A Sweet & Zesty Treat That Feels Like Sunshine in Every Bite

If you’re looking for the perfect balance of bright citrus and juicy berries wrapped in a fluffy, bakery-style cupcake—your search ends here. These Lemon Blueberry Cupcakes are the epitome of freshness, combining the tartness of lemon with the sweetness of plump blueberries. Topped with a cloud-like Lemon Cream Cheese Frosting, they’re ideal for brunches, spring and summer parties, baby showers, or any time you want to impress your guests (or treat yourself).

Baking these cupcakes will fill your kitchen with a sunny, citrus aroma that practically guarantees good moods all around. And whether you’re a beginner or seasoned baker, this recipe delivers professional results every time.

🌟 What Makes These Cupcakes So Special?

Tart meets sweet: The lemon juice, zest, and optional lemon extract create layers of citrus flavor that perfectly complement the sweet blueberries.
Soft & tender crumb: Thanks to the combination of full-fat sour cream and whole milk, these cupcakes are moist and fluffy.
Real fruit magic: The juicy bursts from fresh or frozen blueberries make each bite pop.
Dreamy frosting: The lemon cream cheese frosting is silky smooth, rich, and tangy—without being overly sweet.
Visually stunning: With their lemon zest garnish and plump blueberry topping, these cupcakes are as beautiful as they are delicious.

🧁 Ingredients in Detail

For the Cupcakes:

All-purpose flour: 1 and 3/4 cups plus 2 tablespoons, divided. The extra two tablespoons help coat the blueberries and prevent them from sinking.
Baking powder + baking soda: Give the cupcakes their rise and airy texture.
Salt: Enhances flavor and balances sweetness.
Sour cream (½ cup): Adds moisture and a tangy richness.
Whole milk (½ cup): Loosens the batter for a smoother mix.
Lemon juice (3 tbsp total): Fresh is best! Adds brightness throughout.
Blueberries (¾ cup): Fresh or frozen—both work well. Don’t thaw frozen berries to avoid streaking.
Butter (½ cup): Unsalted and room temp for the perfect creamed base.
Granulated sugar (¾ cup): Just enough to sweeten without overpowering.
Eggs (1 large + 1 yolk): Room temperature ensures even mixing.
Lemon extract (½ tsp, optional): Intensifies lemon flavor.
Lemon zest (2 tsp): Adds essential citrus oils for robust aroma and taste.

For the Lemon Cream Cheese Frosting:

Butter (½ cup, very soft): Blends easily for a smooth frosting.
Cream cheese (8 oz block, very soft): Use full-fat for rich, creamy texture.
Confectioners’ sugar (4 cups): Sweetens and stabilizes the frosting.
Fresh lemon juice (1½ tbsp): Adds tang and depth.
Vanilla extract (¼ tsp): Balances the citrus with warmth.
Lemon extract (¼ tsp, optional): For extra zing.
Lemon zest (½ tsp): For color and flavor.

To Decorate (Optional but Recommended):

Fresh lemon zest (1 tsp): Bright and pretty.
Fresh blueberries (½ cup): Adds elegance and a pop of natural color.

👨‍🍳 How to Make Them Step-by-Step

1. Prep the Oven and Liners

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. For 15 cupcakes, use a second tin or bake in batches.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

1¾ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Set aside.

3. Combine the Wet Ingredients

In a separate bowl, mix:

½ cup full-fat sour cream
½ cup whole milk
2 tablespoons fresh lemon juice

This mix adds moisture and tang to the batter.

4. Prep the Blueberries

Toss ¾ cup blueberries with the remaining 1 tbsp lemon juice and 2 tablespoons of flour. This keeps them from sinking to the bottom while baking.

5. Cream the Butter and Sugar

In a large bowl or stand mixer, cream together:

½ cup unsalted butter
¾ cup granulated sugar

Beat until light and fluffy (about 3–5 minutes).

6. Add Eggs and Flavorings

Add:

1 large egg + 1 yolk
½ tsp lemon extract (optional but recommended)

Mix after each addition. Stir in 2 tsp finely grated lemon zest.

7. Combine Everything

Alternate adding dry and wet mixtures to the butter mixture, beginning and ending with dry. Mix gently—don’t overbeat!

Fold in the floured blueberries.

8. Bake

Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 16–20 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.

🍋 Make the Frosting

While cupcakes cool, beat together:

½ cup very soft butter
8 oz block full-fat cream cheese

Once smooth, gradually add:

4 cups confectioners’ sugar
1½ tbsp fresh lemon juice
¼ tsp vanilla extract
¼ tsp lemon extract (optional)
½ tsp finely grated lemon zest

Beat until fluffy and spreadable (about 3–5 minutes).

🎨 Decorating Ideas

Frost cooled cupcakes with a swirl of lemon cream cheese frosting using a piping bag or offset spatula. Garnish with:

A sprinkle of fresh lemon zest
A few fresh blueberries on top

They’re now ready for a dessert table or Instagram spotlight!

❄️ Storage Tips

Fridge: Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost as needed.
Room Temp: Frosted cupcakes can stay out for 2 hours but should be refrigerated after.

🧠 Baker’s Pro Tips

Use room temp ingredients for the smoothest batter and frosting.
Don’t overmix the batter or the cupcakes may turn dense.
Try Meyer lemons for a slightly sweeter citrus profile.
If using frozen blueberries, toss them in flour directly from the freezer—do not thaw!