Best Lemon Blueberry Cupcakes
Fresh bursts of blueberries meet the zesty brightness of lemon in these beautifully balanced cupcakes. Whether you’re hosting a garden party, celebrating springtime, or simply craving something sweet, these lemon blueberry cupcakes are a standout treat. Their moist crumb, tangy citrus notes, and velvety cream cheese frosting make them irresistibly delicious and picture-perfect.
What truly elevates these lemon blueberry cupcakes is the harmony between tart lemon and juicy blueberries. Each bite feels like sunshine in dessert form, crowned with luscious frosting and a charming garnish.
Ingredients
To ensure the best results, start with high-quality ingredients. For the cupcake base, the combination of fresh citrus and juicy blueberries is key to achieving a bright, tangy flavor and soft texture.
For the lemon blueberry cupcakes, you’ll need all-purpose flour, baking powder, and baking soda to build a light, fluffy structure. Unsalted butter and vegetable oil team up to provide both richness and moisture, while sour cream adds a tender crumb. Fresh lemon juice and zest inject that sharp, sunny flavor, perfectly complemented by plump, sweet blueberries.
In the frosting, cream cheese forms the foundation, lending its tangy, creamy richness. Unsalted butter blends seamlessly for a silky texture, while powdered sugar balances out the flavors with just the right sweetness. Vanilla extract enhances the cream cheese flavor, and optional lemon extract adds an extra citrus kick. Fresh lemon zest ties everything together beautifully.
If fresh blueberries aren’t available, frozen ones can serve as an alternative just don’t thaw them before use. For a milder citrus flavor, reduce the amount of lemon zest or skip the lemon extract in the frosting.
Step-by-Step Instructions for Perfect Cupcakes
Preparing the batter
Begin by creaming the butter, oil, and sugar until the mixture becomes fluffy and light in color. This step is crucial as it incorporates air into the batter, setting the stage for the cupcakes’ soft texture. Take your time here about 2 minutes should suffice.
Next, mix in the vanilla extract and sour cream. Sour cream ensures the batter stays moist and prevents the cupcakes from becoming dry.
Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
Combining dry and wet ingredients
Gradually add the dry ingredients (flour, baking powder, baking soda, and salt) in two parts, alternating with a mixture of fresh lemon juice, lemon zest, and milk. Stir gently to combine but avoid overmixing, as it can make the cupcakes dense instead of tender.
Adding the blueberries
To prevent the blueberries from sinking, toss them with a light dusting of flour before folding them into the batter. This simple trick ensures the berries stay evenly distributed throughout the cupcakes. Gently fold them in with a spatula to avoid squishing them.
Baking tips
Scoop the batter into cupcake liners, filling them slightly over halfway to allow room for rising. Bake in a preheated oven at 350°F (176°C) for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the cupcakes
Once baked, allow the lemon blueberry cupcakes to cool for a few minutes in the pan before transferring them to a wire rack. Cooling on a rack prevents the cupcakes from becoming soggy, helping them maintain their perfect texture.
Whipping Up the Cream Cheese Frosting
To achieve a perfectly smooth and creamy frosting, start by beating softened cream cheese and butter together until silky and lump-free. Incorporating air at this stage makes the frosting light and spreadable.
Gradually add the powdered sugar in batches, mixing thoroughly between additions. This ensures the frosting doesn’t become gritty. Add vanilla extract, fresh lemon zest, and optional lemon extract for a bright, tangy twist.
For a professional bakery-style finish, transfer the frosting into a piping bag fitted with a large piping tip. Swirl the frosting generously onto the cooled cupcakes. A large open star or French piping tip creates elegant ridges that make the cupcakes visually appealing.
Recipe Tips & Frequently Asked Questions
- How to measure flour accurately: Spoon the flour into the measuring cup and level it off with a flat edge this prevents dense cupcakes caused by excess flour.
- How to keep blueberries evenly distributed: Coat the blueberries lightly in flour before folding them into the batter. This keeps them suspended instead of sinking.
- Testing for doneness: Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready.
- Storing leftovers: Keep the lemon blueberry cupcakes refrigerated in an airtight container for up to 4 days. Let them come to room temperature before serving for the best flavor.
- Can I use frozen blueberries instead of fresh ones? Yes, but do not thaw them beforehand to avoid discoloring the batter.
- What can I substitute for sour cream? Plain Greek yogurt works as an excellent substitute.
- How far in advance can I make the cupcakes? Bake the cupcakes a day ahead and store them unfrosted. Frost them the day you plan to serve.
What to Serve With This Lemon Blueberry Cupcakes Recipe
These lemon blueberry cupcakes pair wonderfully with refreshing, citrusy beverages. Serve them with iced tea, sparkling lemonade, or a homemade citrus mocktail to enhance the bright lemon flavor.
For an indulgent dessert spread, accompany the lemon blueberry cupcakes with a scoop of lemon sorbet or creamy vanilla ice cream. These complementary desserts balance the tangy cupcakes with a touch of sweetness.
These lemon blueberry cupcakes are ideal for brunches, bridal showers, garden parties, or any event that calls for a pop of color and flavor. Their elegant presentation makes them the centerpiece of any dessert table.
Final Thoughts
lemon blueberry cupcakes are a vibrant celebration of flavor and texture. The combination of moist, zesty cake and smooth, tangy frosting makes them a crowd-pleaser every time. Whether you’re treating yourself or impressing guests, these cupcakes deliver a perfect balance of sweetness, tartness, and indulgence.
Top them off with fresh berries or a thin slice of lemon for a stunning final touch. Enjoy every bite while they’re fresh and bursting with flavor!
Lemon Blueberry Cupcakes
Ingredients
Lemon Blueberry Cupcakes
- 1 1/2 cups 195g all-purpose flour (measured accurately)
- 1/4 cup 56g unsalted butter, softened to room temperature
- 1/4 cup 60ml vegetable oil
- 1 cup 207g granulated sugar
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3 tbsp 29g sour cream
- 2 large eggs at room temperature
- 1/4 cup 60ml fresh lemon juice
- 1 tbsp lemon zest from 1–2 large lemons
- 2 tbsp 30ml milk
- 1 cup 149g fresh blueberries
- 1/2 tbsp all-purpose flour for coating the blueberries
Cream Cheese Frosting
- 8 oz 226g cream cheese, softened to room temperature
- 1/2 cup 112g unsalted butter, room temperature
- 4 cups 460g powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract optional
- 1 tbsp fresh lemon zest
Instructions
To make the cupcakes
- Start by lining a cupcake pan with paper liners. Preheat your oven to 350°F (176°C) for an even bake.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, cream the softened butter, vegetable oil, and sugar together. Beat on medium-high speed for about 1 1/2 to 2 minutes until the mixture appears pale, light, and fluffy. Don’t cut short the creaming time it’s key to achieving the perfect cupcake texture.
- Mix in the vanilla extract and sour cream, ensuring everything is smoothly blended.
- Add the eggs one by one, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed to prevent any ingredient from sticking.
- Next, gradually add half of the dry flour mixture to the wet batter, stirring on low speed until mostly incorporated.
- In a small bowl, combine the fresh lemon juice, lemon zest, and milk. Slowly pour this lemony mixture into the batter, blending until fully combined.
- Add the remaining dry ingredients and mix until smooth, being careful not to overwork the batter. Scrape down the sides again to ensure uniform consistency.
- Toss the fresh blueberries with 1/2 tablespoon of flour this helps prevent them from sinking in the batter. Gently fold the blueberries into the cupcake batter, distributing them evenly.
- Fill each cupcake liner slightly more than halfway with the batter. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the frosting and assemble
- In a clean bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy.
- Add half of the powdered sugar and mix until fully incorporated and silky smooth.
- Blend in the vanilla extract, lemon extract (if using), and fresh lemon zest, giving the frosting a burst of flavor.
- Gradually mix in the remaining powdered sugar until the frosting reaches a light, fluffy, and spreadable consistency.
- For a professional finish, transfer the frosting into a piping bag fitted with a large piping tip I recommend Ateco tip 847 for elegant swirls. Pipe the frosting onto the cooled cupcakes.
- Garnish each cupcake with a thin slice of lemon and a fresh blueberry for an extra touch of beauty. Refrigerate until ready to serve but allow the cupcakes to come to room temperature before enjoying for the best flavor and texture.
- These cupcakes are at their finest when enjoyed within 3-4 days.