There’s something undeniably joyful about a bright, zesty dessert, and this Lemon Blueberry Cupcakes Recipe delivers a taste of sunshine in every bite. Imagine pillowy lemon-scented cake bursting with juicy blueberries, crowned by a silky lemon buttercream that sends a little shiver of citrus delight across your taste buds. Whether you’re baking for springtime celebrations, a potluck, or just a cozy afternoon treat, these cupcakes are always a hit. They’re simple to make, refreshingly fruity, and irresistibly cheerful — the kind of dessert you’ll want to share with everyone you love.
Ingredients You’ll Need
The true charm of this Lemon Blueberry Cupcakes Recipe is how it transforms a handful of wholesome, everyday ingredients into a show-stopping treat. Each component plays a vital role, from adding lift and crumb to providing the vibrant citrus kick and bursts of sweet berry flavor.
- All-purpose flour: The sturdy base for your cupcakes, ensuring the cakes hold together while staying fluffy.
- Baking powder: A must for gorgeous rise and lightness in every cupcake.
- Salt: Just a pinch tempers the sweetness and enhances the overall flavor.
- Unsalted butter (softened): Offers that delicate, melt-in-your-mouth richness you expect from homemade cake.
- Granulated sugar: Adds the perfect amount of sweetness and helps create a tender crumb.
- Large eggs: Provide structure and help the cupcakes stay moist.
- Lemon zest: Where most of the lemon aroma lives; zest makes every bite fragrant and bright.
- Fresh lemon juice: Infuses genuine lemon zing and a very slight tang into the cake.
- Vanilla extract: Rounds out the tartness with a mellow, warm background note.
- Milk: Keeps the cupcakes super soft and prevents them from drying out.
- Fresh or frozen blueberries: The jammy, sweet heart of each cupcake; toss in frozen if that’s what you’ve got.
- Flour (to coat blueberries): This little trick keeps the berries from sinking while baking.
- For the Lemon Buttercream Frosting: –
- Unsalted butter (softened): Makes the frosting ultra creamy and smooth.
- Powdered sugar: Creates that signature frosting sweetness and texture.
- Lemon juice: Adds a pop of tart, fresh flavor.
- Lemon zest: Gives the buttercream fragrant citrus oils and vibrant color.
- Milk (as needed): Lets you adjust the frosting to your ideal level of spreadability.
How to Make Lemon Blueberry Cupcakes Recipe
Step 1: Prep Your Oven and Tin
Start by preheating your oven to 350°F, and line a 12-cup muffin tin with paper cupcake liners for easy lifting and a pretty presentation. This step gets you working like a pro, ensuring even baking and easy clean-up.
Step 2: Blend the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Mixing these first distributes the leavening evenly, making sure each cupcake rises perfectly.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This is essential — it creates tiny air pockets so your cupcakes are tender and not dense.
Step 4: Add Eggs and Citrus
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, gently mix in the lemon zest, lemon juice, and vanilla, which build layers of refreshing and aromatic flavor.
Step 5: Combine Wet and Dry Ingredients
Add the dry mixture in three parts, alternating with the milk, starting and ending with the flour mixture. This gentle addition keeps the batter light and prevents over-mixing.
Step 6: Toss and Fold in Blueberries
In a small bowl, toss the blueberries with one tablespoon of flour — this keeps them suspended in the batter rather than sinking to the bottom. Fold the coated berries gently into your batter for even fruit distribution.
Step 7: Fill and Bake
Spoon the batter evenly into each cupcake liner, filling about three-quarters full. This ratio gives space for a beautiful dome as they bake. Bake for 18–22 minutes, or until a toothpick poked in the center comes out clean or with a few moist crumbs.
Step 8: Cool Completely
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling. This is crucial — adding frosting to warm cupcakes will make it melt right off.
Step 9: Make Lemon Buttercream Frosting
While the cupcakes cool, whip your softened butter until creamy. Add the powdered sugar gradually to avoid a sugar storm, then blend in the lemon juice and zest. Adjust consistency with milk — you want the frosting spreadable but still able to hold its shape.
Step 10: Frost and Garnish
Once your cupcakes are fully cooled, frost them generously and garnish as your heart desires. The lemon buttercream is sweet, tangy, and delightfully luscious.
How to Serve Lemon Blueberry Cupcakes Recipe
Garnishes
For a truly stunning presentation, top each cupcake with extra blueberries, a delicate twist of lemon zest, or even thin slices of fresh lemon. These small touches not only add flair, but they invite guests to anticipate the burst of flavor within.
Side Dishes
Lemon Blueberry Cupcakes are wonderful alongside a big, fresh fruit salad, or a bowl of vanilla bean ice cream for that dreamy warm-and-cold contrast. A hot cup of tea or a frosty glass of lemonade pairs perfectly for brunches and garden parties.
Creative Ways to Present
Arrange the cupcakes on a tiered stand for a festive occasion, or wrap each in parchment and twine as sweet party favors. You could even serve mini versions as part of a dessert buffet, showing off just how delightful the Lemon Blueberry Cupcakes Recipe is in every possible format.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator. The lemon flavor actually deepens overnight, making tomorrow’s treat even more delicious. Bring them to room temperature before serving for the best texture and taste.
Freezing
Yes, you can freeze these cupcakes! Place unfrosted cupcakes in a freezer-safe container for up to three months. Simply thaw at room temperature, then frost fresh before serving for maximum flavor and softness.
Reheating
If you prefer your cupcakes slightly warm (without the frosting), you can zap them in the microwave for about 10 seconds. For frosted cupcakes, let them come to room temperature on their own to preserve the smoothness of the buttercream.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Cupcakes Recipe?
Absolutely! If using frozen blueberries, don’t thaw them first. Toss directly in flour to prevent excessive bleeding or sinking in your batter.
How do I get extra lemony flavor without making the cupcakes sour?
A touch of lemon extract can intensify the citrus profile without introducing extra tartness. Don’t go overboard; a splash is all you need!
What’s the best way to pipe frosting onto cupcakes?
Fit your piping bag with a star or round tip, fill it with buttercream, and squeeze from the top, starting in the center and swirling outward. If you don’t have a piping bag, a zip-top bag with the corner cut off works in a pinch!
Why toss the blueberries in flour?
This little trick helps suspend the berries in the batter, ensuring even distribution throughout the cupcake instead of all sinking to the bottom.
Can I double the Lemon Blueberry Cupcakes Recipe for a party?
Yes! Simply double all the ingredients, and bake in batches if needed. These cupcakes are always a crowd pleaser, and doubling means everyone gets seconds.
Final Thoughts
If you’re craving a dessert that’s equally pretty and delicious, the Lemon Blueberry Cupcakes Recipe is simply a must-try. They’re easy enough for beginner bakers but special enough for celebrations, and always bring rave reviews. Go ahead and bake up a batch soon — I promise your friends and family will ask for the recipe!
Print
Lemon Blueberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Cupcakes are a delightful treat bursting with fresh citrus flavor and juicy blueberries. The light and fluffy cupcakes are topped with a zesty lemon buttercream frosting that perfectly complements the sweet berries.
Ingredients
Cupcake Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (to coat blueberries)
Lemon Buttercream Frosting Ingredients:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed)
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, then mix in the lemon zest, lemon juice, and vanilla.
- Add the dry ingredients in three parts, alternating with the milk, starting and ending with the flour mixture.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes.
- Cool completely before frosting.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in lemon juice and zest. Add milk as needed for desired consistency.
- Frost the cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
Notes
- For extra lemon flavor, add a touch of lemon extract to the batter.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
