I made Lemon Blueberry Cupcakes that are ridiculously fluffy and tangy and I’m not giving away the secret until you scroll.

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I’m obsessed with Lemon Blueberry Cupcakes, the bright lemon and bursts of blueberry hooked me the first bite. I love the tang of zest of lemons messing with sweet cake, and the way fresh blueberries pop, making each mouthful interesting.

But what really does it for me is the lemon cream cheese frosting, that silky slightly zippy top that keeps you reaching for another. No fancy talk, just honest sugar-laced joy on a napkin.

I eat these at breakfast, at parties, alone in the kitchen. Tiny rebellion.

Pure fruit-and-cream happiness. I wash my hands after, because crumbs are a mess.

Ingredients

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All purpose flour: the cake’s backbone, gives structure and soft crumb, nothing fancy.
Granulated sugar: sweetens and browns the top, makes it nicely tender.
Baking powder: lifts the cupcakes, gives that light, airy bite you want.
Salt: balances sweetness, brings out the lemon and blueberry notes.
Unsalted butter (batter): richness and tender crumb, plus that buttery mouthfeel.
Eggs: bind everything together and add a little protein and lift.
Vanilla extract: warmth and depth, it’s the quiet background hug.
Lemon zest: bright, zippy citrus pops in every bite, fresh and floral.
Fresh lemon juice: adds tang and freshness, cuts through the sweetness.
Buttermilk: makes the texture moist and slightly tangy, basically soft and fluffy.
Blueberries tossed in flour: juicy bursts, they won’t sink and they stain prettily.
Cream cheese: tangy, silky base for frosting, makes it feel less sweet.
Unsalted butter (frosting): gives creaminess and stability, helps it pipe well.
Powdered sugar: sweetens and thickens the frosting, adjust to taste.
Vanilla extract (frosting): subtle warmth that rounds out lemon and cream cheese.
Lemon zest and juice (frosting): fresh zing and thinning power, tweak for consistency.
Pinch of salt: a little in batter and frosting wakes up all flavors.
Extra blueberries or lemon zest: pretty garnish, adds texture and a fresh look.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

3/4 cup (150 g) granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 g) unsalted butter, softened

2 large eggs, room temperature

1 teaspoon vanilla extract

Zest of 2 lemons (about 2 tablespoons)

2 tablespoons fresh lemon juice

1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)

1 cup (150 g) fresh or frozen blueberries, tossed in 1 tablespoon flour to keep from sinking

8 ounces (225 g) cream cheese, softened

1/4 cup (56 g) unsalted butter, softened (for frosting)

2 to 3 cups (240 to 360 g) powdered sugar, sifted, add to taste

1/2 teaspoon vanilla extract (for frosting)

1 teaspoon lemon zest plus 1 to 2 tablespoons lemon juice (adjust for frosting consistency)

Pinch of salt (a little in batter and a pinch in the frosting)

Extra blueberries or lemon zest for garnish, optional

How to Make this

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1. Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners, or lightly grease the cups so the cupcakes won’t stick.

2. In a large bowl whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt until well combined.

3. Add 1/2 cup softened butter, 2 room temperature eggs, 1 teaspoon vanilla, zest of 2 lemons and 2 tablespoons lemon juice to the dry mix; beat with a hand mixer or whisk until mostly smooth and no big lumps remain, scraping the sides once or twice.

4. Stir in 1/2 cup buttermilk (or the milk + 1 tbsp lemon you made earlier) until batter is just combined, dont overmix or the cupcakes get tough.

5. Toss 1 cup blueberries with 1 tablespoon flour so they dont all sink, then gently fold them into the batter so they are evenly distributed.

6. Divide batter among the 12 liners, filling each about two thirds full. Bake 18 to 22 minutes or until a toothpick in the center comes out with a few moist crumbs. Let them cool in the pan 5 minutes then transfer to a wire rack to cool completely.

7. While cupcakes cool, make the frosting: beat 8 ounces softened cream cheese with 1/4 cup softened butter, 1/2 teaspoon vanilla, a pinch of salt and 1 teaspoon lemon zest until creamy.

8. Gradually add 2 to 3 cups sifted powdered sugar to the cream cheese mix, and 1 to 2 tablespoons lemon juice to reach a spreadable consistency; start with 2 cups sugar and 1 tablespoon juice then adjust to taste and texture.

9. Once cupcakes are completely cool, pipe or spread the lemon cream cheese frosting on each one. If frosting seems too soft chill it 10 to 20 minutes, if too stiff add a few drops of lemon juice or milk.

10. Garnish with extra blueberries or a little lemon zest if you like. Store leftover cupcakes in the fridge up to 3 days, or freeze unfrosted for up to 1 month.

Equipment Needed

1. Oven and 12-cup muffin tin (with paper liners or for greasing)
2. Large mixing bowl and small bowl (for buttermilk or flouring berries)
3. Measuring cups and spoons
4. Hand mixer or whisk
5. Rubber spatula or wooden spoon
6. Microplane or fine grater for lemon zest
7. Cooling rack
8. Piping bag or offset spatula for frosting
9. Toothpick or cake tester to check doneness

FAQ

Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can. Keep them frozen and toss them in a tablespoon of flour so they don't sink to the bottom. Do not thaw them first or they'll bleed into the batter and turn it purple. Fold them very gently into the batter at the end.

Q: What can I use instead of buttermilk?

A: Use regular milk plus 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes until it thickens slightly. It works the same and adds that little tang that complements the lemon.

Q: How do I keep the cupcakes from collapsing or being dense?

A: Make sure your baking powder is fresh and dont overmix once you add the flour and blueberries. Overmixing develops gluten and makes them dense. Also bake right away after mixing so the leavening does its job.

Q: My frosting is too runny, what now?

A: Chill the frosting for 10 to 20 minutes in the fridge, then whip it again. If still thin, add powdered sugar a little at a time until it firms up. If it gets too sweet, add a tiny bit more cream cheese or a drop of lemon juice to rebalance.

Q: Can I make the cupcakes ahead of time?

A: Yes. Cupcakes keep well for 2 days at room temp in an airtight container. For longer, wrap and freeze without frosting up to 2 months. Thaw, then frost before serving. Frosted cupcakes last 2 to 3 days refrigerated.

Q: How do I get the lemon flavor to really pop without making it bitter?

A: Use fresh lemon zest, not bottled. Zest off only the yellow part, not the white pith which is bitter. Add the zest to both the batter and the frosting for layers of flavor, and balance with a little sugar so it's bright but not sharp.

Lemon Blueberry Cupcakes With Lemon Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour
- Whole wheat pastry flour, 1:1 but expect slightly denser, add a tablespoon or two of extra liquid if batter seems thick.
- Gluten free 1:1 baking blend, 1:1, use blends with xanthan or guar for best texture.
- Cake flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup AP, gives a lighter crumb.
- Almond flour, replace up to 25% of the flour only, reduce butter slightly and watch baking time.
Unsalted butter (in batter or frosting)
- Salted butter, use same amount but omit any extra pinch of salt in the recipe.
- Coconut oil, use solid coconut oil 1:1 in batter for a subtle coconut note, in frosting it will be softer and less stable at warm temps.
- Margarine or plant based sticks, 1:1, works in a pinch but flavor and texture may be a bit different.
- Greek yogurt, swap up to half the butter in batter to cut fat and add moisture, not for frosting.
Buttermilk
- Milk + lemon juice or vinegar, 1/2 cup milk + 1 tablespoon lemon juice, let sit 5 minutes, same tang and acidity.
- Plain yogurt, thin with a little water or milk to pourable consistency, use equal volume.
- Sour cream, thin with milk to match 1/2 cup, keeps the cupcakes tender and rich.
- Non dairy milk + acid, use almond or oat milk + 1 tablespoon lemon juice, let sit 5 minutes for vegan option.
Cream cheese (for frosting)
- Mascarpone, 1:1, gives a richer, slightly sweeter frosting with less tang.
- Neufchatel cheese, lower fat cream cheese, 1:1, almost identical for texture and taste.
- Vegan cream cheese, 1:1 for dairy free, may need extra powdered sugar to firm up and chill before piping.
- Greek yogurt (strained), use thick strained yogurt but mix with a bit of butter or mascarpone for stability.

Pro Tips

1) Use room temp eggs and butter. they incorporate way better so you get a lighter crumb and fewer little butter lumps. If you forget to bring them out, set eggs in a bowl of warm water for 5–10 minutes and microwave butter in 5 second bursts until just soft.

2) Don’t overmix once you add the buttermilk. Fold until just combined. overbeating develops the gluten and makes cupcakes tough, especially with citrus in the batter.

3) Toss the blueberries in flour like the recipe says, but also pat them almost dry if they were frozen. frozen berries release extra moisture and can turn the batter purple or make soggy bottoms. also spread the batter into the cups gently so berries stay distributed.

4) Chill the frosting briefly before piping if it looks too soft, and always cool the cupcakes completely. if frosting gets too stiff, add a teaspoon of lemon juice or milk at a time. for storing, keep frosted cupcakes in the fridge but bring them to room temp 20 minutes before serving so the texture and lemon flavor come through.

Lemon Blueberry Cupcakes With Lemon Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Lemon Blueberry Cupcakes that are ridiculously fluffy and tangy and I’m not giving away the secret until you scroll.

Servings

servings

Calories

400

kcal

Equipment: 1. Oven and 12-cup muffin tin (with paper liners or for greasing)
2. Large mixing bowl and small bowl (for buttermilk or flouring berries)
3. Measuring cups and spoons
4. Hand mixer or whisk
5. Rubber spatula or wooden spoon
6. Microplane or fine grater for lemon zest
7. Cooling rack
8. Piping bag or offset spatula for frosting
9. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups (190 g) all purpose flour
3/4 cup (150 g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
1 cup (150 g) fresh or frozen blueberries, tossed in 1 tablespoon flour to keep from sinking
8 ounces (225 g) cream cheese, softened
1/4 cup (56 g) unsalted butter, softened (for frosting)
2 to 3 cups (240 to 360 g) powdered sugar, sifted, add to taste
1/2 teaspoon vanilla extract (for frosting)
1 teaspoon lemon zest plus 1 to 2 tablespoons lemon juice (adjust for frosting consistency)
Pinch of salt (a little in batter and a pinch in the frosting)
Extra blueberries or lemon zest for garnish, optional

Directions

Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners, or lightly grease the cups so the cupcakes won't stick.
In a large bowl whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt until well combined.
Add 1/2 cup softened butter, 2 room temperature eggs, 1 teaspoon vanilla, zest of 2 lemons and 2 tablespoons lemon juice to the dry mix; beat with a hand mixer or whisk until mostly smooth and no big lumps remain, scraping the sides once or twice.
Stir in 1/2 cup buttermilk (or the milk + 1 tbsp lemon you made earlier) until batter is just combined, dont overmix or the cupcakes get tough.
Toss 1 cup blueberries with 1 tablespoon flour so they dont all sink, then gently fold them into the batter so they are evenly distributed.
Divide batter among the 12 liners, filling each about two thirds full. Bake 18 to 22 minutes or until a toothpick in the center comes out with a few moist crumbs. Let them cool in the pan 5 minutes then transfer to a wire rack to cool completely.
While cupcakes cool, make the frosting: beat 8 ounces softened cream cheese with 1/4 cup softened butter, 1/2 teaspoon vanilla, a pinch of salt and 1 teaspoon lemon zest until creamy.
Gradually add 2 to 3 cups sifted powdered sugar to the cream cheese mix, and 1 to 2 tablespoons lemon juice to reach a spreadable consistency; start with 2 cups sugar and 1 tablespoon juice then adjust to taste and texture.
Once cupcakes are completely cool, pipe or spread the lemon cream cheese frosting on each one. If frosting seems too soft chill it 10 to 20 minutes, if too stiff add a few drops of lemon juice or milk.
Garnish with extra blueberries or a little lemon zest if you like. Store leftover cupcakes in the fridge up to 3 days, or freeze unfrosted for up to 1 month.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.