Zesty Lemon Blueberry Cupcakes

These zesty lemon blueberry cupcakes are light, fluffy, and bursting with fresh flavor. A perfect balance of tart lemon and sweet blueberries, each bite feels like a taste of summer. Whether I’m hosting a brunch or just craving a homemade treat, these cupcakes always hit the spot.

Why You’ll Love This Recipe

I love how refreshing and fruity these cupcakes are. The combination of fresh blueberries and bright lemon zest makes them stand out from more traditional cupcakes. They’re soft, moist, and topped with a tangy lemon cream cheese frosting that ties it all together. These are perfect for spring and summer gatherings, baby showers, or even as a cheerful everyday dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Lemon juice
• Whole milk
• Fresh blueberries
• Cream cheese (for frosting)
• Powdered sugar (for frosting)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.

4. I mix in the vanilla extract, lemon zest, and lemon juice.

5. I alternate adding the dry ingredients and milk, mixing until just combined.

6. I gently fold in the blueberries with a spatula.

7. I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.

8. While the cupcakes cool, I prepare the lemon cream cheese frosting by beating together softened cream cheese, butter, powdered sugar, and a splash of lemon juice.

9. Once the cupcakes are completely cooled, I frost them and garnish with extra lemon zest or blueberries if I feel fancy.

Servings and timing

This recipe makes about 12 cupcakes. I usually spend around 15 minutes prepping and about 20 minutes baking, with some extra time for cooling and frosting. Altogether, I can have these ready to serve in about 45–50 minutes.

Variations

• I sometimes swap out the blueberries for raspberries if I’m in the mood for a different twist.

• For a dairy-free version, I use almond milk and vegan butter.

• A lemon glaze instead of frosting is a great lighter option.

• I occasionally fold in white chocolate chips for a sweeter variation.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to two days, or in the fridge for up to five. If refrigerated, I let them sit at room temp for about 20 minutes before serving. I don’t recommend reheating, as the frosting can melt, but they taste great chilled or room temp.

FAQs

How do I keep the blueberries from sinking?

I toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed.

Can I use frozen blueberries?

Yes, I use frozen blueberries when fresh ones aren’t available. I don’t thaw them before mixing into the batter to prevent discoloration.

What’s the best way to zest a lemon?

I use a microplane or fine grater to get just the yellow part of the peel. It adds a strong, fragrant lemon flavor without the bitterness.

Can I make these cupcakes in advance?

Yes, I often bake the cupcakes a day ahead and frost them right before serving to keep them fresh.

Can I make this into a cake instead of cupcakes?

Absolutely. I pour the batter into a greased 8-inch round cake pan and bake for about 25–30 minutes, checking for doneness with a toothpick.

Conclusion

These lemon blueberry cupcakes are a bright and flavorful treat that I always come back to. They’re easy to make, gorgeous to serve, and taste like sunshine in every bite. Whether for a party or just a little indulgence, they never disappoint.

Zesty Lemon Blueberry Cupcakes

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Zesty Lemon Blueberry Cupcakes are a light, fluffy dessert bursting with fresh lemon zest and juicy blueberries. These moist cupcakes are topped with tangy lemon cream cheese frosting, making them the perfect treat for spring and summer gatherings. Whether you’re hosting brunch or looking for a refreshing everyday dessert, these lemon blueberry cupcakes are always a hit.

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Ingredients

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Lemon juice
• Whole milk
• Fresh blueberries
• Cream cheese (for frosting)
• Powdered sugar (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
5. Alternate adding the dry mixture and milk to the wet ingredients, mixing until just combined.
6. Toss blueberries in a little flour, then gently fold them into the batter.
7. Divide batter among liners and bake for 18–20 minutes or until a toothpick comes out clean.
8. While cupcakes cool, beat cream cheese, butter, powdered sugar, and lemon juice for frosting.
9. Once cooled, frost cupcakes and garnish with lemon zest or blueberries if desired.

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Notes

• Tossing blueberries in flour helps prevent sinking.
• Use frozen blueberries straight from the freezer to avoid discoloration.
• Store at room temp for 2 days or refrigerate for up to 5 days.
• Frost just before serving for best freshness.
• Can be converted into an 8-inch cake (bake 25–30 minutes).
• Substitute raspberries or add white chocolate chips for variations.