Lemon Blueberry Cupcakes are a super yummy combo of tart lemon flavor and juicy blueberries, making them a perfect treat for any occasion. And by that, I mean eat them all day long. Ha!
These cupcakes are light, fluffy, and bursting with fresh lemon zest and blueberries. The lemon buttercream frosting adds an extra layer of tangy sweetness that complements the cupcakes beautifully.
Gina’s Recipe Rundown:
Texture: Lemon Blueberry Cupcakes have a soft, moist, and tender crumb with a slight fluffiness. The fresh blueberries add bursts of juiciness, while the lemon zest and juice create a light, refreshing citrusy feel. When topped with frosting, they have a smooth, creamy contrast to the airy cake, making each bite a delightful mix of textures.
Taste: Lemon Blueberry Cupcakes have a bright, refreshing citrus flavor with the perfect balance of sweet and tangy notes.
Ease: No special techniques are requiredโjust basic baking skills.
Why I love it: They offer the perfect balance of sweet and tangy flavors, with juicy bursts of blueberries in every bite.
Lemon Blueberry Cupcakes are a super yummy treat that combines the tangy taste of lemon with the sweet burst of blueberries.
They are easy to make and perfect for any occasion, from family gatherings to special celebrations. Enjoy every bite of these sweet and tangy treats, and share them with your loved ones for an unforgettable dessert experience!
Whether you’re baking for a birthday, a baby shower, or just because, these cupcakes are sure to impress with their bright, fresh flavors and gorgeous presentation.
- Gina’s Recipe Rundown:
- Common Questions About Lemon Blueberry Cupcakes
- Can I Use Frozen Blueberries?
- How Do I Prevent the Blueberries from Sinking?
- Can I Make These Cupcakes Gluten-Free?
- Storage
- Tips
- Ingredients
- Frosting
- How to Make Lemon Blueberry Cupcakes
- How to Make Lemon Frosting
- Kitchen Supplies Youโll Need for Lemon Blueberry Cupcakes
- What to Serve With Lemon Blueberry Cupcakes
- Why You Should Make Lemon Blueberry Cupcakes
- Variations and Add-Ins for Lemon Blueberry Cupcakes
Common Questions About Lemon Blueberry Cupcakes
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them well before adding to the batter to prevent extra moisture. The last thing you want is soggy cupcakes!
How Do I Prevent the Blueberries from Sinking?
To prevent blueberries from sinking to the bottom of the cupcake, toss them in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed throughout the cupcake.
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes suitable for those on a gluten-free diet. Just ensure the blend you use contains a leavening agent for the best results.
Storage
These moist lemon cupcakes really hit the spot. I’ll be surprised if you end up with much for leftovers.
Refrigerator
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and maintains the moisture of the lemon cake.
Freezer
You can freeze the cupcakes for up to 3 months. Wrap each cupcake in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Tips
If at all possible, use fresh lemon juice in this recipe. You might be surprised at what a difference it makes in the flavor!
- Room Temperature Ingredients: Ensure all ingredients, especially the butter and eggs, are at room temperature for a smooth batter.
- Scrape the Sides: Frequently scrape the sides of the bowl of a stand mixer to ensure all ingredients are fully incorporated.
- High Speed: Whip the frosting on high speed for a light, fluffy texture.
- Gently Fold: Gently fold in the blueberries to avoid breaking them and turning the batter blue.
- Taste the Frosting: Adjust the lemon juice in the frosting to suit your taste buds. Add more for extra tanginess.
- Decorate Right Before Serving: If decorating with fresh blueberries, do so just before serving to keep them looking fresh.
Ingredients
I love a good, moist lemon cake. This is one of my all time favorite cupcake recipes.
- Granulated sugar
- Unsalted butter
- Eggs
- Lemon juice
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Blueberries
- Lemon zest
Frosting
- Butter
- Lemon juice
- Salt
- Vanilla
- Confectionerโs sugar
- Additional blueberries and lemon zest for decoration
How to Make Lemon Blueberry Cupcakes
Ok, here we go. Get ready for the perfect tangy addition to your recipe box. If it’s your first time making these, you’re in for a real treat!
- Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners inside, then set aside.
- Combine the softened butter and sugar in a stand mixer bowl. Beat with the paddle attachment until smooth.
- Mix in the egg, lemon juice, and vanilla until combined.
- Add in the flour, baking powder, and salt. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.
- Add in the lemon zest and mix until thoroughly combined – again, scraping the sides as needed.
- Gently fold in the fresh blueberries.
- Using a small ice cream scoop or ยผ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about โ full.
- Bake for 14-16 minutes or until the edges are slightly browned and the center is set.
- Allow to cool completely before decorating.
How to Make Lemon Frosting
- Combine the softened butter, lemon juice, vanilla, and salt in the mixer bowl. Mix until combined.
- Slowly stir in about half of the confectionerโs sugar until combined.
- Add in the remaining sugar and continue to mix on low until combined.
- Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.
- Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe the frosting on each cupcake.
- Decorate with a couple of blueberries and some additional lemon zest.
Kitchen Supplies Youโll Need for Lemon Blueberry Cupcakes
Lemon and blueberry just go together. They’re the perfect flavor for your own homemade cupcakes. Tangy, berry goodness!
- Muffin tins
- Cupcake liners
- Stand mixer with paddle attachment
- Mixing bowls (large, medium, and small)
- Measuring cups and spoons
- Rubber spatula
- Ice cream scoop or ยผ cup measuring cup
- Piping bag with large star tip
- Wire rack
What to Serve With Lemon Blueberry Cupcakes
I think ice cream is the perfect cupcake combo. Here are a few other ideas for what you might serve with this.
- Tea or Coffee: A hot cup of tea or coffee pairs perfectly with the sweet and tangy flavors of the cupcakes.
- Ice Cream: Serve with a scoop of vanilla or lemon ice cream for a refreshing treat.
- Lemonade: Enhance the lemon flavor by serving with a cold glass of lemonade.
- Fresh Fruit Salad: A side of fresh fruit salad complements the cupcakes nicely.
- Whipped Cream: Add a dollop of whipped cream for extra indulgence.
Why You Should Make Lemon Blueberry Cupcakes
If you need your lemon-blueberry fix, you’re in the right place. There is just so much flavor packed into these little cupcakes.
- Bursting with Flavor: The combination of lemon and blueberries is a match made in heaven.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
- Versatile: Great for any occasion, from casual get-togethers to special celebrations.
- Beautiful Presentation: The vibrant colors make these cupcakes look as good as they taste.
- Family-Friendly: Kids and adults alike will love these tasty treats.
- Perfect Texture: Light, fluffy cupcakes with a smooth, creamy frosting.
Variations and Add-Ins for Lemon Blueberry Cupcakes
You could make some mini cupcakes too! Imagine one blueberry on top of each one. Cute! Let me know in the comments how it goes.
- Lemon Curd Filling: Add a spoonful of lemon curd in the center of each cupcake before baking for a surprise inside.
- Blueberry Frosting: Use blueberry puree in the frosting for an extra burst of blueberry flavor.
- Cream Cheese Frosting: Swap the buttercream for a tangy cream cheese frosting.
- Lemon Extract: Enhance the lemon flavor by adding a few drops of pure lemon extract.
- White Chocolate Chips: Mix white chocolate chips into the batter for added sweetness.
- Mint Leaves: Garnish with fresh mint leaves for a refreshing touch.
If you love thisย cupcake recipe, youโre going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
More Lemon Blueberry Recipes
Lemon Blueberry Swirl Bundt Cake
Easy Lemon Blueberry Loaf
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Lemon Blueberry Cupcakes
Ingredients
Cupcakes
- 1 cup granulated sugar
- ยฝ cup butter softened – unsalted
- 2 eggs
- ยพ cup lemon juice
- 2 tsp vanilla
- 1 ยฝ cups all-purpose flour
- 1 ยฝ tsp baking powder
- ยฝ tsp salt
- 1 cup blueberries – fresh
- 1 tbsp lemon zest
Frosting
- 1 cup butter softened – unsalted
- 3 tbsp lemon juice
- 1 tsp salt
- 1 tsp vanilla
- 4 cups confectionerโs sugar
Additional fresh blueberries and lemon zest, to decorate
Instructions
- Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners inside, then set aside.
- Combine the softened butter and sugar in a stand mixer bowl. Beat with the paddle attachment until smooth.
- Mix in the egg, lemon juice, and vanilla until combined.
- Add in the flour, baking powder, and salt. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.
- Add in the lemon zest and mix until thoroughly combined – again, scraping the sides as needed.
- Gently fold in the fresh blueberries.
- Using a small ice cream scoop or ยผ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about โ full.
- Bake for 14-16 minutes or until the edges are slightly browned and the center is set.
- Allow to cool completely before decorating.
Frosting
- Combine the softened butter, lemon juice, vanilla, and salt in the mixer bowl. Mix until combined.
- Slowly stir in about half of the confectionerโs sugar until combined.
- Add in the remaining sugar and continue to mix on low until combined.
- Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.
- Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe the frosting on each cupcake.
- Decorate with a couple of blueberries and some additional lemon zest.
Notes
Equipment
- 2 cupcake pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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