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Lemon Blueberry Cupcakes

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Lemon blueberry cupcakes are the best cupcakes to make in the spring because they bring that cheery feeling into the kitchen! A great way to ring in warmer weather!

Lemon 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!

Lemon blueberry cupcakes are the best cupcakes to make in the spring because they bring that cheery feeling into the kitchen! A great way to ring in warmer weather!

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.

Lemon blueberry cupcakes are the best cupcakes to make in the spring because they bring that cheery feeling into the kitchen! A great way to ring in warmer weather!

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 are the best cupcakes to make in the spring because they bring that cheery feeling into the kitchen! A great way to ring in warmer weather!

Lemon blueberry cupcakes are the best cupcakes to make in the spring because they bring that cheery feeling into the kitchen! A great way to ring in warmer weather! #lemonblueberry #cupcakes #cupcakelover #cupcakerecipe #dessertrecipes #bakingrecipes

Lemon Blueberry Cupcakes

With bursts of lemon flavor, these moist cupcakes are the epitome of warm weather!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Dessert
Cuisine: American
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 12 dozen
Calories: 232kcal
Author: Julie Chiou

Ingredients

  • 1 1/2 cup + 2 tbsp. all-purpose flour, divided
  • 10 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 1/2 cup 2% milk
  • Zest of 1 lemon
  • 3/4 cup fresh blueberries (you can use frozen too)

For the frosting:

  • 1/4 cup cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups powdered sugar
  • 2 tsp fresh lemon juice

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit 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.

Notes

Source: slightly adapted from Cooking Light, January 2007
Nutrition Facts
Lemon Blueberry Cupcakes
Amount Per Serving (1 cupcake)
Calories 232 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

 

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Recipe Rating




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?