Lemon Blueberry Cupcakes

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This light and fluffy lemon blueberry cupcake recipe is bursting with fresh blueberries that are perfect for a spring treat while the tangy lemon frosting adds a refreshing twist.

If you have a sweet tooth like me, I have treat for you!

These lemon blueberry cupcakes are the epitome of a refreshing dessert. Bursting with citrusy zing from fresh lemons and adorned with juicy blueberries, these cupcakes are a perfect balance of tart and sweet.

So, whether you are craving for a midday pick-me-up, or simply seeking a delectable treat, these cupcakes are sure to hit the spot.

Hosting a party? Serve these with our irresistible Lemon Lush and decadent Chocolate Chess Pie. These delightful desserts offer something for everyone!

Why I love this recipe

• the tanginess of the lemon perfectly balances the sweetness of the blueberries, creating a flavor explosion in your mouth.
• with the addition of buttermilk and butter, these cupcakes turn out incredibly moist and tender, ensuring a delightful eating experience.

Ingredients

Cupcake Ingredients:

• all purpose flour
• baking powder
• salt
• sugar
• eggs
• unsalted butter
• lemons (juice and the zest of both lemons)
• buttermilk
• blueberries

Frosting Ingredients

• full fat cream cheese
• unsalted butter
• powdered sugar
• lemons (juice and zest of lemon, for a stronger lemon flavor, use the zest of both lemons.)
• salt

Steps by step

1. Preheat oven to 350°F. Add cupcake liners to the pan and set aside.
2. In a bowl, combine all dry main cupcake ingredients (flour, baking powder and salt).
3. In another large bowl mix together the butter and sugar on medium – high speed for 1 minute. Pause to scrape the bowl, add in the eggs, buttermilk, lemon juice/zest. Mix to combine.
4. On low speed add in the flour mixture. Once combined, gently fold in the blueberries.

1. Scoop 3 tbsp of mixture into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
2. To make the frosting, mix together the cream cheese and butter for 1 – 2 minutes on medium high speed.
3. Slowly add in the powdered sugar until fully combined.
4. Pause to scrape the sides of the bowl and add in the lemon juice, zest and salt if necessary. For a stronger lemon flavor, add in more lemon zest.
5. Mix again until frosting is light and smooth. Transfer to a piping bag.
6. Remove cupcakes from the oven and allow to cool on a rack for at least 30 minutes before frosting.
7. Top cupcakes with blueberries or lemon zest if desired. Enjoy!

Serving suggestions

For a summer gathering, a glass of homemade sparkling strawberry lemonade or passion iced tea can elevate the experience, adding to the refreshing nature of the treat.

If you fancy a creamy accompaniment, try a light vanilla bean ice cream on the side to add a cool contrast to the zesty cupcakes.

Variations

• Berry Varieties: Swap out blueberries for raspberries, blackberries, or strawberries for a different but equally delicious berry experience.
• Citrus Change-up: Swap lemon for lime or orange zest and juice for a tropical or warmer citrus twist.
• Herbal Flair: Add a hint of chopped fresh basil or thyme to the batter for a subtle, unexpected herbal note.
• Gluten-Free Alternative: Use a gluten-free flour blend in place of all-purpose flour to cater to dietary restrictions without sacrificing flavor.

Storage

Keep leftover cupcakes in an airtight container at room temperature for up to a day or in the refrigerator for up to three days.

If you’ve frosted them, the refrigerator is the best option to keep the frosting from melting. But if you are planning to save them for a later date, you can freeze the cupcakes without frosting for up to a month.

If you try this recipe please comment and rate it below, I love hearing from you!

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