These lemon blueberry cupcakes are supremely soft and moist with fresh lemon flavor. Sweet blueberries dot every single bite and you can finish them off with my tangy, ultra creamy cream cheese frosting. Tasters and readers have been raving about this recipe for years!
Reader Lauren commented: “Fabulous! The cake is so moist and bursting with flavor. The frosting is truly delectable. Main tip: frost quickly or refrigerate before frosting as it does warm up very quickly in the piping bag!”
I’ve made lemon blueberry cake more times than I can count. Have you ever tried it? It’s a very popular cake recipe and I even made several of them for a wedding reception. I was waist deep in cake batter and somehow flung cake batter INTO MY EYE but the look on the bride’s face made eye-verything worth it. 😉
Today we’re turning it into cupcakes. They taste like sunshine!
Here’s Why You’ll Love These Lemon Blueberry Cupcakes
- Brilliant fresh lemon flavor.
- Soft, moist, & fluffy.
- Blueberries complement the tart lemon.
- Cream cheese frosting is sweet, but not-at-all cloying.
- For extra lemon flavor, you can fill them with lemon curd.
- Crowd-pleasing dessert option (honestly, these fly off the serving tray) that’s perfect for spring and summer… or in the middle of winter when you crave some sun!
I originally published this lemon blueberry cupcake recipe in 2016 and have made them several times since for various occasions, baby showers, bridal showers, birthday parties, anniversaries, and I often include them in my line up of summer cookout desserts. The recipe hasn’t changed except for a slight update to the frosting to help it hold shape—you no longer need milk or cream.
Why This Recipe Works
We’re basically making my lemon cupcakes with blueberries and a different frosting. The recipe stems from my lemon blueberry cake and you can find a 6-inch variation over on my sunshine citrus cake page. I love the cupcake version because they pack more lemon flavor and they’re actually much lighter than both cakes. The batter is so simple and comes together with 10 ingredients.
Did You Know? Cupcakes are typically fluffier than layer cakes because you aren’t stacking them and therefore weight isn’t packing them down.
And Did You Know This Too? You’re also working with less batter, so you don’t really risk overmixing. You see, when you overmix batter, the flour’s gluten strands become quite elastic which results in a denser, somewhat gummy-tasting baked good. If you’ve ever made cupcakes or cakes that should be as fluffy as marshmallows and you end up with pound cake… overmixing could be the culprit.
Grab These 10 Ingredients:
This is a no-frills cupcake recipe requiring a handful of basic baking ingredients and a mixer to bring them all together. Here are some key ingredients you need:
- All-Purpose Flour: The cupcakes are pretty light using a careful ratio of wet to dry ingredients, so cake flour isn’t really necessary. Just use regular all-purpose flour here.
- Creamed Butter & Sugar: A base of creamed butter and sugar (instead of melted butter or oil) often helps achieve a soft, cake-like structure. Make sure it’s proper room temperature butter.
- Whole Milk: Milk with fat such as whole milk, buttermilk, or 2% milk is your best choice here. (Nondairy milk is great in a pinch.)
- Lemon Zest & Juice: Grab a few lemons for this recipe. You need both the zest and juice because each provide something different. Lemon zest gives you a refreshing, light lemon flavor, while the juice adds that familiar tart tanginess often associated with the citrus. Beat the lemon zest with the butter and sugar because fat carries flavor.
Use a Zester & Juicer
- Citrus Zester or Grater: A good portion of flavor comes from the lemon zest, so this tool is a necessity. I use and love this citrus zester. A cheese grater on a fine grating setting or a microplane work too.
- Citrus Juicer: Of course you can just squeeze out the juice by hand, but if you love baking or cooking with citrus or enjoy fresh-squeezed juice, a citrus juicer is convenient!
The batter is thick, which keeps the blueberries suspended in each cupcake. Toss the berries in a little flour before folding into the batter, a secret trick that also helps prevent them from sinking.
And to avoid over-flowing, fill the cupcake liners only 2/3 full:
Plenty of blueberries in each bite, just as if you were making blueberry muffins or lemon blueberry cheesecake bars!
Can I Use Frozen Blueberries?
Yes! Use the same amount and do not thaw.
Can I Switch the Berries in These Lemon Blueberry Cupcakes?
These cupcakes are a conversation starter and I know from experience after making them about 100x for various events. Most guests LOVE them with blueberries, but some have asked if you can prepare them with raspberries, blackberries, or strawberries. The answer is yes! Simply replace the blueberries with your favorite berry. Slice the blackberries in half and use chopped strawberries.
#1 Success Tip for Cream Cheese Frosting
The top frosting choice for today’s lemon blueberry cupcakes is always a tangy cream cheese frosting. The frosting uses a little less butter and confectioners’ sugar from my usual cream cheese frosting (what I use most often for carrot cake cupcakes) and many appreciate that it’s not quite as heavy nor sweet. One reader, Victoria, said: “…So light with great lemon flavor and juicy berries! And the cream cheese icing isn’t too sweet.”
No matter the ratios or quantity of ingredients, always make sure you’re using brick cream cheese when preparing cream cheese frosting. You do not want to use spreadable cream cheese (the kind you use on bagels) because your frosting will turn to liquid.
Other Frosting Options
Friends, family, and readers have swapped the frosting for other options including:
- Swiss Meringue Buttercream: Lightly sweet and holds intricate piped shape.
- Whipped Frosting: Fluffy texture, lightly sweet, holds piped shape, easy to make.
- Lemon Buttercream: For extreme lemon flavor!
- Vanilla Buttercream: Great basic choice that holds piped shape.
- Whipped Cream: Lightest option and hardly sweet. This is what I like to use when I fill the cupcakes with lemon curd.
- White Chocolate Buttercream Frosting: Made with melted white chocolate for an extra rich flavor.
- Raspberry Frosting: From my raspberry lemon cupcakes.
Again, the cream cheese frosting included in the recipe below is my go-to. It won’t maintain a super intricate piped shape, but holds a basic swirl with a round tip such as Ateco #808 piping tip. If you’re just learning how to use piping tips, my piping tips guide is a helpful resource.
Are you bringing these cupcakes to a party? I use this cupcake carrier all the time to help store and transport frosted cupcakes.
More Delicious Lemon Recipes
- Lemon Crinkle Cookies and Lemon Thumbprint Cookies
- Classic Lemon Meringue Pie
- Lemon Blueberry Tart
- Oatmeal Lemon Crumble Bars
- Lemon Cake
- Glazed Lemon Poppy Seed Bundt Cake
- Lemon Berry Trifle
Let my team and I know if you try this recipe. You can also follow along on Facebook or subscribe via email to receive my best baking recipes. Something sweet for your inbox!
Lemon Blueberry Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 40 minutes (includes cooling)
- Yield: 15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Deliciously simple lemon blueberry cupcakes topped with cream cheese frosting. They’re sweet, fluffy, and make any day feel like summertime!
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juiceÂ
- 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- optional: lemon slices and extra blueberries for garnish
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you’ll have a 2nd batch.
- Make the batter:Â Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Fold in the floured blueberries. Do not overmix.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting:Â In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.
- Frost cooled cupcakes and top with optional garnish, if desired. I used Ateco #808 piping tip in the pictured cupcakes. You could also use a small icing spatula. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.
- Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting easy.
Notes
- Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. If frosting is thick/stiff after refrigerating, bring to room temperature and beat it with your mixer for a minute to help loosen it up. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools: Electric Mixer (Handheld or Stand) |Â Citrus Zester |Â Citrus Juicer |Â 12-cup Muffin Pan | Cupcake Liners | Piping Bags (Disposable or Reusable) | Ateco #808 Piping Tip |Â Cupcake Carrier
- Whole Milk or Buttermilk: I usually use buttermilk. Buttermilk helps produce supremely moist lemon cupcakes. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Amount of Batter/6-Inch Cake: This recipe yields between 3-4 cups of batter which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page. You can use this batter for a 6-inch layer cake and see my 6-inch cake page for complete details and instructions.
- 9-Inch Cake: Follow my Lemon Blueberry Cake recipe.
- Filling with Lemon Curd: You can fill these cooled cupcakes with lemon curd if desired. If you need it, my Sugar Plum Fairy Cupcakes include detailed instructions and a video for filling cupcakes.
I would like to make mini cupcakes. What would you recommend for cooking times?.
Hi Irene, For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature.
Made the recipe exactly as is and this might be the best cupcake recipe I’ve ever made! I got a ton of compliments on it. I can always count on Sally 🙂
These cupcakes were delicious but I have a couple of questions as I will make them again next week for a shower. Is the flour you toss the blueberries in part of the 1 1/2 cups of flour? My cupcakes pulled away from the grease proof liners I used. How do I prevent this? Thank you
Hi Karen! The flour you toss the blueberries in is in addition to the flour you add to the batter. Cupcake wrappers will pull away sometimes if there is too much moisture. Could your cupcakes have been slightly underbaked? Also make sure to only allow the cupcakes to cool in the pan for a few minutes before moving to a cooling rack – don’t let them cool completely in the pan. Hope these tips help!
I made this recipe as a 6-inch layer cake and it was delicious. The cake got a lot of compliments. I added lemon curd although I don’t think it needed it. My frosting though was very runny. I’m wondering if it’s because I bought cream cheese that’s in a tub, not the brick type. Or could it be because I incorporated the confectioner sugar, vanilla and salt gradually while the whisk was on low?
Hi Malaïka! Block cream cheese is needed for cream cheese frosting, cream cheese sold in a tub has a higher water content and will lead to a runny frosting. Glad you enjoyed the cake anyway!
Amazing recipe thank you so much! Greetings from Stockholm Sweden!
I made this one. Instead of whole milk I used almond milk. Rest I followed your recipe exactly as is. It came out so well. Thank you for sharing this amazing recipe.
Hello I wanted to make the lemon blueberry layer cake in 6-inch size and I saw you recommended to use this cupcake recipe instead of halving you layer cake recipe. I see there are a few differences though, like the brown sugar in the cake batter or the cream in the frosting. I’m wondering if it’ll taste the same or how these differences will impact the cake. Thank you!
Hi Malaïka, the two are very similar, but the cupcakes pack even more lemon flavor and is a bit lighter than the cake version. We don’t use the cream in the frosting for the cupcakes, as it gives in a bit more shape so that it is pipeable. Feel free to use either frosting. Hope you enjoy it!
This has become my favorite 6 inch cake! The perfect amount of lemon contrasts well with the blueberries. I love being able to take your cupcake recipes and create a beautiful cake for special occasions.
Must admit my husband and I like this for dessert after our breakfast oats.
I love this recipe and I wonder if you have any suggestions for making the cake itself blue. Would adding the blueberries as a compote instead of whole affect the texture or ratio of ingredients that should be added? If you have any advice I would love to hear it!
Hi Steph! The blueberries here act as an add-in and don’t alter the cake batter consistency. A compote would act as a wet ingredient being added to the batter, which would definitely change the consistency. What we would try would be to add some reduced blueberry puree (like we do with our strawberry cake and cupcakes) in place of the milk, but this may make them closer to purple. Of course, you could always use blue gel food coloring as well. Let us know if you give anything a try!
Delicious! Awesome with your “Not So Sweet Whipped Frosting”. One problem… I noticed some cupcakes had too many blueberries, some had too few, and even with the flour they sunk to bottom. Is it crazy to just put a few blueberries into the cupcake after I have already scooped into the liners, instead of folding them into the batter?! Making for my nieces wedding in May, today was my test run.
Hi Rebecca! You can absolutely add a few blueberries on top after spooning batter into the cupcake liners.
Sally, you’ve done it again. I baked successfully! These were moist, pretty, delicious, and simple. Most of all they came out great. Your instructions are easy to follow and always make me feel confident what I’m making will be perfect! Thanks again for helping my baking work!
I made these with leftover vanilla buttercream frosting I froze a couple weeks ago. Perfect.
The only thing that rivaled these cupcakes at Easter dinner ere your carrot cake cupcakes that I made. I will never make another recipe for cupcakes again. These were so good and the icing was perfect!
I wanted to leave a rave review for your lemon cupcakes and vanilla buttercream frosting, but there wasn’t a spot to leave that note. However, I have made this particular recipe (with blueberries) and it’s luscious. But, I would be remiss if I didn’t say how absolutely delicious the lemon cupcakes were tonight. It was the perfect Easter dessert. Your recipes never disappoint.
Could have been me, but I found these to be dense and rather bland. Paired it with the lemon buttercream from the website which upped the lemon flavor (held piped decorations decently well), but overall would not make again.
This was the perfect recipe for my husband’s birthday request. Fluffy, moist and perfect flavor. Thank you!
I made this as a four layer, six inch cake, but swapped in raspberry buttercream…delicious! Thanks for the idea of using your cupcake recipes for six inch cakes…genius!
Did you bake in two 6-inch pans then cut each layer in half? Thanks!
Yes, two 6 inch diameter pans, mine are three inches high and worked fine
Quick question: I’m making these without the frosting as part of a gift set. How long would the cupcakes last without the frosting and do they still need to be stored in the fridge?
Thank you very much for the yummy looking recipe, I’m really looking forward to making them
Hi Lizzie, the cupcakes (with or without frosting) last in the refrigerator for up to 5 days. They will be okay at room temperature for about a day or so, but we really do recommend storing them in the refrigerator after that for best taste.
These were absolutely amazing. Perfect texture and flavor for miles!
My team and I are choosing this cupcake recipe to compete in cupcake wars. I hope we win!
AND, did you win?!
Could freeze dried blueberries be added to the frosting?
Hi TB, absolutely!
Thanks for your quick reply! How much would you add?
We use 1 Cup in our Strawberry Cream Cheese Frosting.
The dough is good, and the procedure very well explained. But the frosting was way too runny! Basically unusable. Please add some more detailed explanation how to address this. Maybe it depends on the soft cheese?
Hi Paolo, be sure to use full-fat block cream cheese (not from a tub), and make sure that your cream cheese and butter are just room temperature and not too soft/warm. If you find the frosting is still a bit too thin, you can add a bit more confectioners’ sugar to help thicken it. Thank you for giving these cupcakes a try!
Does this recipe work doubled, or even tripled? I’m looking for a reliable recipe to make two large batches for an event. Thank you! I love your recipes!
Hi Francesca, you can definitely make more than 1 batch, but you may need to make them 1 at a time, depending on your mixer’s capacity. Hope you enjoy!
My granddaughter asked for blueberry cupcakes for her 4th birthday so this is what she got. Everyone loved them. The cupcake was moist and dense. The frosting wasn’t too sweet. I tinted the icing pink and white and topped them with chocolate heart cookies. Now her mom wants them for her birthday as well.
I’d love to make these for my friend’s baby shower, but she’s allergic to corn. Any recommendations for a powdered sugar substitute? I would do a whipped topping to avoid using powdered sugar, but it’s not very stable. I’d love to be able to make these the night before. Thank you for any advice!!
Hi Jennie, Swiss meringue buttercream is my recommendation. Very stable, and you don’t use confectioners’ sugar.
It was so delicious!! I was a touch nervous about making the swiss meringue buttercream, but it is now my absolute favorite. I’m making it again tonight! Thank you!
For future reference, you can use organic powdered sugar that is made with tapioca and not corn starch. My Fred Meyer grocery store carries it.
these turned out so well!! they are really moist, soft and delicious. just the right amount of lemon flavor too, not overwhelming at all. i ended up running out of whole milk and used heavy whipping cream with a splash of non fat milk but thankfully it didn’t seem to affect them. i combined fresh and frozen blueberries too!
hi! I have some leftover (fresh) blueberries and would love to try this recipe but i don’t have the full amount. I do have frozen blueberries, could I use both fresh and frozen at the same time?
Shouldn’t be a problem!
amazing, thank you!
Nice lemon flavor. Cake was too dense, gummy. We made these into a 6-inch 3-layer cake, as recommended by the site (cupcake recipes were said to work well as 6-inch cakes). That’s alright, will try some of the other recipes. Thank you 🙂
I tried to make these for my friend’s birthday and they sank. Can you explain what I did wrong? I have used several of your recipes and love them.
Hi Judy! Usually when cupcakes sink, they’ve been underbaked. Always use a toothpick to test for doneness. An easy fix for next time! Also make sure your baking powder is fresh.
Sally, thank you!
I’ve made several of your recipes and I’m not going to search anywhere else. Your recommendations for putting together a recipe are second to none.
I made the cup cakes just a little richer, I incorporated a half of a cup if whipping cream for the 2%. I know a little extra fat but the taste and tenderness of this recipe is perfect.
I had leftover lemon buttercream from another cake I made so I made these cupcakes. This recipe is FANTASTIC. I didn’t have enough lemon juice so I did half lemon and half lime juice, delicious! I never have whole milk so I did half 2% and half vanilla coffee creamer. I substituted those 2 things and the cupcakes still came out perfect. Lemon lime blueberry cupcakes if you will. So good!