Lemon Blueberry Cupcakes are a bright, cheerful treat that blend zesty lemon with bursts of juicy blueberries in every bite. The soft, tender cupcakes have a light citrus flavor that pairs perfectly with the sweet, slightly tart berries baked right into the batter. On top, they’re usually finished with a fluffy lemon frosting that adds an extra zing of freshness.
I love making these cupcakes whenever I want something that feels like a little celebration but isn’t too heavy or complicated. The combination of lemon and blueberry just feels so fresh and happy, like sunshine in dessert form. A handy tip I follow is to toss the blueberries in a bit of flour before folding them into the batter—that way they don’t all sink to the bottom, and every cupcake has a perfect blueberry surprise.
These cupcakes are a go-to for spring and summer gatherings in my house, but honestly, they’re good any time you’re craving something light and sweet. I find they make great little gifts too, wrapped up in a box for friends or family. Whenever I bake them, they remind me of warm afternoons and backyard chats, making the moment feel extra special.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries give the best juicy bursts. Frozen can work, but don’t thaw before adding; fold them in frozen to avoid coloring the batter too much.
Lemon zest and juice: Fresh lemon zest adds bright citrus notes you can’t skip. If you don’t have fresh lemons, bottled lemon juice works but use less for better flavor.
Buttermilk and sour cream/Greek yogurt: They keep the cupcakes moist and tender. No buttermilk? Mix 1/2 cup milk with 1/2 tbsp lemon juice and let it sit 5 minutes. Sour cream and Greek yogurt can be swapped depending on what you have.
Butter and cream cheese: Use unsalted and softened for smooth mixing. Room temperature means soft but not melted, helping you get creamy frosting and fluffy cupcakes.
How Do You Keep Blueberries from Sinking or Bleeding Into the Batter?
Blueberries can fall to the bottom or turn the batter purple if not handled right. Here’s how to keep them evenly spread and pretty:
- Before folding in, toss blueberries with a little flour from the dry mix. This light coating helps them stay suspended.
- Fold the blueberries gently and last to avoid crushing and color bleeding.
- Use fresh blueberries if possible. Frozen ones release more juice and often stain batter more.
Gentle mixing keeps your cupcakes looking fresh with visible berry bits.
Equipment You’ll Need
- cupcake tin and paper liners – I like these because they help bake even and make cleanup easy.
- mixing bowls – a large bowl for the batter and a medium bowl for dry ingredients keeps things organized.
- electric mixer – helps cream the butter and sugar smoothly and whip the frosting quickly.
- rubber spatula – perfect for folding in blueberries gently without squishing them.
- toothpick or cake tester – to check if cupcakes are done without breaking them.
- piping bag or butter knife – for spreading or piping the frosting neatly on top.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries to change up the berry flavor naturally.
- Mix in chopped nuts like pecans or walnuts for crunch and extra texture.
- Replace lemon with orange zest and juice for a sweeter citrus twist.
- Use cream cheese frosting alone or add a splash of vanilla or almond extract for different frosting flavors.
Lemon Blueberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1/2 cup buttermilk
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp fresh lemon juice
- Lemon slices and blueberries for garnish
How Much Time Will You Need?
This baking project will take about 15 minutes to prepare, 18-22 minutes to bake, plus extra time to cool the cupcakes completely before frosting and serving. Plan for around 45-60 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Cupcake Liners:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners so your cupcakes don’t stick and bake evenly.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mix will give your cupcakes their perfect rise and texture. Set the bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy. This helps create a tender cupcake.
4. Add Eggs and Flavors:
Add the eggs one by one, beating well after each addition so the batter stays smooth. Stir in the vanilla extract, lemon zest, and lemon juice for that fresh citrus kick.
5. Combine Wet and Dry Ingredients:
Alternately add the dry ingredient mix and buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix just until you don’t see any streaks of flour. Be careful not to overmix — you want tender cupcakes!
6. Fold in Blueberries:
Gently fold in the fresh blueberries using a spatula. Try not to press too hard so they don’t break and color the batter too much.
7. Fill Cupcake Liners:
Spoon the batter into the cupcake liners, filling each about two-thirds full to give them room to rise.
8. Bake Your Cupcakes:
Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. This means they’re perfectly baked.
9. Cool Your Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This step is important so the frosting doesn’t melt.
10. Make the Lemon Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, about one cup at a time, mixing well after each addition until you get your desired sweetness and consistency.
11. Add Flavor to Frosting:
Mix in vanilla extract and fresh lemon juice. Taste and add more lemon juice if you want a stronger lemon flavor.
12. Frost and Garnish:
Once cupcakes are fully cooled, pipe or spread the lemon cream cheese frosting on top. Garnish each cupcake with a fresh blueberry and a thin lemon slice for a beautiful and tasty finish.
13. Enjoy!
Serve your refreshing lemon blueberry cupcakes and enjoy every bright, sweet bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just fold them into the batter while still frozen to prevent the color from bleeding too much. Avoid thawing first, as this can make the batter purple and more watery.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the lemon cream cheese frosting a day ahead, store it covered in the fridge, and bring it to room temperature before frosting the cupcakes. Give it a quick whip to restore the creamy texture if needed.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This homemade substitute works great to keep your cupcakes moist.