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Homemade Lemon Blueberry Cupcakes with cream cheese frosting, topped with fresh blueberries and lemon zest. One cupcake is bitten, showing juicy baked blueberries inside. Served on a white plate with scattered berries and a lemon in the background.

Lemon Blueberry Cupcakes

5 from 1 vote
Bright, zesty, and bursting with blueberries, these Lemon Blueberry Cupcakes are a crowd-pleasing treat that comes together with minimal effort. Perfect for bake sales, parties, or just a midweek pick-me-up!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes:
  • 1 ½ cups All-purpose flour - Plus 1 tablespoon for coating blueberries
  • 1 cup Granulated sugar - Rub with zest for extra flavor
  • ½ cup Unsalted butter - Softened
  • 2 Large eggs - Room temperature
  • 1 ½ teaspoon Baking powder
  • ½ cup Whole milk - Room temperature
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Fresh lemon zest - Rub into sugar
  • 2 tablespoon Fresh lemon juice - Save a little for brushing warm cupcakes
  • 1 cup Fresh blueberries - Tossed with 1 tablespoon flour
  • 1 pinch Salt
Frosting:
  • ½ cup Unsalted butter - Softened
  • 8 oz Cream cheese - Softened
  • 3 cups Powdered sugar - Sifted for smooth texture
  • 1 tablespoon Lemon juice - Fresh
  • 1 teaspoon Lemon zest
Topping (Optional):
  • ¼ cup Fresh blueberries - For garnish
  • Lemon slices - Very thin, optional decor

Equipment

  • 1 12-cup muffin pan (Standard size)
  • 12 Paper liners (For easy removal)
  • 1 Electric mixer (Hand or stand mixer)
  • 2 Large mixing bowls (One for wet, one for dry)
  • 1 set Measuring cups (Dry and liquid)
  • 1 set Measuring spoons (Hand or stand mixer)
  • 1 Citrus zester (Microplane recommended)
  • 1 Rubber spatula (For folding berries gently)
  • 1 Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin pan with liners, zest and juice lemons, and toss blueberries with a little flour.
    Fresh blueberries being tossed with flour in a rustic ceramic bowl, using a wooden spoon to evenly coat them before baking lemon blueberry cupcakes.
  2. Rub lemon zest into sugar, then cream with butter. Beat in eggs, vanilla, and lemon juice.
  3. Whisk dry ingredients in a separate bowl. Alternate adding dry mix and milk to wet ingredients. Fold in blueberries.
    Thick lemon cupcake batter with fresh blueberries being gently folded in a glass bowl using a red silicone spatula.
  4. Fill liners ⅔ full. Bake 18–22 minutes until a toothpick comes out clean. Cool slightly, then transfer to a rack.
    Unbaked lemon blueberry cupcake batter in a 9-cup metal muffin tray, each liner filled about two-thirds with a blueberry placed in the center.
  5. Beat butter and cream cheese until smooth. Add powdered sugar, lemon juice, and zest. Frost cooled cupcakes and garnish.
    Whipped cream cheese lemon frosting in a glass bowl with a metal whisk, set on a marble surface with lemon zest and a fresh lemon nearby.

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 26gVitamin A: 450IUVitamin C: 4mgCalcium: 60mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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