Lemon Blueberry Cupcakes with Cream Cheese Frosting

Bursting with fresh blueberries and bright citrus flavor, these Lemon Blueberry Cupcakes with Cream Cheese Frosting are the ultimate treat for spring and summer. Light, fluffy, and delicately sweet, they combine the tang of lemon with the juicy pop of blueberries, all topped off with a rich and creamy frosting that brings it all together in the most delicious way. Whether you’re baking for a birthday party, baby shower, or just a sweet afternoon treat, these cupcakes are guaranteed to impress and satisfy.

The History of Lemon Blueberry Cupcakes

While cupcakes themselves have a long-standing place in baking history—originating in the United States during the late 18th century—flavored varieties like lemon blueberry are a more modern twist that reflects contemporary tastes for fresh, fruit-forward desserts. Lemon has long been used in baking for its bright flavor and ability to balance sweetness with acidity, while blueberries, native to North America, have been beloved in muffins and cakes for centuries. The pairing of lemon and blueberry likely emerged from the desire to combine tart and sweet in a visually appealing, naturally flavored dessert. Cream cheese frosting, which gained popularity in the mid-20th century, adds a creamy, tangy finish that elevates these cupcakes beyond traditional buttercream. The result is a cupcake that feels nostalgic yet refreshingly modern.

Ingredients Breakdown

Cupcake Batter:

• 1½ cups all-purpose flour: provides structure
• 1 tsp baking powder: leavening agent for light texture
• ¼ tsp baking soda: helps with rise, especially with the acid from lemon juice
• ¼ tsp salt: enhances flavor
• ½ cup unsalted butter, softened: adds richness and moisture
• ¾ cup granulated sugar: sweetens and aids in structure
• 2 large eggs: binds ingredients and adds richness
• 1 tsp pure vanilla extract: enhances flavor
• 1 tbsp lemon zest: for vibrant citrus aroma
• 2 tbsp lemon juice (freshly squeezed): adds tartness and brightness
• ½ cup buttermilk: keeps cupcakes moist and tender
• 1 cup fresh blueberries (tossed in 1 tsp flour): bursting with sweetness and color

Cream Cheese Frosting:

• 8 oz cream cheese, softened: the base for rich, tangy frosting
• ½ cup unsalted butter, softened: adds creaminess
• 2½ to 3 cups powdered sugar: sweetens and thickens the frosting
• 1 tsp vanilla extract: adds depth
• 1 tbsp lemon juice or zest (optional): adds a tangy citrus kick

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
5. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the blueberries that have been tossed in flour (to prevent sinking).
7. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cupcakes cool, make the frosting by beating cream cheese and butter together until smooth and fluffy.
10. Gradually add powdered sugar, ½ cup at a time, until your desired sweetness and consistency is reached.
11. Beat in vanilla and optional lemon zest or juice.
12. Once cupcakes are completely cool, frost using a piping bag or offset spatula and garnish with extra blueberries or lemon zest if desired.

Tips for the Perfect Lemon Blueberry Cupcakes

Use room-temperature ingredients for smoother mixing and even baking. Toss blueberries in a bit of flour to keep them from sinking to the bottom of the batter. Don’t overmix the batter—this can make the cupcakes dense. Use fresh lemon juice and zest for the brightest flavor—bottled juice lacks the same zing. Always allow cupcakes to cool completely before frosting to prevent the frosting from melting or sliding off.

Variations and Customizations

Make it gluten-free by substituting the flour with a gluten-free baking blend. Use raspberries or blackberries in place of blueberries for a twist. Add a lemon curd filling for an extra citrus surprise. Swap the cream cheese frosting for lemon buttercream or whipped frosting for a lighter texture. Add a crumble topping before baking for a streusel-like crunch. Turn them into mini cupcakes by reducing bake time to 10–12 minutes.

Health Considerations and Nutritional Value

Each cupcake (with frosting) contains approximately 280–320 calories depending on frosting amount. Blueberries provide antioxidants, fiber, and vitamin C. Lemon juice offers a small amount of vitamin C and supports digestion. Using buttermilk adds calcium and protein. To make a lighter version, you can reduce sugar, use low-fat cream cheese, or substitute some of the butter with Greek yogurt. Be mindful of portion sizes if you’re watching your sugar or calorie intake, but in moderation, these cupcakes can be a delightful addition to a balanced diet.

FAQ

Can I use frozen blueberries? Yes, but don’t thaw them before adding to the batter to prevent bleeding.
Can I make these cupcakes ahead of time? Absolutely! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Frosting can be made 3–4 days in advance and stored in the fridge.
Can I use bottled lemon juice? Fresh is best for flavor, but bottled can be used in a pinch.
How should I store the frosted cupcakes? Store in the refrigerator in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.
Can I double the recipe? Yes, it doubles well—just scale all ingredients evenly.

Lemon Blueberry Cupcakes with Cream Cheese Frosting

These Lemon Blueberry Cupcakes with Cream Cheese Frosting are a fresh, fruity, and indulgent treat perfect for any occasion. With a balance of tart lemon, sweet berries, and rich frosting, they're a bite of sunshine in every cupcake.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 15

Ingredients

  

• 1 ½ cups 188g all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup 113g / 8 tablespoons unsalted butter, softened to room temperature
• 1 cup 200g granulated sugar
• 1 tablespoon freshly grated lemon zest
• 2 large eggs at room temperature
• 1 ½ teaspoons pure vanilla extract
• ½ cup 120ml whole milk or buttermilk, at room temperature
• ¼ cup 60ml fresh lemon juice
• 1 cup 140g fresh or frozen blueberries, lightly tossed with 1 tablespoon flour

Cream Cheese Frosting:

• 8 oz 226g full-fat brick cream cheese, softened to room temperature
• ¼ cup 56g / 4 tablespoons unsalted butter, softened to room temperature
• 2 cups 240g confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional garnish: thin lemon slices and a few fresh blueberries

Instructions

 

Preheat and Prepare:

• Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with paper cupcake liners. This recipe yields approximately 15 cupcakes, so be prepared to bake a second batch after the first.

Make the Batter:

• In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until light and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs and vanilla extract, then beat on medium-high speed until fully combined, about 1 minute. Scrape down the bowl again.
• With the mixer on low speed, add the dry ingredients, then slowly pour in the milk and lemon juice. Mix just until combined—avoid overmixing.
• Gently fold in the blueberries that have been tossed in flour. This helps prevent them from sinking to the bottom of the cupcakes.

Bake the Cupcakes:

• Spoon or pour the batter into the prepared liners, filling each about 2/3 full to prevent overflow.
• Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean.
• For mini cupcakes (makes about 30–36), bake for 11–13 minutes at the same temperature.
• Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting:

• In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy—about 2 minutes.
• Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high and beat for an additional 2 minutes until light and fluffy.
• Taste and add another pinch of salt, if desired.
• Tip: If you plan to pipe detailed frosting designs, refrigerate the frosting for at least 20 minutes to firm it up for easier decorating.

Frost and Garnish:

• Once cupcakes are completely cool, frost as desired using a piping bag (Ateco #808 tip was used for the pictured cupcakes) or a small icing spatula.
• Top with optional lemon slices or fresh blueberries for a beautiful finish.
• Refrigerate the decorated cupcakes, uncovered, for at least 20 minutes to help set the frosting before serving.

Storage:

• Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
• For easy transport and storage, a cupcake carrier is highly recommended.