These cupcakes are jazzed up with a lemony twist – either with zest or a squeeze of juice – and loaded with juicy blueberries in every bite. Trust me, anyone in their right mind could never resist.
I’ve tried a few frosting options for my recipe blueberry cupcakes, but nothing beats the classic lemon cream cheese frosting, hands down!
Why Blueberry Cupcakes With Lemon Frosting Are A Total Hit
- You know what makes them so magical? Their contrasting flavors, obviously! The lemon gives a zesty punch that easily cuts through the sweetness of the cupcake and blueberries; you will find yourself coming back for more and more!
- Just like sweet-tart lemon cupcakes, these cupcakes are just what we need after a big meal. They’re not heavy like some desserts but light, cheery, and play nice with everyone. Perfect as the centerpiece of any dessert table you can think of!
- And don’t even get me started on how well they pair with a cup of coffee or tea. Its lemony squeeze sinks right into the rich yet bitter coffee taste, giving you a heavenly afternoon pick-me-up!
- The best part? They’re made with everyday ingredients you can find at any corner. So, no need to hunt down something pricey; just a quick trip to your local store, and you’re all set!
How To Make Lemon Cupcakes With Blueberries
Cupcakes
Step 1.
First, preheat your oven to 350ºF. Then, grab the muffin tins and line them with 22 paper liners. Set everything aside for now.
Step 2.
Mix about 2 ½ cups of flour, baking soda, baking powder, and salt in a bowl. Give everything a good stir and set aside! Then, whisk together the milk, sour cream, and 3 tablespoons of lemon juice in another bowl until nicely combined.
Let’s show the blueberries some love; toss them in a smaller bowl with the rest of the lemon juice until they’re all coated. Add the rest of the flour (3 tablespoons) and shake the bowl again so the berries are entirely flour-coated. Put the bowl aside for now!
Step 3.
Time to roll up your sleeves and get into the fun part!
Grab a big bowl and an electric mixer (got a stand mixer? Even better!) Beat that butter at medium speed ‘til creamy; about 30 seconds should do it.
Toss in the white sugar (and, if you’re feeling extra, some lemon extract), giving it another whirl until everything’s nicely mixed. Crack in the eggs and egg yolks, then mix it all up until it’s smooth sailing.
Step 4.
Let’s slow things down a bit and lower your mixer’s speed. Gradually add half of your flour mixture, mixing until just combined (took me around 5 seconds). Pour in half of your sour cream mix and give it another whirl until everything’s happy together. Repeat with the rest of your flour and cream mixture, making sure to beat gently!
Step 5.
For the finishing touch, use your rubber spatula to gently fold in those blueberries we coated earlier (along with any leftover flour) and the lemon zest. Now, you’re only a few steps closer to our blueberry cupcake heaven!
Step 6.
Spoon our delicious batter into the paper-lined muffin cups. Fill them up about ¾ full so they will have room to rise and shine!
Pop these babies in the oven and let them bake for about 16 to 20 minutes. Keep an eye on them; when the toothpick poked into the middle comes out mostly clean, you’ll know they’re ready to go!
I know you want to dig in right away once they’re done baking, but hold off! Give them a breather in their pan for about 5 minutes, then gently move these guys to a rack to chill completely. Trust me, this waiting game is totally worth it!
Lemon Frosting
Step 7.
I bet you can’t wait for the frosting magic!
Grab a medium bowl and your electric mixer (handheld or stand, whatever you prefer). Now, beat the cream cheese and butter together at medium speed ‘til creamy.
Step 8.
Next, we’re gonna slow the mixer’s speed and add the lemon juice and powdered sugar. Keep beating until the mixture turns fluffy and light (took me 2 minutes or so).
Toss in your vanilla extract (the lemon extract, too, if you want) and some lemon zest. Give it another whirl until it’s all smooth sailing!
Step 9.
Is your frosting a tad too thick? No sweat! Just add 1 ½ teaspoons of heavy cream or milk, but only when you really need it. We want it to be creamy, easy to spread, yet still thick enough!
Step 10.
Now that your frosting is just right, let’s spread or pipe it atop the cooled cupcakes. Let your creative mind run wild and make them as beautiful as can be.
Lastly, don’t forget to add a sprinkle of lemon zest (with a few extra blueberries) on top. Totally optional, but why not? They will look even prettier!
Notes
1. You can totally make your plain cupcakes a day ahead. Just whip them up, then cover them and pop them into the fridge, or leave them on the counter at room temperature. Easy peasy!
2. Onto the frosting: you can prep it a day ahead, too, then cover and stash it in the fridge.
But if it gets a bit stiff due to the cold, no worries! Just let it sit out at room temperature to soften up, then give it a good mix with your electric mixer for about a minute. Problem solved; it’ll be as good as new!
3. You can always freeze these cupcakes for later, whether they are frosted or not; they’ll hold up well for 2 to 3 months. Remember to thaw them out in the fridge overnight before serving!
4. Most of my customers go NUTS for blueberries, but others do crave a different berry blast. So, I sometimes swap out my blueberries for raspberries, strawberries, or blackberries, whatever tickles their taste buds.
5. Lemon cream cheese frosting is my winner every time. But if you want to switch things up for more fun, there are TONS of tasty options to try!
- Swiss Meringue buttercream: lightly sweet, can hold all the fanciest piped designs like a pro
- Whipped frosting: Fluffy texture, gently sweet, holds its shape well when piped. Plus, it’s a breeze to whip up!
- Lemon buttercream: A zesty lemon kick that’ll wake up your taste buds in the best way
- Vanilla or raspberry buttercream: A solid choice for any occasion, our forever classic!
- Whipped cream: the lightest option with just the right amount of sweet. And let me tell you, it’s a match made in heaven when you fill your cupcakes with extra lemon curd!
FAQs
Can You Use A Boxed Cake Mix To Make Lemon Blueberry Cupcakes?
Absolutely; it saves time and is a great beginner option! Just follow the box instructions for ingredients and bake time, then add fresh lemon zest or juice for extra lemon flavor. And remember to fold in the flour-coated blueberries as gently as possible to prevent sinking.
Fresh vs. Frozen Blueberries: Does It Matter?
Both work well in lemon blueberry cupcakes. Fresh blueberries are plump with a brighter flavor, while frozen blueberries are available year-round and tend to distribute more evenly in the batter!
If using frozen blueberries, don’t thaw them beforehand, or they will bleed and turn your batter gray.
Good luck!
Discover More Unique Cupcake Recipes:
Lemon Blueberry Cupcakes
Ingredients
Cupcakes:
- About 2 ½ cups + 3 tablespoons all-purpose flour (used separately)
- About 1 ¼ cups frozen or fresh blueberries (don’t thaw if frozen)
- About 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup sour cream (full-fat)
- ¾ cup whole milk
- 4 ½ tablespoons fresh lemon juice (used separately)
- ¾ cup 1 ½ sticks softened, unsalted butter
- 2 eggs + 1 egg yolk
- 3 teaspoons lemon zest (finely grated)
- (Optional) ¾ teaspoon lemon extract
Frosting:
- ¾ cup 1 ½ sticks softened, unsalted butter
- 1 ½ block of soft full-fat cream cheese
- 6 cups confectioner’s sugar
- 2 ¼ tablespoons fresh lemon juice
- ¾ teaspoons lemon zest finely grated
- About ½ teaspoon vanilla extract
- (Optional) About ½ teaspoons lemon extract
Decoration (Optional):
- 1 ½ teaspoons lemon zest
- ¾ cup fresh blueberries
Instructions
Cupcakes:
- Preheat your oven to 350ºF and line muffin tins with 22 paper liners.
- In a bowl, mix 2 ½ cups of flour, baking soda, baking powder, and salt. In another bowl, whisk together milk, sour cream, and 3 tablespoons of lemon juice. Coat the blueberries with lemon juice and flour, then set aside.
- Beat butter, white sugar, and lemon extract. Add eggs and egg yolks, then mix until smooth.
- Gradually add the flour and sour cream mix alternatingly to the butter mixture, mixing gently. Fold in the coated blueberries and lemon zest.
- Spoon batter into muffin cups, filling them ¾ full. Bake for 16 to 20 mins or until a toothpick poked at the middle comes out with no crumb. Let them sit for 5 minutes in their pan, then move to a rack to chill completely.
Frosting:
- Beat cream cheese and butter until creamy.
- Slow the mixer and add lemon juice and powdered sugar until fluffy. Add vanilla extract and lemon zest, mixing until smooth.
- If your frosting is too thick, add 1 ½ teaspoons of heavy cream or milk.
- Spread or pipe the frosting onto cooled cupcakes and garnish with lemon zest and blueberries.
Notes
- Cupcakes can be made a day ahead and stored in the fridge or at room temperature.
- Frosting can also be prepared a day ahead. If stiffened in the fridge, it can be softened at room temperature and mixed again.
- Cupcakes, whether frosted or not, can be stored in the freezer for 2 to 3 months and should be thawed in the fridge overnight before serving.
- Blueberries are popular, but other berries like raspberries, strawberries, or blackberries can be substituted.
- Lemon cream cheese frosting is recommended, but other options, such as Swiss Meringue buttercream, whipped frosting, lemon buttercream, vanilla buttercream, or whipped cream, are available for variety.
