Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

Introduction

These Lemon Blueberry Cupcakes are a delightful balance of zesty lemon and sweet blueberries, perfect for any occasion. Topped with a creamy lemon cream cheese frosting, they offer a fresh and moist treat that’s sure to brighten your day.

Ingredients

• 1 ¼ cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• ¼ cup vegetable oil
• 2 tbsp sour cream
• 1 egg (room temperature)
• 2 tbsp lemon juice (fresh squeezed)
• 1 lemon (zested)
• ¾ cup blueberries (fresh)
• 1 cup unsalted butter (room temperature)
• 4 oz cream cheese (room temperature)
• 3 ½ cups powdered sugar
• 1 tbsp lemon juice (fresh squeezed)
• 1 lemon (zested)
• ¼ tsp salt
• Additional lemon zest and blueberries for garnish

Instructions

1. Step 1: Preheat your oven to 350° F and line a cupcake pan with 12 cupcake liners.
2. Step 2: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Step 3: Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry ingredients. Whisk gently until combined, being careful not to overmix.
4. Step 4: Fold the blueberries into the batter until they are evenly distributed.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
6. Step 6: Bake for 20-22 minutes, or until the tops spring back when lightly touched.
7. Step 7: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Step 8: To make the frosting, beat the butter and cream cheese together on medium-high speed until light and creamy.
9. Step 9: Gradually add the powdered sugar in two additions, mixing on low speed to combine each time.
10. Step 10: Mix in the lemon zest, lemon juice, and salt on low speed until fully incorporated.
11. Step 11: Increase the mixer speed to high and whip the frosting for 2-3 minutes until fluffy.
12. Step 12: Spread or pipe the frosting onto the cooled cupcakes and garnish with extra blueberries and lemon zest if desired.

Tips & Variations

• Use fresh, firm blueberries to prevent the batter from turning purple or too wet. Gently fold them in to avoid breaking the berries.
• Room temperature ingredients help create a smooth batter and fluffy cupcakes.
• For a dairy-free version, try substituting coconut oil for butter and a dairy-free cream cheese alternative for the frosting.
• Add a teaspoon of vanilla extract to the batter for extra depth of flavor.

Storage

Store 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. The frosting may firm up when chilled, so allow some time to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

It’s best to use fresh blueberries to avoid excess moisture and color bleeding in the batter. If you must use frozen, do not thaw them before folding into the batter and add them gently.

How can I make the frosting less sweet?

Try reducing the powdered sugar slightly or adding a bit more lemon juice to balance the sweetness with acidity. Taste and adjust gradually to your preference.

Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 128 reviews

• Author: Simon
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x

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Description

These Lemon Blueberry Cupcakes are a delightful treat featuring a moist and flavorful lemon-infused cupcake studded with fresh blueberries, topped with a creamy, tangy lemon cream cheese frosting. Perfect for spring and summer gatherings, these cupcakes balance sweetness with citrus brightness and bursts of juicy berries.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 ¼ cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• ¼ cup vegetable oil
• 2 tbsp sour cream
• 1 egg (room temperature)
• 2 tbsp lemon juice (fresh squeezed)
• 1 lemon (zested)
• ¾ cup blueberries (fresh)

Lemon Cream Cheese Frosting

• 1 cup unsalted butter (room temperature)
• 4 oz cream cheese (room temperature)
• 3 ½ cups powdered sugar
• 1 tbsp lemon juice (fresh squeezed)
• 1 lemon (zested)
• ¼ tsp salt
• Additional lemon zest and blueberries for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 350° F and line a cupcake pan with 12 cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. Add Wet Ingredients: Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry mixture. Whisk gently to combine, being careful not to overmix to keep the cupcakes tender.
4. Incorporate Blueberries: Gently fold in the fresh blueberries to evenly distribute them throughout the batter without breaking them up.
5. Fill Cupcake Liners: Portion the batter into the liners, filling each about three-quarters full to allow space for rising.
6. Bake: Bake the cupcakes for 20-22 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
7. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Frosting: Using a stand mixer or electric hand mixer fitted with a whisk attachment, beat the unsalted butter and cream cheese on medium-high speed until the mixture is light and creamy.
9. Add Powdered Sugar: Add half of the powdered sugar to the frosting mixture and mix on low speed, then add the remaining powdered sugar and continue mixing on low until fully combined.
10. Flavor Frosting: Add lemon zest, lemon juice, and salt to the frosting, mixing on low speed until incorporated.
11. Whip Frosting: Increase the mixer speed to high and whip the frosting for 2-3 minutes until it’s light, fluffy, and spreadable.
12. Decorate Cupcakes: Spread or pipe the lemon cream cheese frosting onto the cooled cupcakes, then garnish with additional lemon zest and fresh blueberries as desired.

Notes

• Be sure to bring ingredients like milk, egg, butter, and cream cheese to room temperature before starting for the best texture and mixing results.
• Do not overmix the cupcake batter to avoid dense cupcakes; mix just until ingredients are combined.
• Fresh blueberries can be gently tossed in a little flour before adding to batter to prevent them from sinking.
• For a more intense lemon flavor, add extra lemon zest to both the cupcakes and the frosting.
• These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
• If desired, freeze unfrosted cupcakes in a single layer for up to 2 months; thaw completely before frosting.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry cupcakes, lemon cream cheese frosting, spring desserts, summer cupcakes, homemade cupcakes