Lemon Blueberry Cupcakes

This easy Lemon Blueberry Cupcakes recipe has a soft, fluffy and moist cupcake with a delicious creamy cream cheese frosting. The fresh sweet blueberries pair so well with the bright zesty notes of the lemon creating a very popular cupcake bursting with flavor!!

If you enjoy cupcakes try my strawberry cupcakes, peanut butter cupcakes, vanilla cupcakes, apple cider cupcakes with cream cheese and lemon cupcakes with raspberry buttercream.

this recipe!

Blueberry and lemon cupcakes recipe

You will love how the refreshing flavors of the lemon juice and zest combine with the burst of blueberries you get in every bite.

I love how the citrusy aroma of the lemons fills the kitchen when you make them!!

Perfect to serve at showers, birthdays, spring or summer potlucks or for an easy breakfast on the go. Of course they are always enjoyed by many for a yummy treat or snack anytime.

Try my other easy desserts like, lemon loaf, simple moist coconut cake, lemon dump cake with cream cheese, cherry pineapple dump cake, fresh peach dump cake and my best ever lemon poke cake recipe.

Ingredients

Cupcake Ingredients

• All Purpose Flour
• Baking Powder
• Salt
• Sugar
• Eggs
• Butter – unsalted butter at room temperature
• Buttermilk
• Blueberries – fresh blueberries

Frosting Ingredients

• Cream Cheese – full fat cream cheese at room temperature
• Butter – unsalted butter at room temperature
• Powdered Sugar
• Lemons – juice and zest from 1 to 2 lemons
• Salt – pinch of salt to your tastes

How to make lemon blueberry cupcakes

STEP ONE – Preheat oven to 350°F. Add cupcake liners to the pan and set aside.

STEP TWO – in a large mixing bowl, combine flour, baking powder and salt.

STEP THREE – In a separte large mixing bowl, mix the butter and sugara on medium-high speed for 1 minute. Pause to scrape the sides and bottom of the bowl.

STEP FOUR – Add in the eggs, buttermilk, lemon juice and lemon zest. Mix to combine.

STEP FIVE – On low speed, add in the flour mixture.

STEP SIX – Gently fold in the blueberries.

STEP SEVEN – Scoop 3 tablespoons of the batter into each cupcake liner.

STEP EIGHT – Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. 

ALLOW TO COOL 30 MINUTES BEFORE FROSTING

Make the Frosting

STEP NINE – To make the frosting, mixt together the cream cheese and butter for 1 – 2 minutes on medium high speed. 

STEP TEN – Slowly add in the powdered sugar until fully combined, pausaing to scrape down the sides of the bowl.

STEP ELEVEN – Add in the lemon juice, lemon zest and salt.

STEP TWELVE – Mix again until frosting is light and smooth. Transfer to a piping bag.

STEP THIRTEEN – Frost each cupcake, the garnish with fresh blueberris and lemon zest. (optional)

Storage instructions

Store using an airtight container in the fridge for 3 days.

Freeze in a single layer using a freezer-safe container for 2 months.

Thaw at room temperature just until thawed before serving.

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