Name: Delicious Lemon Blueberry Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 and 1/2 cups (188g all-purpose flour); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup 8 Tbsp; 113g unsalted butter, softened; 1 cup 200g granulated sugar; 1 tablespoon lemon zest; 2 large eggs (room temperature); 1 and 1/2 teaspoons pure vanilla extract; 1/2 cup 120ml whole milk or buttermilk, at room temperature; 1/4 cup 60ml fresh lemon juice; 1 cup 140g fresh or frozen blueberries (tossed in 1 tablespoon flour); 8 ounces 226g full-fat brick cream cheese, softened; 1/4 cup 4 Tbsp; 56g unsalted butter, softened; 2 cups 240g confectioners’ sugar; 1 teaspoon pure vanilla extract; Pinch of salt

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Lemon Blueberry Cupcakes are a perfect dessert for all occasions, combining the brightness of lemon with the sweetness of blueberries. These cupcakes are light, fluffy, and bursting with fresh flavors, making them a crowd-pleaser. Whether you’re hosting a summer party or craving a touch of sunshine on a rainy day, these cupcakes will deliver. The creamy, tangy frosting adds the perfect finishing touch, balancing the citrus and berry flavors beautifully.

Features:

Fresh Lemon Flavor: The zingy freshness of lemon will tantalize your taste buds with every bite. The lemon zest offers a refreshing burst, while the lemon juice adds a tangy depth.
Fluffy & Moist: These cupcakes are designed to be light and airy. The key to their fluffiness lies in the perfect balance of ingredients and a careful mixing process.
Blueberry Goodness: The juicy blueberries infuse the cupcakes with little pockets of sweetness. By lightly tossing them in flour before adding them to the batter, we ensure they don’t sink to the bottom.
Cream Cheese Frosting: Topping these cupcakes with a tangy cream cheese frosting is a match made in heaven. The frosting is light but flavorful, complementing the cupcakes without being overpowering.

These Lemon Blueberry Cupcakes are versatile and perfect for any season. They make a great addition to summer parties, bridal showers, baby showers, or even a regular afternoon snack. The fresh flavors are sure to make everyone smile.

The Perfect Lemon Blueberry Cupcakes Recipe

Ingredients You’ll Need

To make these cupcakes, you’ll need a few basic ingredients. Don’t worry if you’re not an experienced baker—this recipe is beginner-friendly and will come together quickly. Here’s what you’ll need:

Dry Ingredients:

1 and 1/2 cups (188g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup (8 Tbsp; 113g) unsalted butter, softened
1 cup (200g) granulated sugar
1 Tablespoon lemon zest
2 large eggs
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk or buttermilk, at room temperature
1/4 cup (60ml) fresh lemon juice

Blueberries:

1 cup (140g) fresh or frozen blueberries (note: if using frozen, don’t thaw them). Toss them in 1 Tablespoon flour before adding to the batter to prevent them from sinking.

For the Cream Cheese Frosting:

8 ounces (226g) full-fat brick cream cheese, softened
1/4 cup (4 Tbsp; 56g) unsalted butter, softened
2 cups (240g) confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt

The ingredients are simple and easy to find, making this recipe accessible for bakers at all levels. You can even swap out some ingredients if you prefer non-dairy or alternative sweeteners.

Tips for Success

To make sure your cupcakes come out perfectly every time, follow these tips:

Use Room Temperature Ingredients: Allow your butter, eggs, and milk to come to room temperature before you begin. This ensures they mix together smoothly, creating a light and fluffy batter.
Don’t Overmix: Overmixing your batter can lead to dense cupcakes. Mix just until the ingredients are combined to avoid this issue.
Toss Blueberries in Flour: Coat your blueberries with flour before adding them to the batter. This prevents them from sinking to the bottom during baking and helps distribute them evenly throughout the cupcakes.
Fill Cupcake Liners to the Right Level: Be sure to fill your cupcake liners about 2/3 full. This prevents overflow during baking and gives your cupcakes the perfect height and structure.

These simple tips will guarantee that your Lemon Blueberry Cupcakes turn out light, fluffy, and bursting with flavor.

Step-by-Step Guide to Making Lemon Blueberry Cupcakes

Now that we have all the ingredients ready and the tips in mind, it’s time to get baking! Follow these simple steps, and you’ll have a batch of perfect Lemon Blueberry Cupcakes in no time. Let’s dive in.

Step 1: Preheat the Oven & Prepare the Muffin Pan

Start by preheating your oven to 350°F (177°C). While the oven is heating up, line a 12-cup muffin pan with cupcake liners. This recipe will yield about 15 cupcakes, so you’ll need to prepare two batches if you’re using a standard muffin pan.

Pro Tip: Use high-quality cupcake liners to prevent your cupcakes from sticking to the sides. A grease-proof option will keep them looking fresh and perfect!

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. These dry ingredients form the base for your cupcakes. Once combined, set the bowl aside for now.

Why This Matters: Whisking the dry ingredients together first ensures that the baking powder and salt are evenly distributed throughout the flour, which helps your cupcakes rise evenly during baking.

Step 3: Cream the Butter & Sugar

In another large bowl, use a hand mixer or stand mixer to beat the softened butter, sugar, and lemon zest together on medium-high speed. Beat for about 3 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Why Zest First: Zesting the lemon before juicing it allows the oil from the zest to combine with the sugar and butter, infusing the mixture with a burst of lemon flavor. This makes your cupcakes extra aromatic!

Step 4: Add Eggs and Vanilla Extract

Next, add the eggs, one at a time, followed by the vanilla extract. Beat the mixture on medium-high speed until fully combined. This helps create the structure of your cupcakes by incorporating air into the batter.

Tip for Success: Be sure to use room-temperature eggs for this step. Cold eggs can cause the butter mixture to firm up, affecting the texture of the batter.

Step 5: Alternate Adding Dry Ingredients and Milk

With the mixer on low speed, begin adding the dry flour mixture and the milk (and lemon juice) to the butter mixture, alternating between the two. Start with a small portion of dry ingredients, followed by a bit of milk, and continue until both are fully incorporated. Do not overmix.

Why This Technique Works: Alternating between dry and wet ingredients prevents the batter from becoming too thick or lumpy. It helps keep the texture smooth and ensures the ingredients mix evenly.

Step 6: Fold in the Blueberries

Once the batter is smooth, fold in the blueberries using a spatula. Be gentle when folding, as you don’t want to break the berries or deflate the batter. The flour coating on the berries will help suspend them throughout the cupcakes.

Pro Tip: If you prefer a blueberry-less bite in some cupcakes, leave a few berries out for a fun surprise!

Step 7: Fill the Cupcake Liners & Bake

Now, spoon the batter into the cupcake liners, filling them about 2/3 full. This gives your cupcakes room to rise without overflowing. Once filled, place the pan in the preheated oven and bake for 18-21 minutes. Use a toothpick to check for doneness: it should come out clean when inserted into the center of a cupcake.

Baking Time Tip: If you’re making mini cupcakes, reduce the baking time to 11-13 minutes, depending on your oven.

Step 8: Cool the Cupcakes

Once the cupcakes are done, remove them from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. It’s crucial that the cupcakes cool completely before frosting them to ensure the frosting doesn’t melt.

Quick Tip: If you’re in a hurry, place the cupcakes in the fridge to speed up the cooling process, but make sure to leave them uncovered to avoid moisture buildup.

How to Make Cream Cheese Frosting for Lemon Blueberry Cupcakes

The frosting is the star of the show when it comes to finishing off your Lemon Blueberry Cupcakes. The tangy cream cheese frosting is a crowd favorite, and it’s incredibly simple to make. Here’s how you can create the perfect frosting to complement your cupcakes.

Step 1: Beat the Cream Cheese and Butter

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together on medium speed. Beat until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl to ensure everything is well incorporated.

Pro Tip: Make sure the cream cheese is at room temperature before mixing it. Cold cream cheese can cause your frosting to be lumpy.

Step 2: Add Confectioners’ Sugar and Vanilla

Once the cream cheese and butter are smooth, add the confectioners’ sugar, vanilla extract, and a pinch of salt. Mix on low speed for 30 seconds, then increase to medium-high speed and beat for about 2 minutes, until the frosting is light and fluffy.

Why This Step Matters: The sugar helps create a smooth and sweet frosting while the pinch of salt balances the sweetness and enhances the flavor.

Step 3: Taste and Adjust

Taste your frosting and adjust as necessary. You may want to add a bit more salt or vanilla, depending on your preference. If the frosting seems too thick, you can add a teaspoon of milk to thin it out.

Pro Tip: If you’re planning to pipe the frosting, refrigerate it for at least 20 minutes to help it hold its shape. This will make it easier to create decorative swirls on top of your cupcakes.

Step 4: Frost the Cupcakes

Once the cupcakes have cooled completely, it’s time to frost them. You can use a piping bag with a decorative tip (such as the Ateco #808 for a swirl effect) or simply spread the frosting with a small spatula for a more rustic look.

Frosting Tip: For an extra touch, add a slice of lemon or a few extra blueberries on top of each cupcake. This will not only add a pop of color but also give your cupcakes a lovely garnish that matches the flavors.

Step 5: Let the Frosting Set

After frosting the cupcakes, place them in the refrigerator for about 20 minutes to allow the frosting to firm up. This will help the frosting hold its shape better and ensure that the cupcakes stay neat and presentable.

Storing and Freezing Lemon Blueberry Cupcakes

These cupcakes are great for meal prep or for making in advance. Here’s how you can store and freeze them:

Storing Cupcakes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. They are best enjoyed within the first couple of days, but they will still be delicious for a few more days after that.

Pro Tip: If you’re storing frosted cupcakes, make sure the frosting is set before covering them to avoid smudging.

Freezing Cupcakes

You can freeze both the cupcakes and the frosting separately. To freeze cupcakes:

Let the cupcakes cool completely.
Place them in a single layer on a baking sheet and freeze for 1-2 hours.
Once frozen, transfer them to an airtight container or freezer-safe bag.

To freeze frosting:

Place the frosting in a container and store it in the refrigerator for up to 3 days before freezing.
Once frozen, you can store the frosting for up to 2-3 months.

When you’re ready to enjoy the frozen cupcakes, let them thaw at room temperature for about an hour. Then, you can frost them with the pre-made frosting or use a fresh batch if needed.

FAQs on Lemon Blueberry Cupcakes

1. Can I use frozen blueberries in Lemon Blueberry Cupcakes?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding them to the batter. Toss them in a bit of flour to prevent them from sinking to the bottom of the cupcakes.

2. Can I substitute buttermilk with regular milk?

Yes, you can substitute buttermilk with regular whole milk, but buttermilk helps create moister cupcakes with a slightly tangier flavor. If you don’t have buttermilk, add a teaspoon of vinegar or lemon juice to your milk to mimic the acidity of buttermilk.

3. How do I prevent my blueberries from sinking to the bottom of the cupcakes?

To keep your blueberries evenly distributed in the batter, toss them in a tablespoon of flour before adding them to the batter. This helps suspend the berries throughout the cupcake as it bakes.

4. Can I make these cupcakes ahead of time?

Yes, you can prepare the cupcakes a day ahead. Store them in an airtight container at room temperature. If you’re frosting them ahead of time, make sure the cupcakes are completely cooled before applying the frosting to prevent it from melting.

5. How should I store leftover Lemon Blueberry Cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. To maintain the best texture, it’s best to consume them within the first couple of days.

Healthy and Delicious Lemon Blueberry Cupcakes Recipe

Conclusion on Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes are a perfect combination of flavors that will brighten up any occasion. The fluffy, moist cupcakes are complemented perfectly by the tangy cream cheese frosting. With fresh lemon and blueberries in every bite, these cupcakes are guaranteed to be a hit, whether you’re serving them at a party or enjoying them as a treat on a quiet afternoon.

By following this simple, yet effective recipe, you’ll be able to bake cupcakes that not only look amazing but taste even better. So, the next time you’re craving a sweet treat, bake a batch of Lemon Blueberry Cupcakes and savor the flavors of summer!