking and make cleanup a breeze. This simple step sets the stage for perfectly shaped cupcakes to come out beautifully.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda until well combined. This ensures your leavening agents and seasonings are evenly distributed, giving you cupcakes that rise evenly with consistent texture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the melted butter and egg until smooth. Then blend in the buttermilk, milk, and the zest of one lemon. This combination adds moisture, richness, and that bright citrus flavor essential for this recipe.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry mixture and stir gently until just combined into a smooth batter. Be careful not to overmix as that can make your cupcakes tough – soft and tender is the goal!

Step 5: Prepare Blueberries

To stop blueberries from sinking to the bottom while baking, toss them with the remaining tablespoon of flour. This little trick helps suspend the fruit evenly throughout each cupcake for a delightful fruity surprise in every bite.

Step 6: Fold in Blueberries

Gently fold the flour-coated blueberries into the batter, mixing just enough to distribute them without breaking the berries or deflating the batter. This careful folding keeps your cupcakes light and studded with bursts of blueberry goodness.

Step 7: Fill Muffin Cups and Bake

Using an ice cream scoop or spoon, evenly divide the batter among the 12 lined muffin cups. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Then, transfer the cupcakes to a wire rack to cool completely before frosting.

Step 8: Prepare Frosting

While the cupcakes cool, beat together softened cream cheese and butter with the zest of one lemon, vanilla extract, and salt until creamy. Gradually add powdered sugar and fresh lemon juice, beating until your frosting is smooth, fluffy, and bursting with citrus flavor.

Step 9: Frost and Garnish

Fill a piping bag with your luscious frosting and pipe it beautifully onto each cooled cupcake. Top each one off with three fresh blueberries for a charming, colorful finish that echoes the flavors inside.

How to Serve Lemon Blueberry Cupcakes Recipe

Garnishes

Adding fresh blueberries on top adds a jewel-like pop of color and a fresh burst of fruitiness that complements the creamy lemon frosting perfectly. A light dusting of powdered sugar or a thin lemon zest spiral also adds elegance and extra zing.

Side Dishes

Serve these cupcakes alongside a light herbal tea, a crisp glass of lemonade, or a simple bowl of fresh berries for a refreshing, bright dessert experience. They’re lovely with brunch or as a sweet finish to a spring or summer meal.

Creative Ways to Present

Try placing your frosted Lemon Blueberry Cupcakes Recipe on a tiered cake stand to make a colorful centerpiece. You can also serve them in pretty pastel cupcake liners or decorate them with edible flowers for a charming party touch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. This keeps the cream cheese frosting fresh and the cupcakes moist, so every bite remains as delightful as when freshly baked.

Freezing

If you want to save some for later, freeze the unfrosted cupcakes in a single layer wrapped tightly in plastic wrap, then place them in a freezer bag or container. They’ll keep well up to two months and thaw beautifully at room temperature. Frost after thawing for best results.

Reheating

To warm cupcakes, microwave them for about 10 to 15 seconds until just warmed through—avoid overheating to keep the frosting intact and the cupcake moist. This quick step refreshes your cupcakes without drying them out.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss frozen blueberries with flour while still frozen to help keep them from sinking and to prevent excess moisture from affecting your batter’s texture.

Is it possible to make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum or another binder for the best texture. The cupcakes might be slightly denser but still delicious.

Can I make the frosting dairy-free?

Yes! Try swapping cream cheese and butter for dairy-free alternatives like vegan cream cheese and margarine. The lemon flavor shines through beautifully with these substitutions too.

What’s the best way to get a smooth frosting texture?

Beat the cream cheese and butter until very smooth before gradually adding sugar and lemon juice. Using a stand mixer usually helps achieve a fluffy and lump-free frosting perfect for piping.

Can I double this Lemon Blueberry Cupcakes Recipe?

Definitely. Just double all the ingredients and bake in batches or use multiple pans. Keep an eye on the baking time as it may vary slightly with larger quantities.

Final Thoughts

There’s truly something magical about this Lemon Blueberry Cupcakes Recipe. Each bite delivers a perfect harmony of tangy lemon and juicy blueberries wrapped inside a tender cupcake topped with irresistibly creamy frosting. Whether you’re baking for a celebration or a casual treat, these cupcakes will not only satisfy your sweet tooth but brighten your day. So grab your ingredients, invite a friend into the kitchen, and enjoy every joyful moment baking and sharing this delightful recipe.

Lemon Blueberry Cupcakes Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

Delight in these moist and zesty Lemon Blueberry Cupcakes topped with a creamy lemon cream cheese frosting and fresh blueberries. Perfectly balanced with fresh lemon zest and bursting with juicy blueberries, these cupcakes are a refreshing treat for any occasion.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups (188 g) + 2 tablespoons all-purpose flour, divided
• 1/2 cup (100 g) + 2 tablespoons granulated sugar
• 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)

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Instructions

1. Prep Oven and Muffin Tin: Pre-heat your oven to 350 °F (177 °C) and line a muffin pan with 12 muffin liners to prevent cupcakes from sticking.
2. Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda. Whisk together until evenly mixed.
3. Mix Wet Ingredients: In a separate bowl, whisk together the melted butter and egg. Then add in the buttermilk, milk, and lemon zest. Mix well to combine.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until just incorporated and you have a smooth batter—avoid overmixing.
5. Prepare Blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cupcakes during baking.
6. Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, mixing until just combined.
7. Fill Muffin Cups: Use an ice cream scoop or spoon to evenly divide the batter among the 12 lined muffin cups.
8. Bake: Bake the cupcakes in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
9. Prepare Frosting: While the cupcakes cool, beat the cream cheese and butter together with the lemon zest, vanilla extract, and salt using a stand mixer or hand mixer. Gradually add the powdered sugar and lemon juice, continuing to beat until smooth and fluffy.
10. Frost: Once cupcakes are fully cooled, fill a piping bag with the prepared frosting and pipe it onto each cupcake. Garnish each cupcake with three fresh blueberries on top.
11. Store: Keep cupcakes in an airtight container in the refrigerator for up to 3 days.

Notes

• For best blueberry distribution, toss blueberries with flour before folding into batter.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• Leftover cupcakes can be stored in the refrigerator up to 3 days in an airtight container.
• Frozen blueberries can be used if fresh are not available; no need to thaw before mixing.
• Use room temperature ingredients for a better batter consistency.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American