Lemon Blueberry Cupcakes (Printable)

Fluffy vanilla cupcakes studded with fresh blueberries and bright lemon zest, finished with creamy lemon frosting.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tsp lemon zest (from 1–2 lemons)
09 - 2 tbsp fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup fresh blueberries
12 - 1 tbsp flour for dusting blueberries

→ Lemon Cream Cheese Frosting

13 - 1/4 cup unsalted butter, softened
14 - 4 oz cream cheese, softened
15 - 2 cups powdered sugar, sifted
16 - 1 tbsp lemon juice
17 - 1 tsp lemon zest

# How To Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mix gently. Pour in the milk, mix, then fold in the remaining flour mixture until just combined.
06 - Toss blueberries with 1 tbsp flour, then gently fold into the batter.
07 - Divide batter evenly among muffin cups, filling about 3/4 full.
08 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
09 - Beat butter and cream cheese together until smooth. Add powdered sugar, lemon juice, and lemon zest; beat until light and fluffy.
10 - Frost cooled cupcakes and garnish with extra blueberries or lemon zest if desired.

# Expert Tips:

01 -
  • The fresh blueberries burst in your mouth while the lemon keeps everything bright and not too sweet
  • They are surprisingly simple despite looking like they came from a fancy bakery
  • The cream cheese frosting adds just the right tangy creaminess to complement the fluffy cake
02 -
  • Room temperature ingredients are non negotiable here, cold butter or eggs will give you a dense disappointing cupcake
  • Do not overmix the flour or your cupcakes will be tough instead of tender and light
  • Wait until the cupcakes are completely cool before frosting or the frosting will melt right off
03 -
  • Use a cookie scoop to fill your muffin cups and every single cupcake will come out the same size and bake evenly
  • Grate your lemon zest before you juice the lemons, it is so much harder to zest a lemon that has already been squeezed

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