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!
One 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 lemon raspberry 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
- Lemon Blueberry Babka
- Glazed Lemon Poppy Seed Bundt Cake
- Lemon Berry Trifle
- Lemon Shortbread
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 juice
- 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 for garnish: lemon slices and extra blueberries
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: 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 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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: 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) | Citrus Zester | Citrus Juicer | 12-cup Muffin Pan | Cupcake Liners | Piping Bags (Disposable or Reusable) | Ateco #808 Piping Tip | 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.
Reader Comments and Reviews
I haven’t made these yet. But where is the “Nutritional Content” for this recipe? I need to have this information because it determines who can eat these. Thank you.
Hi Sheryl, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
First batch turned out delicious! Even though I halved the sugar in both the cupcakes and frosting BUT used ancient baking powder, so the results were delicious muffins . Second batch trying frozen cherries and a half batch no icing. Brand spanking new baking powder! Put zest in the flour to rest & 1/4 cup dark brown packed sugar, also added an extra 1/4 teaspoon baking powder to make up for missing sugar. These rose up finally! But I still only got 6 out of the recipe, 1st go round was bakers dozen.. The true icing on the cake here was I remembered the cherries 3 minutes into cooking! So yes I took them out and in 30 seconds had 3 defrosted cherries on each cupcake. Added 1 minutes to the cooking time for 21 minutes. They crested the cupcake paper cups but not overflowing. I know they’ll be delicious because they were the first time. They feel fluffier for sure. Thank you for an amazing recipe. (I’m sorry to lower the sugar but American recipes always taste too sweet to me & family.)
Made this recipe twice thinking I messed it up the first time. Batter took ages to cook – cupcakes took over 40 minutes to set in the middle and texture isnt great. Icing measurements didnt work either, no where near enough icing sugar to make anything pipable. Terrible recipe.
Hi Jasmine, I wonder if your muffin pans are smaller? Do you know how many ounces each muffin/cupcake well holds? I’m so sorry these took so long to bake.
Why are the ingredients different for the 6-inch version of the lemon blueberry cake compared to the 8-inch cake?
Hi Sarah! A layer cake needs more structure than a cupcakes recipe.
Yes, but this recipe is linked for the 6-inch layer cake. Just confused about which recipe I should be following.
The cupcake batter is the perfect amount of batter for a 3 layer 6 inch cake, so we recommend using that batter. Much easier than trying to convert the much larger cake recipe!
I substituted mulberries that I foraged and the cupcakes were so delicious!
I’d like to make this recipe in a single layer pan (round, square, or rectangular). What size pan should I use?
Hi Rachel, This recipe yields between 3-4 cups of batter which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page.
I made this recipe on Saturday for a delicious, light summery treat. It was a massive hit and one of the most amazing cupcakes I had ever tasted. Everyone was obessed and by the next day they were all gone. I don’t like a lot of sugar so I only used 3/4 of a cup in the cupcakes and 3/4 of a cup in the icing, which was perfect. It would have been way too sweet if I used the two cups. WIth the 3/4 cups it was absolute perfection. I also doubled the blueberries which tasted amazing. Thank you so much for this amazing recipe! Will definetly be baking again. Love this site!
Hi Sally, any pointers for making a great-tasting cupcake with fresh cherries? It will be topped with buttercream flavored with a lychee reduction (and possibly).
To me it seems easy enough to swap the blueberries for cherries and then sub the lemon juice for lime (or maybe half lychee juice / half lime juice). Do you think that would hold up well and actually taste like cherries?
Thanks for any tips! 🙂
Hi Holly, that sounds delicious! You can certainly swap the lemon with lime here, and same with the cherries. You may want to chop them into quarters since they are larger than blueberries. Let us know what you decide to try!
Just reporting back on my cherry-lychee cupcakes: THEY WERE AMAZING. I can’t believe what a punch of lychee flavor I got in there! I followed your suggestions to chop the cherries into quarters, which was exactly right. I found a can of pure lychee juice at the Asian market I like, and I reduced from a cup to about 1/8 cup – mixed that with lime juice to make up the 1/4 c lemon juice. Added the quartered cherries and also some fresh lychee, then topped with Italian Meringue Buttercream. I’d planned to flavor that with lychee too but I didn’t have enough lychee juice left, so I stuck with vanilla extract and a few tablespoons of Cointreau (sp?). That was good though – would have been lychee flavor overkill! They turned out great. Thanks for your help! 🙂
Could this recipe be used for larger cakes if the recipe is multiplied? Would it compromise the outcome of the finished product? Thank you!
Hi Megan, This recipe yields between 3-4 cups of batter which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page. We recommend making separate batches rather than doubling if you’re making a larger cake.
Has anyone added a touch of lemon flavor to the frosting? Just wondered if it would offer a more sweet/tart flavor
Hi Amy, you can definitely do that! See this recipe for lemon layer cake that includes a lemon cream cheese frosting. We also have a recipe for lemon buttercream. Enjoy!
Can a person substitute gluten free flour on this cupcake receipe? Please advise
Hi Geri, we haven’t tested these cupcakes with gluten free flour, but let us know if you do.
My kids had a joint birthday party this year, but I promised they could each pick out a different cupcake flavor. One said blueberry and the other strawberry, so I looked for a recipe that might work for both. The chopped strawberries worked just as well as the blueberries, the batter and icing doubled well, and all around they were a big hit!
I am so impressed by consistently good recipes here.
Do you think this cupcake with your lemon buttercream would be too lemony?
If you’re a sweet lemon lover, this would be delicious!
I have a question and need some advice please! I need to make a Lemon Blueberry Cake and 60 cupcakes for a shower this weekend. I’m confused about why the cupcake recipe is different than the cake. Can I use one recipe for both or shouldn’t use the two separate recipes? Thank you!!
Hi Theresa, the lemon blueberry cake and these lemon blueberry cupcakes are quite similar, but the cupcakes pack a bit more lemon flavor and they’re actually much lighter than both cakes. Cupcakes are typically fluffier than layer cakes because you aren’t stacking them and therefore weight isn’t packing them down. You can certainly use the lemon blueberry cake batter for cupcakes (if you want to use only 1 recipe), especially since you need so many. That batter will yield 2-3 dozen cupcakes. Keep in mind that we do recommend making separate batches rather than doubling, tripling, etc. Hope this helps and that the cake and cupcakes are a hit!
I made these for Easter! They were delicious! Just the right amount of lemon flavor without being too overpowering. Definitely keeping this recipe and will make again! Thank you for sharing.
I made these lemon blueberry cupcakes for Easter and they are absolutely delicious! I made them as Mini cupcakes and was able to get over 40!
They are not too sweet, nice lemony flavor and the cream cheese frosting compliments them perfectly. Dangerously good!
How long did you bake them for? Planning on making minis too!
Hi Allison, For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Enjoy!
This cupcake recipe was super easy to follow and they turned out delicious! I personally prefer more of a lemony flavour so next time I will try and increase the amount of lemon juice and zest. Definitely going to be a staple in my recipe book regardless!
I have a friend who is allergic to eggs. Would a flax egg be a good substitute in this recipe?
Hi Stephanie, we’re so glad you liked these! We haven’t tested these cupcakes with any egg substitutes, but let us know if you try anything.
Hi Sally! Could I make these in mini Bundt tins?
Hi Sabrina, we’re sure you could, but we haven’t tested it so we’re unsure of the yield. You can reference this mini bundt cakes recipe for baking instructions.
I’ve made this recipe a couple times and it’s so so yum! Once with frosting and once without – I prefer without, to get the authentic blueberry/lemon flavour, and felt the cream cheese frosting overpowered it. I do mine with 120g sugar and extra lemon juice. My family loves them!!
Hello, so are you saying you reduced the sugar used in the batter to 120g?
I made this recipe and it’s incredible! I didn’t add the frosting.
If you remember me, I tried this recipe for the first time about a month ago. It was good, I just expected a moister more fluffy cake. I’m pretty sure I may have oversized. I am going in again for this one and will be sure to let you, I was the problem, lol. That coconut pineapple recipe is the BOMB !!
If using frozen blueberries do they need to be defrosted first? Or tossed in flour directly from freezer?
Hi Shelbee! Use them frozen – toss in flour from the freezer.
These came out so fluffy and delicious
Hi! I’m looking to make just blueberry cupcakes (is that a blueberry muffin??). I figured I can leave off the lemon zest, but I am not sure what to use in place of the lemon juice. Any suggestions? Thank you!
Hi Kate, here are our blueberry cupcakes!
Hello Sally, I made this without frosting and it was delicious. Everyone at home is in love. Thank you so much for sharing. If I want to make this for 200 to 300 ppl can I double the measurement or do you have any suggestions?
Hi Eiline, we’re so glad they were a hit! For the best taste and texture, we highly recommend making the batter in separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
Hi I want to make this recipe with the 6inch conversion that you have. Would the amount of cream cheese icing need to be amended or would it be enough ?
Hi Morgan, the recipe as-is should be enough for a light layer of frosting, but feel free to 1.5x it if you like a bit more. Enjoy!
I made these for the parents at my daughter’s birthday party (the kids got the yellow cake with chocolate fudge frosting). I got many complements and several requests for a 2nd cupcake. Incidentally, I made a double batch and had no issues. Single batch of frosting, though, and just went easy on the frosting and it was plenty. Initially I had planned not to frost them, but they really needed the frosting, and the flavors of the cake and frosting are just right together.
Hi! Love this recipe! Can I double it, or should I make two separate batches? Thanks!
Hi Tracy, for best results, we recommend making two separate batches rather than doubling.
Hi Sally – I love this recipe, and want to make the mini version this weekend. If I only have one pan, should I store extra batter in the fridge while the first batch bakes, or is it OK at RT? Thanks so much in advance for your advice!
Hi Anna, you can store the leftover batter at room temperature, just cover the bowl with a clean towel. Enjoy!
Not sure about coconut…I don’t see it in recipe…only the title
Hi Denise, there is no coconut mentioned in the title. Are you thinking about this cake by chance?
Hi there – These are absolutely delicious. I made with a blueberry cream cheese frosting (used ground freeze-dried blueberries) and they were a hit! Question: would it be possible to do a strawberry variation of this? If you chopped up the strawberries and coated them with flour? I love the lemon-berry combo, but a friend of mine is having a birthday and she’s not a blueberry fan. Do you have any suggestions?
Hi Amanda, the blueberry cream cheese frosting sounds incredible! You can make these strawberry cupcakes, and top with the strawberry cream cheese frosting from this recipe for strawberry cake. We also have this recipe for raspberry lemon cupcakes. Or simply do what you suggested and make the lemon cupcakes and add some chopped strawberries coated in a Tbsp of flour to the batter. That will make a bigger volume of batter, so it will give you some extra cupcakes. Let us know how they turn out!