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Mouthwatering Lemon Blueberry Cupcakes

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These Lemon Blueberry Cupcakes are moist, fluffy, and bursting with fresh blueberry and citrus flavors! Topped with a creamy lemon frosting, they’re the perfect balance of sweet and tangy, making them ideal for spring, summer, or any time you crave a refreshing treat.

Why You’ll Love This Recipe

  • Soft & fluffy – A light, tender crumb with juicy blueberries in every bite.
  • Bright & tangy – Fresh lemon juice and zest add a citrusy zing.
  • Perfectly sweet – Just the right balance of sweetness and tartness.
  • Easy to make – Simple ingredients and no special equipment required!
  • Great for any occasion – Perfect for parties, birthdays, or afternoon treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest (about 2 lemons)
  • ¼ cup fresh lemon juice
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking)

For the Lemon Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream or milk (for consistency)

Optional Garnishes:

  • Extra blueberries
  • Lemon zest curls
  • Sprinkles

Directions

this recipe

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Cupcake Batter

  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Add eggs one at a time, beating well after each.
  4. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding dry ingredients and milk, mixing until just combined.
  6. Gently fold in blueberries.

Step 3: Bake the Cupcakes

  1. Fill cupcake liners ¾ full with batter.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool completely before frosting.

Step 4: Make the Lemon Buttercream Frosting

  1. Beat butter until smooth and creamy.
  2. Gradually add powdered sugar, mixing until combined.
  3. Add lemon juice, zest, vanilla, and heavy cream, beating until fluffy.

Step 5: Frost & Serve

  1. Pipe or spread frosting onto cooled cupcakes.
  2. Garnish with extra blueberries and lemon zest.
  3. Serve and enjoy!

Servings and Timing

  • Servings: 12 cupcakes
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Gluten-Free Option – Use 1:1 gluten-free flour blend.
  • Dairy-Free Option – Use plant-based butter and milk.
  • Extra Moist Cupcakes – Add ¼ cup sour cream.
  • Lemon Blueberry Cream Cheese Frosting – Swap buttercream for cream cheese frosting.

Storage & Freezing

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.

FAQs

Can I use frozen blueberries?

Yes! Toss with flour and add them frozen to prevent color bleeding.

How do I make the cupcakes extra fluffy?

Use room-temperature ingredients and don’t overmix the batter.

Can I use lemon extract instead of fresh lemon?

Yes! Use ½ tsp lemon extract per 1 tbsp lemon juice.

What’s the best way to pipe frosting?

Use a large star tip for a bakery-style swirl.

Can I make mini cupcakes?

Yes! Bake for 10-12 minutes at 350°F.

How do I prevent my cupcakes from being dry?

Measure flour correctly and don’t overbake.

Can I make these ahead of time?

Yes! Bake the cupcakes a day ahead and frost before serving.

How do I prevent blueberries from sinking?

Toss them in flour before folding into the batter.

What pairs well with these cupcakes?

Serve with iced tea, lemonade, or coffee!

Can I make this recipe as a cake?

Yes! Bake in an 8-inch cake pan for 30-35 minutes.

Conclusion

These Lemon Blueberry Cupcakes are light, fluffy, and bursting with citrusy freshness. Whether you’re baking for a party, a family treat, or just because, these cupcakes are guaranteed to be a crowd-pleaser. Try them today and enjoy every zesty, berry-filled bite!

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Mouthwatering Lemon Blueberry Cupcakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12–14 cupcakes 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

These Lemon Blueberry Cupcakes are light, fluffy, and bursting with fresh lemon flavor and juicy blueberries! Topped with a smooth lemon cream cheese frosting, these cupcakes are perfect for spring, summer, or any occasion that calls for a bright and refreshing dessert!

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest (adds extra brightness!)
  • 1/2 cup whole milk (or buttermilk for extra moisture!)
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw!)
  • 1 tbsp flour (to coat blueberries and prevent sinking!)

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.

Step 2: Make the Cupcake Batter

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Add eggs, one at a time, mixing well after each addition.
  4. Mix in lemon juice, lemon zest, and vanilla extract.
  5. Alternately add the dry ingredients and milk, mixing until just combined.

Step 3: Fold in the Blueberries

  1. Toss blueberries with 1 tbsp flour (to prevent sinking).
  2. Gently fold the blueberries into the batter.

Step 4: Bake the Cupcakes

  1. Fill each cupcake liner ¾ full with batter.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Lemon Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until fluffy.

Step 6: Frost & Serve

  1. Pipe or spread frosting onto cooled cupcakes.
  2. Garnish with extra blueberries, lemon zest, or a lemon slice.
  3. Serve & enjoy!

Serving Suggestions

  • With Tea or Coffee: A perfect afternoon treat!
  • For a Brunch Spread: Serve alongside fruit salad and pastries.
  • For a Special Occasion: Add edible flowers or a dusting of powdered sugar!

Notes

  • Want them extra moist? Substitute sour cream or Greek yogurt for the milk.
  • Make them gluten-free! Use 1:1 gluten-free flour blend.
  • More lemon flavor? Add ½ tsp lemon extract to the batter.
  • Lighter frosting? Use whipped cream instead of cream cheese frosting.

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