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Lemon Blueberry Cupcakes Recipe: Bright, Moist & Easy to Bake

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These Lemon Blueberry Cupcakes are soft, moist, and bursting with citrus and berry flavor. Each fluffy cupcake is filled with juicy blueberries and topped with a luscious lemon cream cheese frosting — perfect for spring and summer desserts.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert, Cupcakes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Cream Cheese Frosting:

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

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar with an electric mixer for 2–3 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
  5. Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
  6. Toss blueberries with 1 tablespoon of flour and gently fold into the batter using a spatula.
  7. Divide batter evenly among cupcake liners, filling each about 3/4 full.
  8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar gradually, followed by lemon zest, lemon juice, and vanilla extract. Mix until creamy and fluffy.
  11. Pipe or spread frosting over cooled cupcakes and garnish with extra lemon zest or fresh blueberries if desired.

Notes

  • Always use fresh lemon juice and zest for the best flavor.
  • Tossing the blueberries in flour prevents them from sinking in the batter.
  • Ensure cupcakes are completely cool before frosting.
  • For a lighter frosting, reduce powdered sugar by 1/2 cup.
  • Store frosted cupcakes in the fridge for up to 4 days or freeze unfrosted cupcakes for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/lemon-blueberry-cupcakes/