When it comes to desserts that feel bright, fresh, and absolutely irresistible, it’s hard to beat the classic pairing of lemon and blueberry. These Lemon Blueberry Cupcakes bring the best of both flavors together in one soft, fluffy, and beautifully balanced treat. With tender citrus-scented cake, bursts of juicy blueberries, and a swirl of tangy lemon frosting on top, every bite feels like a little piece of sunshine.
Whether you’re baking for a spring brunch, a baby shower, or just treating yourself to something cheerful and sweet, these cupcakes are a perfect pick. The combination of tart lemon and sweet berries is vibrant without being overpowering, and the texture is soft and moist thanks to a hint of yogurt or sour cream in the batter. Paired with a zesty lemon buttercream (or a lighter whipped version if you prefer), they’re as stunning to look at as they are to eat.
Ingredients (Makes 12 cupcakes)
For the Lemon Blueberry Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
- ¾ cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (for tossing blueberries)
For the Lemon Frosting:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tsp milk, as needed for consistency
Step-by-Step How to Make Lemon Blueberry Cupcakes
1. Prep and Preheat
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, toss the blueberries with 1 tablespoon of flour—this helps prevent them from sinking during baking.
3. Make the Batter
In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs, one at a time, followed by the vanilla, lemon zest, and lemon juice.
Stir in the Greek yogurt or sour cream, then gradually mix in the dry ingredients until just combined. Gently fold in the floured blueberries with a spatula.
4. Fill and Bake
Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Lemon Frosting
In a mixing bowl, beat the butter until creamy. Add the powdered sugar, lemon juice, and zest, and mix until smooth. If the frosting is too thick, add milk a teaspoon at a time until you reach your desired consistency.
Pipe or spread the frosting over completely cooled cupcakes. Garnish with extra zest, a fresh blueberry, or a twist of lemon peel for a decorative touch.
Tips for the Best Lemon Blueberry Cupcakes
- Use fresh lemon juice and zest for the brightest, most natural flavor. Bottled juice just doesn’t compare.
- Don’t overmix the batter once the flour is added—it helps keep the cupcakes light and fluffy.
- Flour your blueberries to keep them from sinking and creating soggy bottoms.
- Cool completely before frosting, or your buttercream will melt.
- Add a berry jam core for a fun twist—just scoop out a bit of the center and fill with blueberry or lemon curd before frosting.
Customization Ideas
- Try Other Berries: Raspberries or chopped strawberries also pair beautifully with lemon.
- Lemon Curd Center: Fill the cupcakes with a spoonful of lemon curd for an extra citrus burst.
- Lighter Frosting: Swap buttercream for lemon whipped cream or a cream cheese frosting for something a little tangier.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend and check that your baking powder is certified GF.
- Add Coconut: Sprinkle shredded coconut on top of the frosting for a tropical vibe.
These Lemon Blueberry Cupcakes are everything a cupcake should be—soft, flavorful, vibrant, and fun to eat. The lemon gives a fresh, tart edge that balances the natural sweetness of the blueberries, and the frosting ties everything together with a citrusy finish that’s light and luscious. They’re sweet enough for a celebration but simple enough to whip up for a weekday treat.
Whether you’re celebrating the arrival of spring, sharing something sweet with friends, or just looking to brighten your day, these cupcakes are a go-to recipe that delivers every time. They’re colorful, crowd-pleasing, and bursting with flavor—and they just might be the most cheerful dessert you’ll ever bake. So gather your lemons, grab a handful of blueberries, and get ready to fill your kitchen with sunshine. These Lemon Blueberry Cupcakes are guaranteed to bring a smile to your face—one bite at a time.
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