Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

There’s something magical about the combo of bright, zesty lemon and juicy blueberries—it’s like summer decided to throw a party in your mouth! These Lemon Blueberry Cupcakes are fluffy, moist, and bursting with flavor, yet they come together with minimal fuss.

Perfect for bake sales, brunches, or just because you deserve a little sweetness today.

Let’s bake some happiness!

How to Make It

Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.

1. Prep Your Ingredients
Grab everything you need—room-temperature butter and eggs blend better, and fresh blueberries (or frozen, if that’s what you’ve got) work like a charm.

2. Whip Up the Batter
Cream the butter and sugar until light and fluffy, then add eggs one at a time. Alternate mixing in the dry ingredients and buttermilk (or your favorite dairy-free sub) for a smooth, lump-free batter. Gently fold in those gorgeous blueberries so they don’t burst prematurely!

3. Bake to Perfection
Divide the batter into lined cupcake tins and bake until golden and springy. A toothpick should come out clean—unless you hit a blueberry, then just pretend you didn’t see it.

4. Cool & Frost
Let the cupcakes cool completely before crowning them with a swirl of tangy lemon cream cheese frosting. Top with extra blueberries and a sprinkle of zest for that chef’s kiss finish.

Pro Tips

• Blueberry Hack: Toss frozen blueberries in a bit of flour before folding them in—this helps prevent sinking to the bottom.
• Zest Like a Pro: Use a microplane for the finest, most fragrant lemon zest.
• No Buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.

Storage

• Room Temp: Keep unfrosted cupcakes in an airtight container for up to 2 days.
• Fridge: Frosted cupcakes last 3–4 days (let them sit at room temp for 10 minutes before serving).
• Freezer: Freeze unfrosted cupcakes for up to 3 months; thaw and frost when ready.

Print Recipe

Lemon Blueberry Cupcakes

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 10 mins

Servings: 12 Calories: 280

Best Season: Summer, Spring

Dietary:

Nut Free Vegetarian

Description

These easy Lemon Blueberry Cupcakes are a crowd-pleaser, blending tart lemon and sweet blueberries in a tender, moist crumb. Topped with a velvety frosting, they’re as pretty as they are delicious!

Ingredients

Scale

1/2x 1x 2x 3x

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
• 1 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1 lemon, zest
• ¹⁄₂ cup buttermilk (or substitute, see notes)
• 1 ¹⁄₂ cups fresh blueberries (tossed in 1 tbsp flour)

For the Frosting:

• 8 oz cream cheese, softened
• ¹⁄₂ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp lemon juice
• 1 lemon, zest

Instructions

1. Preheat & Prep:

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

2. Dry Mix:

   Whisk flour, baking powder, and salt in a bowl. Set aside.

3. Cream Butter & Sugar:

   Beat butter and sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla and lemon zest.

4. Alternate Wet/Dry:

   Mix in half the dry ingredients, then buttermilk, then remaining dry mix. Fold in floured blueberries.

5. Bake:

   Divide batter into liners (⅔ full). Bake 18–22 mins, until a toothpick comes out clean. Cool completely.

6. Frosting:

   Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and zest. Pipe onto cooled cupcakes.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 42g15%

Sugars 32g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Gluten-Free? Swap all-purpose flour for a 1:1 GF blend.
• Dairy-Free? Use plant-based butter, cream cheese, and almond milk + lemon juice for buttermilk.
• Frozen Berries: No need to thaw—just coat in flour to prevent bleeding.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: lemon blueberry cupcakes, easy cupcake recipe, summer desserts, fruity cupcakes