Go Back
–+ servings
Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes That Burst with Fresh Flavor

Delightful Lemon Blueberry Cupcakes bursting with fresh flavor, perfect for spring and summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour or 1:1 gluten-free flour
  • 1 cup Granulated Sugar no direct substitutions
  • 2 tsp Baking Powder ensure it's fresh
  • 1/2 tsp Salt essential for taste
  • 1 cup Milk can substitute with buttermilk
  • 1/3 cup Vegetable Oil avocado oil can be used
  • 1/2 cup Sour Cream or plain yogurt
  • 1 large Egg no vegan substitute suggested
  • 1/4 cup Lemon Juice must be fresh-squeezed
  • 1 tsp Lemon Zest grated from fresh lemons
  • 1 cup Fresh Blueberries avoid frozen blueberries
For the Lemon Cream Cheese Frosting
  • 1/2 cup Unsalted Butter use either salted or unsalted
  • 8 oz Cream Cheese must be at room temperature
  • 2 cups Powdered Sugar adjust to taste
  • 1/4 cup Lemon Juice use fresh
  • 1 tsp Lemon Zest for enhanced flavor
  • a pinch Salt balances sweetness

Equipment

  • Oven
  • mixing bowl
  • Cupcake pan
  • whisk
  • spatula
  • measuring cups
  • Scoop
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. Add milk, vegetable oil, sour cream, egg, lemon zest, and fresh lemon juice to the dry ingredients. Mix until just combined.
  4. Fold in the fresh blueberries using a spatula for even distribution.
  5. Fill each cupcake liner about ¾ full with the batter.
  6. Bake for 20-22 minutes until tops spring back when lightly touched.
  7. Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating unsalted butter and cream cheese until light and fluffy. Gradually add powdered sugar.
  9. Mix in the lemon zest, fresh lemon juice, and a pinch of salt until fully incorporated.
  10. Frost each cooled cupcake generously with the lemon cream cheese frosting.
  11. Garnish with additional lemon zest and blueberries, then serve.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 10mgCalcium: 55mgIron: 0.5mg

Notes

Use fresh ingredients for best flavor and avoid overmixing the batter.

Tried this recipe?

Let us know how it was!