Homemade Lemon Blueberry Cupcakes are topped with luscious Lemon Cream Cheese Frosting and Fresh Blueberries! The moist lemon cupcakes are so flavorful and bursting with juicy blueberries. This recipe is such a crowd-pleaser and perfect for Summer birthday parties, picnics, or barbecues!
Lemon Blueberry Cupcake Recipe
TGIF, my friends!!! The weekend is at our fingertips and I couldn’t be more excited… to do nothing. I’m talking a feet kicked up on the coffee table, delivery menus at arms length, and Law & Order on loop kind of weekend. After 4 epic recipe fails, an inbox that just won’t quit, and the return of allergy season, I just need it.
What’s on the horizon for your weekend? Relaxing? Adventuring? Baking some of my recipes?
If you bake one recipe this weekend, may I suggest these beautiful lemon blueberry cupcakes? They’re quite simple to make, but yield very impressive results. The cupcakes themselves are supremely moist, just sweet enough, and exploding with blueberries in every bite.
The batter will be quite thick, but fret not, as they bake up beautifully!
The lemon cream cheese frosting is a breeze to whip up and compliments the lemon blueberry cupcakes perfectly. Start to finish, making the frosting should only take 10 minutes max, so you’ll have plenty of time to whip it up while the lemon blueberry cupcakes bake.
Tips and Tricks for Success:
- Before you begin assembling the batter for your lemon blueberry cupcakes, bring all liquid ingredients to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.
- I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!
- Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.
- Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.
- I don’t recommend adding more blueberries than called for to the batter because adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
- Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.
- Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.
- As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.
And if you’d like your cupcakes to look exactly like the ones in the photos, simply top them with fresh blueberries and finely grated lemon zest.
How to store Cupcakes?
Completely cooled cupcakes should be stored in an airtight container, on the counter, at room temperature. Cupcakes should be consumed within 48 hours of baking them. Technically speaking, they won’t go bad after that timeline, but they’ll start to dry out and won’t taste as fresh.
Can Cupcakes be Frozen?
Yes! Cool the cupcakes completely, then wrap each one tightly in plastic wrap, and place them in a freezer bag, then place them in the freezer. Cupcakes will keep, frozen, for up to two months. To defrost, simply unwrap the cupcakes and bring them to room temperature.
I made these lemon blueberry cupcakes for a friend who was having a hard time last week and she said they were like edible sunshine. I honestly couldn’t have put it better myself!
For more Blueberry Recipes, Check Out:
Bright, sweet, and beyond beautiful… what more could you ask for in a cupcake?
If you try this recipe for lemon and blueberry cupcakes, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day!
Lemon Blueberry Cupcakes
Yield 15 cupcakes
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
For the Lemon Blueberry Cupcakes:
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice, divided
- 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
For the Lemon Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, very soft
- (1) 8 ounce block full-fat cream cheese, very soft
- 4 cups confectioners’ sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon freshly grated lemon zest, optional
- 1/2 cup fresh blueberries, optional
For the Lemon Blueberry Cupcakes:
- Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
- In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
For the Lemon Cream Cheese Frosting:
- In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
- Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!
You will have enough batter to make 15 cupcakes. Cupcakes may be frozen, unfrosted and stored properly, for two months. Fresh or frozen blueberries may be used, if using frozen, do not thaw first. Lemon extract is optional, but recommended if you want a very lemony cupcake. This post contains affiliate links.
Serving Size 1 cupcake
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.