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Jump to Recipe | Save RecipeLemon blueberry cupcakes are the epitome of warm weather.
I love the bursts of lemon throughout this cupcake.
The frosting is so good and the cake is really moist.
My coworker said it was dense, but Jason and I thought it was pretty fluffy.
At least it’s moist, that’s the key. I hate biting into a cupcake or cake and have it be crumbly dry. I feel like gagging when that happens.
Why these lemon blueberry cupcakes are perfect for spring
They are actually perfect for year-round baking but they remind me a lot of spring so that’s when I tend to bake them.
As soon as spring rolls around, I start thinking all things lemon and what pairs well with it!
What kind of frosting is on top
Omg, it’s like the most amazing lemony, fluffy, and creamy frosting.
It has cream cheese in it so you know it’s extra good with that creamy cheesy tang!
Can I use another fruit if I don’t like blueberries
I think raspberries would work well in this and blackberries too.
Perhaps strawberry, as well.
Honestly, I haven’t tried it with any other berry but since those berries I mentioned above don’t have a high liquid content (compared to like an apple or something), they should be okay.
What is the texture of this cupcake
It’s fluffy and tender.
Can I make these ahead of time
You could bake the cupcakes off ahead of time and then frost them right before your event.
Can I freeze the frosting
No, it’ll be too watery when you defrost.
Can I freeze the cupcake
I suppose you could but I personally haven’t tried it and I’m not sure what it’d do to the texture.

Lemon Blueberry Cupcakes
Ingredients
- 1 ½ cup + 2 tbsp. all-purpose flour, divided
- 10 tablespoon granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ¼ cup butter, melted
- 1 large egg
- ½ cup low-fat buttermilk
- ½ cup 2% milk
- Zest of 1 lemon
- ¾ cup fresh blueberries, (you can use frozen too)
For the frosting:
- ¼ cup cream cheese, softened
- 2 tablespoon unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
- 2 teaspoon fresh lemon juice
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Equipment
Instructions
- Pre-heat oven to 350 °F and line muffin pan with muffin liners.
- In a large bowl, add 1 1/2 cup all purpose flour plus 1 tbsp. of all purpose flour. Whisk together with sugar, baking powder, salt, and baking soda.
- In another bowl, whisk together melted butter and egg. Then whisk in buttermilk, milk, and the lemon zest. Add the wet ingredients into the bowl of the dry ingredients and stir and mix until all is incorporated.
- In a small bowl, toss blueberries with the remaining 1 tbsp. of flour. This ensures that the blueberries won't sink to the bottom of the batter when you add them to the batter.
- Add the flour coated blueberries to the batter and gently fold them in until all incorporated.
- Using an ice cream scoop, evenly divide batter amongst the 12 muffin cups.
- Bake for 25 minutes, or until toothpick inserted in the middle of the cupcakes come out clean. Let cool completely on a wire rack.
- In the meantime, while the cupcakes cool, prepare the frosting by beating together, in a stand mixer or using a hand mixer, cream cheese and butter with the lemon zest, vanilla extract, and salt. Gently add in the powdered sugar and the lemon juice. Beat until the frosting has come together.
- Once the cupcakes have cooled completely, place frosting in a piping bag and pipe frosting on top of cupcakes. Garnish with three fresh blueberries. Repeat for all cupcakes.
- Keep in an airtight container for up to 3 days.
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Rey
Tuesday 28th of January 2020
This is one of my absolute favorite recipes! An absolute hit every time. I was looking to make them for a group though, but there's a member of the group who can't have eggs. Is there a substitute you (or anyone reading!) might recommend for this recipe in particular? Thanks so much!
Julie Wampler
Thursday 30th of January 2020
Hmm, I know people have tried making flax eggs before by using flaxseed meal. Look it up! It might work in here.
Tammy L
Monday 22nd of May 2017
Just made these for the 2nd time! My husband had requested them for his birthday, as they're that good! Thanks for the delicious recipe!
Julie
Wednesday 24th of May 2017
Thanks for the feedback!
Karen Serbeniuk
Sunday 20th of November 2016
Hi! Hey I think something is wrong. I "pinned" cheesy hash browns recipe and everytime I try to get the recipe or visit it it takes me to the Lemon/Blueberry cupcake recipe. Could you check out if you have a glitch??
Julie
Sunday 20th of November 2016
Hi, I don't control pins on pinterest. If someone pinned it with the wrong URL (in this case, it seems like they pinned the cheesy hashbrown casserole with the link to the lemon blueberry cupcakes) it'll always take you the URL they pinned it with. Here is the direct link to the recipe you are looking for: https://www.tablefortwoblog.com/cheesy-hashbrown-casserole/
Debbie
Saturday 6th of August 2016
Sounds great and light for club!!
Debbie
Saturday 9th of July 2016
Please can you convert the measurements to grams please?