These lemon blueberry cupcakes are the perfect balance of tart and sweet!
The sponge is soft and tender, and the lemon cream cheese frosting takes them straight over the top.
As a bonus, they look so beautiful, with their lovely pale yellow crumb and dreamy swirls of frosting.
I like to garnish them with extra blueberries and lemon zest for an elegant finish. But you can add whatever you like!
Why You’ll Love These Lemon Blueberry Cupcakes
Burst of Flavor: The zesty lemon flavor in both the cupcakes and frosting provides a refreshing taste.
Moist and Fluffy: The addition of buttermilk creates an incredibly soft, moist, and fluffy cupcake texture that melts in your mouth.
Crowd-Pleaser: These cupcakes are a perfect treat for spring and summer gatherings, baby showers, bridal showers, and birthday parties.
Versatile Recipe: This recipe is easily adaptable. You can substitute other berries like raspberries or strawberries for the blueberries.
Ingredients
- All-Purpose Flour: The foundation of the cupcake batter, providing structure and texture.
- Baking Powder: It helps the cupcakes rise and become light and fluffy.
- Salt: To balance out the sweetness.
- Unsalted Butter: It adds richness, moisture, and a buttery flavor to the cupcakes and frosting.
- Granulated and Powdered Sugar: Granulated sugar sweetens the cupcake batter and helps create a tender crumb. Powdered sugar is used in the frosting for sweetness.
- Large Eggs: They act as a binding agent.
- Vanilla and Lemon Extract: For extra flavor and aroma.
- Fresh Lemon Juice and Zest: They add a tangy citrus flavor to both the cupcakes and frosting.
- Buttermilk: It adds moisture and a slight tanginess.
- Fresh Blueberries: They add juicy flavor and a pop of color.
- Full-Fat Brick Style Cream Cheese: The key ingredient in the frosting. It provides a tangy richness to complement the lemon blueberry cupcakes.
How to Make Lemon Blueberry Cupcakes
Don’t be intimidated by these cupcakes! They really are easy to make.
1. PREP. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
2. MIX. In a bowl, whisk the flour, baking powder, and salt. Set aside.
3. CREAM. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract, lemon extract, lemon juice, and lemon zest.
4. COMBINE. Alternately add the flour mixture and buttermilk, beginning and ending with the flour, until just combined. Fold in the berries last then divide the batter into the liners.
5. BAKE for 18-22 minutes, then set aside to cool.
6. BEAT the cream cheese and butter until smooth, then blend in the powdered sugar, lemon juice, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
7. SERVE. Frost the cooled cupcakes, garnish with lemon zest and fresh blueberries, and enjoy!
Tips For the Best Lemon Blueberry Cupcakes
Follow these tips for bakery-worthy cupcakes!
- Keep things at room temperature. Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter that rises evenly.
- Fresh is best. Use fresh lemon juice and zest for the brightest lemon flavor in both the cupcakes and frosting.
- Flour up the blueberries. Toss the fresh blueberries with a little flour before folding into the batter to prevent them from sinking.
- Don’t overmix! Mix the batter until just combined after adding the flour to prevent tough, dense cupcakes.
- Let it chill. If the cream cheese frosting seems soft, refrigerate it briefly for easier piping and decorating.
How to Store
Here’s how to keep your cupcakes nice and fresh.
To Store: Store with the lemon cream cheese frosting in an air-tight container in the refrigerator for up to 5 days. The cool temperature helps preserve the cupcakes’ moisture and prevents the frosting from spoiling or becoming too soft.
To Freeze: First, place the unfrosted cupcakes on a baking sheet and freeze until solid. Then, transfer to an airtight freezer-safe container or bag. Store for up to 3 months.
Store the frosting separately in an air-tight container. When ready to serve, thaw the cupcakes overnight in the refrigerator and frost just before serving.
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