These delicious lemon blueberry cupcakes with lemon cream cheese frosting will be a crowd pleasure. This is a classic flavor combination that is sure to become one of your favorite cupcake recipes.
Looking for other tasty cupcake recipes? Check out my chocolate eclair cupcakes.
Delicious Lemon Blueberry Cupcakes
As you are planning your next celebration – whether it be a baby shower, wedding shower, birthday, holiday, or simple gathering with friends or family – I hope you will consider making these amazing cupcakes.
Food is something that brings people together, and I delight in the thought that some of the ideas and recipes I provide here at Meaningful Mama go toward building the relationships that have been a blessing in your life.
Ingredients Needed to Make thus Blueberry and Lemon Cupcake Recipe
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1/2 tsp salt + 1/4 more for frosting
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup unsalted butter (room temp) + 1/2 cup unsalted butter (room temp) for frosting
- 2 lemons (¼ cup juice and the zest of both lemons) + 1-2 lemons (about 2 Tbsp of juice and the zest of one lemon
- 1/2 cup buttermilk (easy homemade buttermilk recipe here)
- 1 cup blueberries
- 8 oz room temp full fat cream cheese (room temp)
- 2 1/2 cups powdered sugar
*For a stronger lemon flavor, use the zest of both lemons.
Step-by-Step Instructions on How to Make Lemon Blueberry Cupcakes
- Preheat oven to 350 degrees F. Add cupcake liners to the muffin tin.
- In a bowl, combine flour, baking powder, and 1/2 tsp salt.
- In another large bowl, beat together the 1/2 cup softened butter and granulated sugar on medium-high speed for 1 minute. Pause to scrape the bowl, and then add in the eggs, buttermilk, 1/4 cup lemon juice, and zest of two lemons. Combine completely.
- On low speed, add in the flour mixture, about one cup at a time. Once fully combined, gently fold in the blueberries.
- Scoop 3 Tbsp of mixture into each cupcake liner.
- Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- To make the frosting, mix the cream cheese and 1/2 cup butter for 1-2 minutes on medium-high speed.
- Slowly add in the powdered sugar until fully combined.
- Pause to scrape the sides of the bowl and add in the 2 Tbsp lemon juice, zest, and pinch of salt. For a stronger lemon flavor, add in more lemon zest. I like to zest my lemons and then chop the zest even smaller for a nice texture.
- Mix again until frosting is light and smooth. Transfer to a piping bag.
- Remove cupcakes from the oven and allow to cool on a rack for at least 30 minutes before frosting.
- Top cupcakes with blueberries or lemon zest if desired. Enjoy!
Enjoy this tasty treat with the ones you love. Cupcakes tend to bring out the child in all of us.
Delicious Lemon and Blueberry Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp salt + 1/4 more for frosting
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup unsalted butter room temp + 1/2 cup unsalted butter (room temp) for frosting
- 2 lemons ¼ cup juice and the zest of both lemons + 1-2 lemons (about 2 Tbsp of juice and the zest of one lemon
- 1/2 cup buttermilk easy homemade buttermilk recipe here
- 1 cup blueberries
- 8 oz room temp full fat cream cheese room temp
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to the muffin tin.
- In a bowl, combine flour, baking powder, and 1/2 tsp salt.
- In another large bowl, beat together the 1/2 cup softened butter and granulated sugar on medium-high speed for 1 minute. Pause to scrape the bowl, and then add in the eggs, buttermilk, 1/4 cup lemon juice, and zest of two lemons. Combine completely.
- On low speed, add in the flour mixture, about one cup at a time. Once fully combined, gently fold in the blueberries.
- Scoop 3 Tbsp of mixture into each cupcake liner.
- Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- To make the frosting, mix the cream cheese and 1/2 cup butter for 1-2 minutes on medium-high speed.
- Slowly add in the powdered sugar until fully combined.
- Pause to scrape the sides of the bowl and add in the 2 Tbsp lemon juice, zest, and pinch of salt. For a stronger lemon flavor, add in more lemon zest. I like to zest my lemons and then chop the zest even smaller for a nice texture.
- Mix again until frosting is light and smooth. Transfer to a piping bag.
- Remove cupcakes from the oven and allow to cool on a rack for at least 30 minutes before frosting.
- Top cupcakes with blueberries or lemon zest if desired. Enjoy!
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