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Healthy and Delicious Lemon Blueberry Cupcakes Recipe

Delicious Lemon Blueberry Cupcakes Recipe

Lemon Blueberry Cupcakes are the perfect blend of fresh citrus and sweet berries. Topped with creamy cream cheese frosting, these cupcakes are a delightful treat for any occasion, offering a burst of flavor in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 15
Course: Baking
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 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)
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

Method
 

  1. Preheat Oven & Prepare Pan: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: Beat butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Add Eggs & Vanilla: Add eggs one at a time, followed by vanilla extract. Beat until combined.
  5. Combine Wet & Dry Ingredients: Slowly alternate adding the dry ingredients and milk/lemon juice. Mix until just combined. Gently fold in the flour-coated blueberries.
  6. Fill Cupcake Liners: Fill each liner about 2/3 full with batter. Bake for 18–21 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
  7. Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, then beat until fluffy.
  8. Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes. Garnish with lemon slices or extra blueberries if desired.

Notes

  • You can use frozen blueberries without thawing them.
  • For a more intense lemon flavor, add lemon curd inside each cupcake before frosting.
  • Store cupcakes in an airtight container for up to 5 days. You can also freeze the cupcakes and frosting for up to 2–3 months.

Nutritional Facts (per serving):

  • Calories: 270
  • Carbohydrates: 36g
  • Protein: 2g
  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 55mg
  • Sodium: 170mg
  • Sugar: 22g
  • Fiber: 1g