Introduction

These Lemon Blueberry Cupcakes are a bright and refreshing treat perfect for spring and summer. Moist lemon-infused cake studded with juicy blueberries is topped with a creamy, tangy cream cheese frosting. They’re delightful for any occasion or just a special homemade dessert.

A close-up of a cupcake cut in half showing three layers: the bottom layer is a light yellow cake mixed with dark purple blueberry pieces, the middle layer is the same cake texture blending with blueberries, and the top layer is thick white creamy frosting swirled smoothly with a small blueberry and a thin slice of lemon placed at the peak. The cupcake sits in a white paper liner on a white marbled surface, with a few blurred cupcakes and blueberries in the blue background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (188 g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 tablespoon lemon zest
2 large eggs, at room temperature
1½ teaspoons vanilla extract
½ cup (120 ml) whole milk or buttermilk, at room temperature
¼ cup (60 ml) fresh lemon juice
1 cup (140 g) fresh or frozen blueberries, tossed in 1 tablespoon flour
8 ounces (226 g) full-fat cream cheese, softened
¼ cup (56 g) unsalted butter, softened
2 cups (240 g) confectioners’ sugar
1 teaspoon vanilla extract
Pinch of salt
Lemon slices and extra blueberries for garnish

Instructions

Step 1: Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with liners. Since this recipe makes about 15 cupcakes, plan to bake in two batches.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt.
Step 3: In another bowl, cream the butter, sugar, and lemon zest with a mixer on medium-high speed until pale and fluffy. Beat in the eggs and vanilla until smooth.
Step 4: With the mixer on low speed, gradually add the dry ingredients while slowly pouring in the milk and lemon juice. Mix until just combined—do not overmix. Gently fold in the blueberries coated in flour.
Step 5: Fill each cupcake liner about two-thirds full with batter. Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: In a mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy.
Step 7: Add the confectioners’ sugar, vanilla, and salt. Mix on low for 30 seconds, then increase to medium-high and beat until fluffy, about 2 minutes. If the frosting seems too soft, refrigerate for 20 minutes before piping.
Step 8: Frost the cooled cupcakes using a piping bag or an offset spatula. Garnish with lemon slices and extra blueberries if desired. Chill briefly to help set the frosting.

Tips & Variations

Use frozen blueberries if fresh are out of season, but don’t thaw them before folding in to prevent bleeding color.
If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter or frosting.
For a dairy-free option, substitute the butter and cream cheese with plant-based alternatives and use a non-dairy milk.
Chilling the cupcakes after frosting helps the cream cheese frosting set nicely and makes them easier to transport.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. If you want to keep them longer, freeze the unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

Four cupcakes each have a base layer of yellow cake mixed with visible dark blueberries inside. On top, there is a light beige, thick swirled frosting made of three large round layers. Each cupcake is decorated with a single dark blue, round blueberry on top and a thin curved yellow lemon slice placed behind the blueberry. The cupcakes are held in white paper liners. They are placed on a bright turquoise cake stand with a wide scalloped edge and a smooth column base. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Toss them in flour before folding in to keep the color from bleeding and prevent them from sinking in the batter.

How do I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes and store them properly in an airtight container. Adding buttermilk or whole milk helps keep the cake moist.