Lemon Blueberry Cupcakes

Share on Social Media

Introduction:

There’s something wonderfully fresh and inviting about the combination of lemon and blueberries. Each bite of these Lemon Blueberry Cupcakes captures that vibrant, fruity flavor, perfect for any time of year when you’re craving a little zest. The gentle tartness of lemon paired with the sweet burst of blueberries brings a refreshing lightness, making these cupcakes ideal for spring gatherings, summer picnics, or even a cozy winter dessert table. With their soft texture and moist crumb, they promise to be a hit at any event.

What truly sets these cupcakes apart is the creamy lemon cream cheese frosting. It’s smooth, rich, and loaded with the bright flavor of fresh lemon juice and zest. This frosting doesn’t just top the cupcakes; it elevates them, adding a layer of tanginess that perfectly complements the sweet-tart balance in the cupcake base. Plus, the option to add extra lemon zest or fresh blueberries on top gives them a lovely, rustic appearance—perfect for a minimalist display that still feels indulgent.

Whether you’re an experienced baker or just looking for a fun recipe to try, these Lemon Blueberry Cupcakes are straightforward to make and well worth the effort. They require just a few basic steps, and with some simple ingredients, you’ll have a batch of beautiful, bakery-style cupcakes ready in under an hour. Serve them with tea, as a brunch treat, or as a light dessert after dinner, and watch them disappear in no time!

Lemon Blueberry Cupcakes Recipe

Ingredients

For the Cupcakes:

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional for extra lemon flavor)
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft
8 ounces (1 block) full-fat cream cheese, very soft
4 cups confectioners’ sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional)
1/2 teaspoon finely grated lemon zest

For Decoration:

1 teaspoon freshly grated lemon zest (optional)
1/2 cup fresh blueberries (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the Dry Ingredients: In a medium bowl, whisk together 1 and 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a separate bowl, mix the sour cream, whole milk, and 2 tablespoons of lemon juice until smooth.
Toss Blueberries: In a small bowl, toss blueberries with the remaining tablespoon of lemon juice and the 2 tablespoons of flour. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg and egg yolk, one at a time, mixing well after each. Add the lemon extract, if using, for extra lemon flavor.
Combine Ingredients: Gradually add the dry and wet mixtures to the butter mixture, beginning and ending with the dry ingredients. Mix lightly and avoid overmixing. Gently fold in the blueberries and lemon zest.
Bake: Fill each muffin cup about 3/4 full with batter. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
Prepare the Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth. Gradually add the confectioners’ sugar, followed by the lemon juice, vanilla, and lemon extracts (if using). Finally, add the lemon zest and mix until fully combined.
Decorate: Frost each cooled cupcake with the lemon cream cheese frosting. For a lovely finishing touch, garnish with a sprinkle of lemon zest and a few fresh blueberries, if desired.