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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350° F and line a cupcake pan with 12 cupcake liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
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.
Incorporate Blueberries: Gently fold in the fresh blueberries to evenly distribute them throughout the batter without breaking them up.
Fill Cupcake Liners: Portion the batter into the liners, filling each about three-quarters full to allow space for rising.
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.
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.
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.
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.
Flavor Frosting: Add lemon zest, lemon juice, and salt to the frosting, mixing on low speed until incorporated.
Whip Frosting: Increase the mixer speed to high and whip the frosting for 2-3 minutes until it’s light, fluffy, and spreadable.
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