There’s something about spring that makes us crave brightness—not just in the sky, but on our plates. After months of cozy, hearty meals, the first signs of fresh produce awaken something in our kitchens. For my family, spring means it’s finally time to pull out our treasured recipe for lemon blueberry cupcakes—a dessert that somehow manages to capture sunshine in a bite.

These cupcakes have been a centerpiece at our spring brunches, baby showers, and even the occasional lazy Sunday where we just need something sweet to brighten the mood. My grandmother used to say that the scent of lemon zest in the air meant a good day was ahead. She’d often fold blueberries into the batter with care, sharing how they reminded her of childhood summers in the countryside, where bushes were heavy with fruit and hands were always stained purple by afternoon.

What makes these cupcakes so memorable is the way the tart citrus flavor pairs with the burst of juicy blueberries, all nestled in a soft, fluffy crumb. Topped with a silky lemon cream cheese frosting, they’re irresistible. Whether you’re celebrating something special or just savoring a moment of peace with a cup of tea, these lemon blueberry cupcakes are always the right choice.

Why You’ll Love This Recipe

• Fresh and flavorful: The zesty lemon and plump blueberries offer a refreshing bite with every forkful.
• Moist texture: Thanks to the buttermilk and butter, each cupcake is soft, light, and tender.
• Perfect for spring or summer: These are ideal for brunches, birthdays, or any sunny afternoon.
• Simple ingredients: No complicated tools or fancy steps—just easy baking that tastes like it came from a bakery.
• Make-ahead friendly: Bake them in advance and frost the next day for effortless hosting.

INGREDIENTS YOU’LL NEED:

For the Cupcakes:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup buttermilk
• 1 cup fresh blueberries

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract

How to Make Lemon Blueberry Cupcakes

Creating these cupcakes is a joyful process that fills your kitchen with the scents of citrus and cake. Don’t rush—take the time to enjoy each step, just like my grandmother did.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy—about 2 to 3 minutes.

Step 4: Add Eggs and Citrus Flavors
Add the eggs one at a time, mixing well after each. Then stir in the vanilla, lemon juice, and lemon zest. The fragrance alone will make you smile.

Step 5: Alternate Wet and Dry
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour. Mix just until combined.

Step 6: Fold in the Blueberries
Toss the blueberries with a spoonful of flour (this helps prevent them from sinking). Gently fold them into the batter with a spatula.

Step 7: Fill and Bake
Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then move to a wire rack to cool completely.

To Make the Frosting:

Step 8: Beat the Cream Cheese and Butter
In a clean bowl, beat the cream cheese and butter together until smooth and creamy.

Step 9: Add the Flavor
Mix in lemon juice, lemon zest, and vanilla extract.

Step 10: Sweeten and Whip
Gradually add powdered sugar, one cup at a time, beating until the frosting is fluffy and smooth.

Step 11: Frost the Cupcakes
Once cupcakes are completely cool, frost them using a piping bag or a spatula. Top with a sprinkle of lemon zest or a few fresh blueberries for a finishing touch.

HELPFUL TIPS:

• Use room temperature ingredients for a smoother batter and better texture.
• Tossing blueberries in flour keeps them evenly distributed.
• Don’t overmix once you add the flour—this keeps the cupcakes tender.
• If you want a pop of color, use a mix of blueberries and raspberries.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These lemon blueberry cupcakes are best served the day they’re frosted, but they keep beautifully if stored correctly. The frosting firms up nicely in the fridge and adds a cool, tangy contrast to the soft cake.

NUTRITIONAL INFORMATION:

Per cupcake (estimated):

• Calories: 320
• Fat: 18g
• Carbohydrates: 38g
• Sugar: 28g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blueberries?
Yes. Don’t thaw them first—fold them into the batter frozen to avoid too much moisture.

Can I make these cupcakes gluten-free?
Yes, substitute a good quality 1-to-1 gluten-free baking flour.

Can I prepare the frosting ahead of time?
Absolutely. Store it in the fridge for up to 3 days. Let it come to room temperature before using.

STORAGE INSTRUCTIONS:

• At Room Temperature: Unfrosted cupcakes can sit in an airtight container for up to 2 days.
• Refrigerated: Frosted cupcakes keep in the fridge for up to 5 days. Let them soften at room temp before serving.
• Freezer: Freeze unfrosted cupcakes up to 2 months. Wrap tightly and thaw overnight in the fridge before frosting.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce – A Burst of Sweet and Tangy Delight!
• Small Batch Vegan Boston Cream Pie Cupcakes
• White Chocolate Blueberry Cheesecake Cupcakes
• Salted Caramel Kentucky Butter Cake

CONCLUSION:

There’s no better way to celebrate spring’s arrival than with a batch of these lemon blueberry cupcakes. Whether you’re baking them for loved ones or treating yourself on a slow weekend, they bring joy with every bite. The delicate crumb, the tangy frosting, the burst of fresh berries—it’s a dessert that’s both simple and sensational. Happy baking, and may your kitchen always smell like sunshine.

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