The batter for these Lemon Blueberry Cupcakes looks like sunshine mixed with little purple jewels. I made them for Amanda's baby shower last spring because she'd been craving anything citrus, and by the time I turned around from setting them on the table, half were already gone. They're soft, bright, and have this tangy cream cheese frosting that makes you want to lick the bowl.
They're easier than you'd think no weird ingredients or tricky steps. If you love lemon desserts, you might also want to try these Lemon Meltaway Cookies Recipe (Ready in 33 Minutes!), or if you're feeling adventurous, this Tiramisu Crepe Cake Recipe | Easy 6-Step Guide is stunning. For something quick and creamy, Filipino Leche Flan Recipe (Silky & Easy!) - 5 Ingredients takes barely any time.
Why You Will love this Lemon Blueberry Cupcakes
You get bakery-quality results without any fancy techniques. The sour cream keeps them incredibly moist, and the combination of butter and oil gives you that tender crumb that melts on your tongue. Fresh lemon juice and zest bring a zingy brightness that pairs beautifully with sweet blueberries.
These Lemon Blueberry Cupcakes don't taste heavy or overly sweet. They're light, refreshing, and perfect for spring gatherings, birthday parties, or just because it's Tuesday and you deserve something lovely. Plus, they look gorgeous with that swirl of cream cheese frosting on top.
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Lemon Blueberry Cupcakes Ingredients
Here's everything you need to make these bright, tender Lemon Blueberry Cupcakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Lemon Blueberry Cupcakes
- All-purpose flour: Forms the soft, tender structure of the cupcakes. Make sure to measure it accurately for the best texture.
- Baking powder: Gives the cupcakes their lift and fluffy crumb.
- Baking soda: Works with the acidic lemon juice to create extra lightness.
- Salt: Balances the sweetness and brings out the lemon flavor.
- Unsalted butter: Adds richness and helps create that melt-in-your-mouth texture. Room temperature butter blends smoothly.
- Vegetable oil: Keeps the cupcakes extra moist for days.
- Sugar: Sweetens the batter and helps create a light, airy texture when creamed with the butter.
- Vanilla extract: Adds warmth and depth to the flavor.
- Sour cream: This is the secret to ultra-moist cupcakes that stay soft.
- Eggs: Bind everything together and add structure.
- Fresh lemon juice: Brings that bright, tangy citrus flavor. Freshly squeezed tastes much better than bottled.
- Fresh lemon zest: Packs intense lemon flavor into every bite. The oils in the zest are where the magic lives.
- Milk: Helps thin the batter to the perfect consistency.
- Blueberries: Sweet pops of fruity flavor throughout. Fresh or thawed frozen both work.
Cream Cheese Frosting
- Cream cheese: Creates a tangy, creamy frosting that's not too sweet. Make sure it's fully softened.
- Unsalted butter: Adds richness and helps the frosting pipe beautifully.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Vanilla extract: Adds a hint of warmth.
- Lemon extract: Optional, but it amplifies that citrus punch.
- Lemon zest: Gives the frosting little flecks of bright flavor.
HOW TO MAKE Lemon Blueberry Cupcakes
Let me walk you through making these Lemon Blueberry Cupcakes step by step it's easier than you think.
Prepare the pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners. This keeps them from sticking and makes cleanup easy.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside while you work on the wet ingredients.
Cream butter and sugar: In a large bowl, beat the softened butter, oil, and sugar together with an electric mixer until the mixture looks pale and fluffy, about 2 minutes. Don't skip this step it's what makes the cupcakes light.
Add sour cream and vanilla: Mix in the vanilla extract and sour cream until everything's smooth and combined.
Incorporate the eggs: Add the eggs one at a time, beating after each addition until mostly blended. Scrape down the sides of the bowl so nothing gets left behind.
Add half the flour mixture: Mix in half of your dry ingredients until just combined. Don't overmix or your cupcakes will turn out dense.
Mix the lemon mixture: In a small bowl, stir together the lemon juice, lemon zest, and milk. Slowly pour this into the batter and mix until smooth.
Finish the batter: Add the remaining dry ingredients and mix until the batter is smooth and no flour streaks remain. Scrape the bowl one more time.
Fold in blueberries: Toss the blueberries with a small sprinkle of flour (about half a tablespoon), then gently fold them into the batter. The flour coating helps prevent them from sinking.
Fill and bake: Scoop the batter into the cupcake liners, filling each about two-thirds full. Bake for 17 to 19 minutes, until a toothpick poked in the center comes out clean or with just a few crumbs.
Cool completely: Take the cupcakes out of the oven and let them cool in the pan for a few minutes, then transfer to a wire rack. They need to be completely cool before you frost them.
Make the frosting: Beat the softened cream cheese and butter together until totally smooth with no lumps. Add about half the powdered sugar and mix until combined.
Add flavorings: Mix in the vanilla extract, lemon extract if using, and lemon zest.
Finish the frosting: Add the rest of the powdered sugar and beat until the frosting is fluffy and smooth.
Frost and garnish: Pipe the frosting onto each cooled cupcake using a large star tip. I love the Ateco 847 tip for a pretty swirl. Top with a thin lemon slice and a fresh blueberry if you want them to look extra special.
Chill before serving: Pop the frosted cupcakes in the fridge until you're ready to serve. Let them sit at room temperature for about 15 minutes before eating so the frosting softens up.
Equipment FOR Lemon Blueberry Cupcakes
- Standard cupcake pan
- Cupcake liners
- Medium and large mixing bowls
- Electric mixer (stand or handheld works great)
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag with a large star tip (Ateco 847 is perfect)
Substitutions and Swaps
No sour cream? Greek yogurt works beautifully and gives the same moist texture.
Out of fresh lemons? You can use bottled lemon juice in a pinch, but the flavor won't be quite as bright. You'll miss out on the zest, which really makes these special.
Frozen blueberries: Totally fine to use. Just thaw them completely and pat them very dry with paper towels before tossing with flour. Wet berries can make the Lemon Blueberry Cupcakes dense.
Different frosting: If you're not a cream cheese fan, try a simple vanilla buttercream or lemon buttercream instead.
Dairy-free option: Swap the butter for vegan butter, use coconut oil instead of vegetable oil, and replace the milk and sour cream with non-dairy versions. The cream cheese frosting is trickier, but there are good dairy-free cream cheese options now.
Expert Tips
Room temperature ingredients matter. Your butter, eggs, and cream cheese should all sit out for about 30 minutes before you start. They blend together much more smoothly.
Don't overmix the batter. Once you add the flour, mix just until you don't see any streaks. Overmixing creates tough, dense Lemon Blueberry Cupcakes.
Coat your blueberries. That little bit of flour keeps them suspended in the batter instead of sinking to the bottom. It's a small step that makes a big difference.
Use fresh lemon. The zest and juice from real lemons taste so much brighter than anything from a bottle. One or two large lemons should give you everything you need.
Check for doneness early. Ovens vary, so start checking at 17 minutes. The tops should spring back when you touch them lightly, and a toothpick should come out clean.
Storage YOUR Lemon Blueberry Cupcakes
Keep these Lemon Blueberry Cupcakes in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting needs to stay cold.
Before serving, let them sit out for about 15 to 20 minutes so they're not ice cold. They taste so much better at room temperature.
You can freeze unfrosted Lemon Blueberry Cupcakes for up to 3 months. Wrap them individually in plastic wrap, then store in a freezer bag. Thaw at room temperature and frost fresh when you're ready to serve.
The frosting can also be made ahead and stored in the fridge for up to a week. Just let it come to room temperature and give it a quick stir before piping.
Serving Suggestions
These Lemon Blueberry Cupcakes are perfect with a cup of hot tea or iced coffee on a lazy afternoon. The tangy frosting pairs beautifully with something warm to sip.
Serve them at spring or summer gatherings, baby showers, or birthday parties. They look gorgeous on a tiered cupcake stand.
For an extra-fancy touch, add a small sprig of fresh mint next to the lemon slice on top. It adds a pop of color and a hint of freshness.
They're lovely alongside fresh berries and whipped cream for a simple dessert spread, or try pairing them with something rich like Tiramisu Crepe Cake Recipe | Easy 6-Step Guide for a dessert table with variety.
FAQ
How long do lemon cupcakes take to bake?
These Lemon Blueberry Cupcakes for about 17 to 19 minutes at 350°F. Start checking at the 17-minute mark with a toothpick. Every oven is different, so yours might be done a minute earlier or later. Lina always wants to peek through the oven door, which I allow exactly once per batch.
Does lemon blueberry cake have to be refrigerated?
Yes, because of the cream cheese frosting. Cream cheese needs to stay cold to be safe. You can leave them out for a few hours during a party, but pop them back in the fridge after. Unfrosted cupcakes can stay at room temperature for a day or two.
What's the secret to a moist cupcake?
utter, oil, and sour cream is the magic trio here. Oil keeps baked goods moist longer than butter alone, and sour cream adds tenderness. Don't overbake them either pull them out as soon as that toothpick comes out clean.
Do curd-filled cupcakes need to be refrigerated?
These Lemon Blueberry Cupcakes don't have curd filling, but if you decided to add lemon curd in the center, then yes, refrigerate them. Any cupcake with a custard or curd filling should stay cold. That sounds delicious though now I want to try it.
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Pairing
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Lemon Blueberry Cupcakes
Ingredients
Equipment
Method
- Line a cupcake pan with paper liners and heat the oven to 350°F (176°C).
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
- Beat the butter, oil, and sugar together in a large bowl until pale and fluffy, allowing enough time to aerate the mixture.
- Blend in the vanilla extract and sour cream until the batter looks smooth and cohesive.
- Mix in the eggs one at a time, stopping to scrape the bowl so everything incorporates evenly.
- Stir in half of the dry mixture just until most of the flour disappears.
- In a separate cup, combine the lemon juice, zest, and milk, then slowly pour it into the batter while mixing.
- Add the remaining dry ingredients and mix gently until the batter is smooth, being careful not to overwork it.
- Lightly coat the blueberries with flour, then fold them gently into the batter to distribute evenly.
- Divide the batter among the liners, filling each just over halfway, and bake until a toothpick comes out clean.
- Transfer the cupcakes to a rack and allow them to cool completely before frosting.
- Beat the cream cheese and butter together until creamy and lump-free.
- Blend in half of the powdered sugar until smooth.
- Add the vanilla extract, lemon extract, and lemon zest, mixing until fully incorporated.
- Add the remaining powdered sugar and beat until light and fluffy.
- Pipe the frosting onto the cooled cupcakes and garnish with lemon slices or blueberries if desired.
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