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Lemon Blueberry Cupcakes cut in half, showing a moist crumb filled with fresh blueberries, topped with white buttercream frosting, blueberries, and a lemon slice.

Lemon Blueberry Cupcakes

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Bright citrus and juicy berries come together in a soft Lemon Blueberry Cupcakes crowned with creamy lemon-kissed frosting.
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Prep Time 1 hour
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 48 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American, Summer Baking
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking powder for gentle lift
  • ¼ teaspoon baking soda balances acidity
  • ⅓ teaspoon fine salt enhances sweetness
  • ⅓ cup unsalted butter softened to room temperature
  • ⅓ cup vegetable oil neutral-flavored for moisture
  • 1 ¼ cups granulated sugar for structure and sweetness
  • ¾ teaspoon vanilla extract pure for best flavor
  • ¼ cup sour cream full-fat for tenderness
  • 3 large eggs room temperature for smooth mixing
  • ⅓ cup fresh lemon juice freshly squeezed
  • 1 ¼ tablespoon lemon zest finely grated, no white pith
  • 3 tablespoon milk whole milk preferred
  • 1 ¼ cups blueberries fresh, rinsed and dried
  • ½ tablespoon all-purpose flour for coating blueberries
  • 8 oz cream cheese softened, full-fat
  • ⅔ cup unsalted butter softened for smooth frosting
  • 4 ½ cups powdered sugar sifted to avoid lumps
  • ¾ teaspoon vanilla extract adds warmth
  • ¾ teaspoon lemon extract optional, for extra citrus pop
  • 1 ¼ tablespoon lemon zest finely grated

Equipment

  • 1 Standard cupcake pan 12-cup pan, used in batches if needed
  • 16 Cupcake liners Paper or foil liners sized for standard cupcakes
  • 1 Medium mixing bowl Used for whisking dry ingredients
  • 1 Large mixing bowl Used for batter and frosting
  • 1 Electric mixer Stand or handheld mixer works well
  • 1 Rubber spatula Helpful for folding blueberries and scraping the bowl
  • 1 Measuring cups and spoons Ensures accurate ingredient scaling
  • 1 Cooling rack Allows cupcakes to cool evenly before frosting
  • 1 Piping bag with large star tip Ateco 847 or similar for decorative frosting

Method
 

  1. Line a cupcake pan with paper liners and heat the oven to 350°F (176°C).
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
  3. Beat the butter, oil, and sugar together in a large bowl until pale and fluffy, allowing enough time to aerate the mixture.
  4. Blend in the vanilla extract and sour cream until the batter looks smooth and cohesive.
  5. Mix in the eggs one at a time, stopping to scrape the bowl so everything incorporates evenly.
  6. Stir in half of the dry mixture just until most of the flour disappears.
  7. In a separate cup, combine the lemon juice, zest, and milk, then slowly pour it into the batter while mixing.
  8. Add the remaining dry ingredients and mix gently until the batter is smooth, being careful not to overwork it.
    Lemon cupcake batter being mixed in a stand mixer with a metal beater, showing a smooth, creamy, pale yellow texture.
  9. Lightly coat the blueberries with flour, then fold them gently into the batter to distribute evenly.
    Freshly baked lemon blueberry cupcakes cooling in a muffin pan lined with white paper liners, with golden tops and visible blueberry spots.
  10. Divide the batter among the liners, filling each just over halfway, and bake until a toothpick comes out clean.
  11. Transfer the cupcakes to a rack and allow them to cool completely before frosting.
    Top-down view of lemon cupcake batter with fresh blueberries folded in using a silicone spatula inside a stainless steel mixing bowl.
  12. Beat the cream cheese and butter together until creamy and lump-free.
  13. Blend in half of the powdered sugar until smooth.
  14. Add the vanilla extract, lemon extract, and lemon zest, mixing until fully incorporated.
    Smooth lemon cupcake batter being mixed with a paddle attachment in a stand mixer, showing a thick and fluffy consistency.
  15. Add the remaining powdered sugar and beat until light and fluffy.
  16. Pipe the frosting onto the cooled cupcakes and garnish with lemon slices or blueberries if desired.
    Lemon blueberry cupcake cut in half, showing a moist crumb filled with fresh blueberries, topped with white buttercream frosting, blueberries, and a lemon slice.

Nutrition

Serving: 110gCalories: 430kcalCarbohydrates: 61gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 125mgPotassium: 95mgFiber: 1gSugar: 48gVitamin A: 620IUVitamin C: 7mgCalcium: 55mgIron: 1.3mg

Notes

These cupcakes taste like warm sunshine and summer afternoons. The lemon aroma fills the kitchen, while the blueberries add little bursts of sweetness that feel nostalgic and comforting.

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