These lemon blueberry cupcakes are supremely soft and moist with fresh lemon flavor. Sweet blueberries dot every single bite and you can finish them off with my tangy, ultra creamy cream cheese frosting. Tasters and readers have been raving about this recipe for years!
One reader, Lauren, commented: “Fabulous! The cake is so moist and bursting with flavor. The frosting is truly delectable. Main tip: frost quickly or refrigerate before frosting as it does warm up very quickly in the piping bag! ★★★★★“
I’ve made lemon blueberry cake more times than I can count. Have you ever tried it? It’s a very popular cake recipe and I even made several of them for a wedding reception. I was waist deep in cake batter and somehow flung cake batter INTO MY EYE but the look on the bride’s face made eye-verything worth it. 😉
Today we’re turning it into cupcakes. They taste like sunshine!
Here’s Why You’ll Love These Lemon Blueberry Cupcakes
- Brilliant fresh lemon flavor.
- Soft, moist, & fluffy.
- Blueberries complement the tart lemon.
- Cream cheese frosting is sweet, but not-at-all cloying.
- For extra lemon flavor, you can fill them with lemon curd.
- Crowd-pleasing dessert option (honestly, these fly off the serving tray) that’s perfect for spring and summer… or in the middle of winter when you crave some sun!
I originally published this lemon blueberry cupcake recipe in 2016 and have made them several times since for various occasions, baby showers, bridal showers, birthday parties, anniversaries, and I often include them in my line up of summer cookout desserts. The recipe hasn’t changed except for a slight update to the frosting to help it hold shape—you no longer need milk or cream.
Why This Recipe Works
We’re basically making my lemon cupcakes with blueberries and a different frosting. The recipe stems from my lemon blueberry cake and you can find a 6-inch variation over on my sunshine citrus cake page. I love the cupcake version because they pack more lemon flavor and they’re actually much lighter than both cakes. The batter is so simple and comes together with 10 ingredients.
Did You Know? Cupcakes are typically fluffier than layer cakes because you aren’t stacking them and therefore weight isn’t packing them down.
And Did You Know This Too? You’re also working with less batter, so you don’t really risk overmixing. You see, when you overmix batter, the flour’s gluten strands become quite elastic which results in a denser, somewhat gummy-tasting baked good. If you’ve ever made cupcakes or cakes that should be as fluffy as marshmallows and you end up with pound cake… overmixing could be the culprit.
Grab These 10 Ingredients:
This is a no-frills cupcake recipe requiring a handful of basic baking ingredients and a mixer to bring them all together. Here are some key ingredients you need:
- All-Purpose Flour: The cupcakes are pretty light using a careful ratio of wet to dry ingredients, so cake flour isn’t really necessary. Just use regular all-purpose flour here.
- Creamed Butter & Sugar: A base of creamed butter and sugar (instead of melted butter or oil) often helps achieve a soft, cake-like structure. Make sure it’s proper room temperature butter.
- Whole Milk: Milk with fat such as whole milk, buttermilk, or 2% milk is your best choice here. (Nondairy milk is great in a pinch.)
- Lemon Zest & Juice: Grab a few lemons for this recipe. You need both the zest and juice because each provide something different. Lemon zest gives you a refreshing, light lemon flavor, while the juice adds that familiar tart tanginess often associated with the citrus. Beat the lemon zest with the butter and sugar because fat carries flavor.
Use a Zester & Juicer
- Citrus Zester or Grater: A good portion of flavor comes from the lemon zest, so this tool is a necessity. I use and love this citrus zester. A cheese grater on a fine grating setting or a microplane work too.
- Citrus Juicer: Of course you can just squeeze out the juice by hand, but if you love baking or cooking with citrus or enjoy fresh-squeezed juice, a citrus juicer is convenient!
The batter is thick, which keeps the blueberries suspended in each cupcake. Toss the berries in a little flour before folding into the batter, a secret trick that also helps prevent them from sinking.
And to avoid over-flowing, fill the cupcake liners only 2/3 full:
Plenty of blueberries in each bite, just as if you were making blueberry muffins or lemon blueberry cheesecake bars!
Can I Use Frozen Blueberries?
Yes! Use the same amount and do not thaw.
Can I Switch the Berries in These Lemon Blueberry Cupcakes?
These cupcakes are a conversation starter and I know from experience after making them about 100x for various events. Most guests LOVE them with blueberries, but some have asked if you can prepare them with raspberries, blackberries, or strawberries. The answer is yes! Simply replace the blueberries with your favorite berry. Slice the blackberries in half and use chopped strawberries.
#1 Success Tip for Cream Cheese Frosting
The top frosting choice for today’s lemon blueberry cupcakes is always a tangy cream cheese frosting. The frosting uses a little less butter and confectioners’ sugar from my usual cream cheese frosting (what I use most often for carrot cake cupcakes) and many appreciate that it’s not quite as heavy nor sweet. One reader, Victoria, said: “…So light with great lemon flavor and juicy berries! And the cream cheese icing isn’t too sweet.”
No matter the ratios or quantity of ingredients, always make sure you’re using brick cream cheese when preparing cream cheese frosting. You do not want to use spreadable cream cheese (the kind you use on bagels) because your frosting will turn to liquid.
Other Frosting Options
Friends, family, and readers have swapped the frosting for other options including:
- Swiss Meringue Buttercream: Lightly sweet and holds intricate piped shape.
- Whipped Frosting: Fluffy texture, lightly sweet, holds piped shape, easy to make.
- Lemon Buttercream: For extreme lemon flavor!
- Vanilla Buttercream: Great basic choice that holds piped shape.
- Whipped Cream: Lightest option and hardly sweet. This is what I like to use when I fill the cupcakes with lemon curd.
- White Chocolate Buttercream Frosting: Made with melted white chocolate for an extra rich flavor.
- Raspberry Frosting: From my lemon raspberry cupcakes.
- Blueberry Frosting: From my lemon blueberry cookies.
Again, the cream cheese frosting included in the recipe below is my go-to. It won’t maintain a super intricate piped shape, but holds a basic swirl with a round tip such as Ateco #808 piping tip. If you’re just learning how to use piping tips, my piping tips guide is a helpful resource.
Are you bringing these cupcakes to a party? I use this cupcake carrier all the time to help store and transport frosted cupcakes.
More Delicious Lemon Recipes
- Lemon Crinkle Cookies and Lemon Thumbprint Cookies
- Classic Lemon Meringue Pie
- Lemon Blueberry Tart
- Oatmeal Lemon Crumble Bars
- Lemon Cake
- Lemon Blueberry Babka
- Glazed Lemon Poppy Seed Bundt Cake
- Lemon Berry Trifle
- Lemon Shortbread
Lemon Blueberry Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 40 minutes (includes cooling)
- Yield: 15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Deliciously simple lemon blueberry cupcakes topped with cream cheese frosting. They’re sweet, fluffy, and make any day feel like summertime!
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at 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
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- optional for garnish: lemon slices and extra blueberries
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you’ll have a 2nd batch.
- Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Fold in the floured blueberries. Do not overmix.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.
- Frost cooled cupcakes and top with optional garnish, if desired. I used Ateco #808 piping tip in the pictured cupcakes. You could also use a small icing spatula. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.
- Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting easy.
Notes
- Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. If frosting is thick/stiff after refrigerating, bring to room temperature and beat it with your mixer for a minute to help loosen it up. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools: Electric Mixer (Handheld or Stand) | Citrus Zester | Citrus Juicer | 12-cup Muffin Pan | Cupcake Liners | Piping Bags (Disposable or Reusable) | Ateco #808 Piping Tip | Cupcake Carrier
- Whole Milk or Buttermilk: I usually use buttermilk. Buttermilk helps produce supremely moist lemon cupcakes. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Amount of Batter/6-Inch Cake: This recipe yields between 3-4 cups of batter which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page. You can use this batter for a 6-inch layer cake and see my 6-inch cake page for complete details and instructions.
- 9-Inch Cake: Follow my Lemon Blueberry Cake recipe.
- Filling with Lemon Curd: You can fill these cooled cupcakes with lemon curd if desired. If you need it, my Sugar Plum Fairy Cupcakes include detailed instructions and a video for filling cupcakes.
Reader Comments and Reviews
Not sure what happened… followed recipe exactly. Bought new baking powder. These did not rise at all.. thankfully I can cover with icing. Hope they taste better than they look.
Hi JoEllen, if you know your baking powder is fresh, is it possible that the batter could have been overmixed? That can cause cakes/cupcakes to bake up squat and flat. Thank you for giving these a try!
I have made this recipe many times and always get rave reviews! Everyone loves them, so flavorful and moist. Most recently made them for my nieces bridal shower, must have been asked for the recipe at least a dozen times, We love these!
Delicious and super easy to make!
I have made your cake recipe several times and love it. Is this recipe different? I was wondering why the change if it is…………just trying to learn more about baking. Thank you
Hi Gen, thank you very much! Yes, the muffin batter is a little different. The muffins are a bit denser and heavier (though I would still consider them soft!). The cake is, well, cakier! For lack of better words. Sour cream in the muffin batter keeps the crumb tighter, while buttermilk in the cake keeps it moist and tender.
I have been meaning to try this recipe for ages and finally got around to it today. They taste delicious!
I’m not a cream cheese frosing person. It doesn’t revolt me or anything, but I would choose buttercream over CC frosting 10/10 times regardless of cake type/flavour and what those who know have deemed appropriate. As a result, I’ve never made a CC frosting. Nevertheless, I was making these for a birthday party with guests in attendance whom I know appreciate a good cream cheese frosting, so I decided to just suck it up and go with it. The only change I made was to add about 1.5-2 tsp of lemon extract in addition to about half the vanilla called for in the recipe. It was a little too thin likely due to the additional liquid (though do I really know what the consistency of CC frosting should be? No. No I do not.), so I did add a bit more sugar, but otherwise it turned out great and compliments the cupcakes very well. I will definitely be adding this recipe (including the CC frosting) to my cupcake repertoire.
Thank you for publishing recipes that are consistently reliable and delicious!
These cupcakes with the suggested cream cheese frosting are delicious. Just wondering if I can freeze the leftover cream cheese frosting?
Absolutely!
Hi Sally. Can I make the batter without the blueberries incorporated and instead make a compote and fill the center? Will the cupcake be more dense?
Hi Jo Ann! If you’re going to fill the cupcakes, we would fill them after baking and cooling the lemon cupcakes. Here’s our plain lemon cupcakes recipe.
Great! Thank you very much.
Five Stars !!!!!!!!!
I’ve made this cake at least 6 times. I am baking for an event & need to do mini cupcakes. What’s the cook time?
What is the cook time for mini cupcakes?
Hi Noel! See step 4: For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature.
This was sooo delicious. I would recommend doing the lemon curd recipe!! It was so good. I followed everything as written.
I made these for Mother’s Day 2024 and they did not disappoint! They taste like sunshine. I stopped eating most processed foods several years ago, and rarely eat sugar, and these strike a great balance between slightly sweet and slightly tart. Note, I am NOT a baker and never have been – I can’t follow a recipe so I make a much better cook than baker. The recipe here, especially if you take the time to read the instructions and hints first, are very easy to follow. I hand mixed everything (except the icing – I wanted to be sure to whip air into it) and did not feel the lack of a mixer. If anything, I think it helped them stay light and not get too dense. The only problems I ran into were 1) the blueberries I used were organic, and about 2x the size of ‘normal’ blueberries, so they definitely sank to the bottom, even after being tossed in flour. 2) I definitely overfilled the cups (or at least I thought I did, but I ended up with 15 cupcakes, so…) but with crunchy bits around the edges (not burned, just delightfully crunchy/chewy). These two issues have more to do with my lack of baking paraphernalia than anything, though. I would be remiss if I failed to mention the icing – it is fabulous. Tangy, slightly sweet, super light! These were a great hit for Mother’s Day and are an instant family fav. Thank you so much! One last note – I did not have any vanilla, and was worried about the lack. If anything, not adding to either the batter or the icing may have helped them to taste light and sunny, rather than over sweet, like a dessert.
I made these for Mother’s Day 2024 and they did not disappoint! They taste like sunshine. I stopped eating most processed foods several years ago, and rarely eat sugar, and these strike a great balance between slightly sweet and slightly tart. Note, I am NOT a baker and never have been – I can’t follow a recipe so I make a much better cook than baker. The recipe here, especially if you take the time to read the instructions and hints first, are very easy to follow. I hand mixed everything (except the icing – I wanted to be sure to whip air into it) and did not feel the lack of a mixer. If anything, I think it helped them stay light and not get too dense. The only problems I ran into were 1) the blueberries I used were organic, and about 2x the size of ‘normal’ blueberries, so they definitely sank to the bottom, even after being tossed in flour. 2) I definitely overfilled the cups (or at least I thought I did, but I ended up with 15 cupcakes, so…) but with crunchy bits around the edges (not burned, just delightfully crunchy/chewy). These two issues have more to do with my lack of baking paraphernalia than anything, though. I would be remiss if I failed to mention the icing – it is fabulous. Tangy, slightly sweet, super light! These were a great hit for Mother’s Day and are an instant family fav. Thank you so much!
Also, I did not have any vanilla, so neither the batter nor the icing have vanilla in them (I LOVE vanilla, and was very worried about this) but I don’t think the lack detracted from the taste at all. If anything, it may have helped them taste like sunshine rather than a full-on dessert.
Made this recipe for the first time along with a batch of the carrot cake cupcakes. These turned out so nice. I made sure not to skimp on the lemon zest and I also used buttermilk. Very good lemon flavor and paired perfectly with the blueberry. I used the cream cheese frosting recipe included with the lemon blueberry recipe. Loved it. I think this is even better than the other cream cheese frosting recipe that is listed for the carrot cake cupcakes. I made one batch that covered both batches of cupcakes. I didn’t go heavy on the frosting but I didn’t skimp either. I candied some lemons to use as decoration.
Not too sweet, not too tart! Tastes fresh and sunny, just as she said!
Sally’s recipes are incredible! I have a question about the cream cheese frosting for the lemon blueberry 6-inch cake. Do you use 8 ounces of cream cheese for this recipe? I prepared the recipe as written and it was very thin. I kept adding powdered sugar but it ended up still being too thin. I noticed the cream cheese frosting for the full sized cake also used 8 ounces of cream cheese so I was wondering if I should have used maybe 4 ounces of cream cheese for the smaller recipe. I wonder if anyone else had this issue when making the smaller recipe of frosting.
8 oz of cream cheese is correct for this recipe. Are you using full fat block style? Anything else will be too thin for cream cheese frosting.
I made these for a baking competition at work and they were a smash hit! Thank you!
This recipe was amaazing!! Super moist cupcakes and the icing isnt too sweet which I love, the blueberries pair super well with the tartness of the lemon. Massive hit, I recommend.
Is it supposed to be 2 tsp of baking powder? I made these and they didn’t rise at all. Filled with 2/3 full and that’s what I got, 2/3 full. They were very dense and the icing was good but not very thick. Did I do something wrong? The flavor of the cupcakes was great. But….
Hi Cynthia, the 2 teaspoons of baking powder is correct. Is your baking powder fresh? We find it starts to lose its power after about 3 months or so, even if it’s not technically expired. Be careful not to overmix the batter, too, as that can cause cakes/cupcakes to bake up squat and flat. Thank you for giving these a try!
Hi Sally, I love your recipes but I’m hoping you could offer an alternative to egg…
Hi Simran, we haven’t tested these cupcakes with any egg substitutes, but let us know if you try anything.
I made these cupcakes today and the lemon blueberry cake for Easter and they were a huge hit! Everyone loved them! I also added lemon juice and zest to the icing and it turned out great.
I’m going to have to do 3 batches for a birthday party. Just wondering if the frosting makes just enough for one batch or if it makes extra? Before I head to the store to buy supplies.
Hi Cass, the frosting is enough for one batch of cupcakes. Hope they’re a hit!
Hi Sally, it’s my birthday this Friday and I wanted to make your lemon and blueberry cake. But unfortunately the price of fresh blueberries have doubled recently!! So I was thinking of using frozen ones. However, I would like to make a smaller (6 inch cake) as per your cupcake recommendation. I noticed that in the cake recipe you say to thaw frozen berries and pat dry – but in your cupcake recipe you say to use frozen. Which do you recommend? To use frozen or to use thawed?
Hi Kelsie, we’d recommend using the berries frozen (without thawing). Enjoy!
Huge hit at the Church Easter party. These are beautiful and delicious, thank you Sally!
Huge hit at the Church Easter party. These are beautiful and delicious, thank you Sally!
Hi Sally.
I’m making these and bringing to a dinner which will take me about a 2 1/2 hour commute. I have a cupcake carrier. Any tips for keeping the frosting nicely piped? Was planning on using the recommended cream cheese frosting. Thanks.
Hi Betsy, a cupcake carrier will definitely help! Make sure the cupcake carrier is on a flat surface, too, to prevent it from moving around too much.
Thanks, Lexi.
They were a huge hit. And they were DELICIOUS. Adding to my go-to list, which consists of mostly recipes from Sally. Thanks so much.
For the lemon blueberry cupcakes I want to up ingredients measurments to make 24 cupcake in 1 batch
Hi Paula, For the best taste and texture, we highly recommend making the batter in separate batches instead of doubling all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
Am wanting to make the lemon blueberry cake but in a loaf tin which is 8cm x 21cm at the base. Am I better off halving the full cake recipe or using the cupcake one? Also does the buttermilk need to be at room temperature for the full cake? Am excited to make this, it looks amazing! Thank you!
Hi Lou, to make in a loaf tin, we recommend adding blueberries to this lemon pound cake recipe instead! We would stir in about 1 cup blueberries to that batter.
Can I double the recipe? Or is it best to do it in 2 batches. I need 24 cupcakes
Hi Marie, For the best taste and texture, we highly recommend making the batter in separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
Hi, Sally! I want to try making your Lemon Blueberry Layer Cake for my brother’s birthday however, fresh and frozen blueberries are not readily available in our country, the Philippines. The closest thing that we have here is the canned blueberry pie filling and topping. I just wanna ask if it can be a good substitute for the fresh/frozen ones and what do you think the necessary adjustments that should be done. Thank you!
Hi Pao, we do not recommend canned blueberry pie filling/topping. There are often added sugars and liquids in the filling, which would change the texture of the cake and require recipe testing to perfect. Fresh or frozen blueberries really are best here!
I made your lemon blueberry cake last week for dinner with friends, and they all agreed that it was the best cake they’d ever had! My son and his fiancé would like me to make lemon blueberry cupcakes for their wedding, but they’d like them made in the decorative cupcake holders that you fill and set on a cookie sheet to bake. The cups are taller than a regular cupcake wrapper. Any time or temperature cooking suggestions? I had a massive fail when I used the lemon blueberry cake recipe (before realizing you had a cupcake recipe). They came out crazy dense and gummy and I wasn’t sure if it was because they’re taller than regular cupcakes or the time and temp didn’t work. Today I’ll use your cupcake version which I notice doesn’t use brown sugar. If you could help me with the time and temperature I’d greatly appreciate it!
Hi Lisa, we’re so glad the cake was a hit! We haven’t tried those particular cupcake wrappers, but we’d use the same baking temperature and time should be about the same. Keep a close eye on them and use a toothpick to test for doneness. You may also want to try baking just a few at first to get a better feel of the best baking time, then finish baking off the rest of the batter. Hope this helps!
I used raspberry instead of blueberries as I prefer them and was so good! Really enjoyed making these, they were so good, I used Betty Crocker cream cheese icing just to be quicker and save time! Was delicious