I can’t help but start with a heartfelt thank you for being here today! Every time I get to share one of my favorite recipes with you, I feel a deep sense of gratitude. Cooking is such a beautiful way to connect with one another, and I’m so glad we get to share these kitchen moments together. Now, let’s talk about these Lemon Blueberry Cupcakes—they’re bright, fresh, and the kind of sweet treat that will make your taste buds sing.
Not only are they packed with juicy blueberries, but the lemon flavor gives them the perfect zing that keeps you coming back for more! I promise you, these cupcakes are anything but boring. Whether you’re planning a brunch, a summer picnic, or just want to treat yourself, these lemon blueberry cupcakes are a total showstopper!
Ingredients
Here’s what you’ll need to create these zesty delights:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 Tbsp lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup buttermilk
- 1 ½ cups fresh blueberries (plus 1 Tbsp flour to toss the berries)
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1-2 Tbsp heavy cream (optional for consistency)
How to Make Lemon Blueberry Cupcakes: Step By Step
The beauty of this recipe is how easy it is to pull together. Let’s get baking!
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar until light and fluffy (about 2 minutes). Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and the buttermilk into the butter mixture, starting and ending with the dry ingredients. Be careful not to overmix!
- Toss the blueberries with the tablespoon of flour (this helps keep them from sinking). Gently fold the blueberries into the batter.
- Divide the batter evenly between the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting:
- Beat the butter until creamy, then slowly add in the powdered sugar, lemon juice, and vanilla extract.
- If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency.
- Once the cupcakes have cooled, frost them generously and top with extra blueberries or a sprinkle of lemon zest for a beautiful presentation.
Details and nutritional information
Details:
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 33g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Notes and Tips For Perfect Lemon Blueberry Cupcakes
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This ensures a smoother batter and better rise.
- Toss the Blueberries: Tossing the blueberries in flour keeps them from sinking to the bottom of the cupcakes. No blueberry-less bites here!
- Zest First: Always zest your lemons before juicing them. It’s much easier to get all that fragrant zest when the lemons are whole.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just be sure to thaw and drain them well before adding to the batter. Toss them in flour as you would fresh berries.
How do I know when the cupcakes are done?
A toothpick inserted into the center of a cupcake should come out clean or with just a few crumbs attached. If it’s wet with batter, they need more time!
Can I make the frosting ahead of time?
Definitely. You can make the frosting up to 2 days in advance. Store it in an airtight container in the fridge, then bring it to room temperature and rewhip before frosting your cupcakes.
Storage Tips
These lemon blueberry cupcakes are best enjoyed fresh but can be stored for later! Here’s how:
- Room Temperature: Store the cupcakes (unfrosted) in an airtight container for up to 2 days. Frost them when ready to serve.
- Refrigerator: Store frosted cupcakes in the fridge for up to 4 days. Allow them to come to room temperature before serving.
- Freezer: You can freeze the unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and store them in a freezer-safe container.
More Desserts You’ll Love
These lemon blueberry cupcakes are the ultimate treat—zesty, sweet, and loaded with fresh blueberries. I hope you enjoy making (and eating!) them as much as I do. Happy baking!
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Lemon Blueberry Cupcakes: A Burst of Zesty Goodness
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Lemon Blueberry Cupcakes are a fresh and zesty dessert that combines juicy blueberries with tangy lemon flavor in every bite. Topped with a creamy lemon frosting, these cupcakes are easy to make and perfect for any occasion. Whether you’re hosting a party or simply craving something sweet, this recipe will be a crowd-pleaser. Follow this simple guide for delicious, bakery-style cupcakes at home!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 Tbsp lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
- 1 Tbsp flour (to toss blueberries)
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1–2 Tbsp heavy cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing after each. Stir in vanilla, lemon zest, and lemon juice.
- Gradually add dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Toss blueberries with 1 Tbsp of flour, then gently fold them into the batter.
- Divide the batter evenly among the cupcake liners, filling them about ¾ full.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla extract. Add heavy cream if needed for desired consistency.
- Frost cooled cupcakes and enjoy!
Notes
- Be sure to toss the blueberries with flour to keep them from sinking to the bottom of the cupcakes.
- Store frosted cupcakes in the fridge for up to 4 days or freeze unfrosted cupcakes for up to 3 months.
- For extra lemon flavor, add a bit more lemon zest to the frosting.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Blueberry Cupcakes, lemon cupcakes, blueberry cupcakes, lemon frosting