Sunshine in a Cupcake: Lemon Blueberry Delights!

Get ready to bake up a batch of pure joy, because our Lemon Blueberry Cupcakes are here to bring a touch of sunshine straight to your kitchen! This isn’t just any dessert; it’s a vibrant and delicious celebration of two of our favorite flavors. Imagine the bright, zesty tang of fresh lemon perfectly mingling with the sweet burst of ripe blueberries, creating a taste sensation that will light up any room.

These cupcakes are the ideal treat for welcoming spring gatherings, adding a touch of elegance to afternoon teas, or simply whenever you crave a moment of pure bliss. They are light yet decadent, with a wonderfully tender crumb that holds up to all that juicy blueberry goodness. And the best part? We’ve topped them with a rich, tangy Lemon Cream Cheese Frosting that takes them to a whole new level of deliciousness.

Before you get started on this irresistibly delicious project, be sure to gather all your ingredients! With the perfect balance of tang and sweetness, these cupcakes are guaranteed to be a crowd-pleaser and a new favorite in your recipe book. Let’s get baking and create a little edible sunshine!

More Lemon Blueberry Recipes You’ll Love!

Get ready to fill your kitchen with the most enchanting aromas and your taste buds with pure delight! Our Lemon Blueberry Bundt Cake is a truly delightful treat for spring and summer gatherings, offering a refreshing burst of sunshine and sweet berries in every single bite.

These yummy cupcakes are a lemon lover’s delight! They have a soft and light texture with the addition of tart blueberries and topped with sweet cream cheese frosting. The flavor combination in these Lemon Blueberry Bakery-Style Cupcakes with Lemon Cream Cheese Frosting is to die for! 

N eed a unique drink for summer entertaining?  You’ll love this Sparkling Maple Blueberry Lemonade! Just a hint of real maple syrup is used in the simple syrup for this recipe. This adds a hint of rich maple goodness, without overpowering the other flavors.

Lemon Blueberry Cupcakes Ingredients:

• 1 and 3/4 cups of all-purpose flour
• Another, 2 tablespoons all-purpose flour, set aside
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup full-fat sour cream
• 1/2 cup whole milk
• 3 tablespoons fresh lemon juice, divided
• 3/4 cup fresh or frozen blueberries; if using frozen, do not thaw first
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon lemon extract
• 1 large egg plus one egg yolk, at room temperature
• 2 teaspoons finely grated lemon zest

Lemon Cream Cheese Frosting Ingredients:

• 1/2 cup (1 stick) unsalted butter, very soft
• (1) 8-ounce block of full-fat cream cheese, very soft
• 4 cups confectioners’ sugar
• 1 and 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
• 1/2 teaspoon finely grated lemon zest

Preparation for Cupcakes:

1. In a small bowl, add the frozen blueberries. Toss them with 1 tablespoon of lemon juice to coat them and then add 2 tablespoons of flour and toss to coat again. Put blueberries in the freezer while you complete the preparations.
2. In a medium-sized bowl, mix together the 1 ¾ cups of flour, baking powder, baking soda, and salt, set aside
3. In another medium-sized bowl, whisk together the sour cream, milk, and the remaining two tablespoons of lemon juice, set aside
4. In a large bowl, use a hand mixer on medium speed to cream the butter until smooth.
5. Add in the sugar and lemon extract and mix until well combined. 
6. Add in the egg and egg yolk, and mix well again. 
7. Adjust the mixer speed to low and add ½ of the flour mixture, mix until just combined.
8. Then add in 1/2 of the sour cream mixture and, again, mix until just combined. 
9. Repeat the process again with the remaining flour and sour cream. Do not over-mix.
10. Remove the blueberries from the freezer and use a spatula to fold in the blueberries and lemon zest. 
11. Prepare a cupcake tin with liners, filling each 3/4 of the way full. You will have extra for three additional cupcakes after this set bakes. 
12. Bake for 16-24 minutes. Every oven is different, so start at 16 and continue to bake until they are slightly gold or until a toothpick inserted in the center comes out clean. 
13. Allow cupcakes to cool in the pan for a few minutes and then transfer them to a wire rack to cool. 
14. Once the pan is cool enough, fill the remaining liners and bake until done. 
15. Once cupcakes are completely cool, frost and decorate. 

Preparation for the Lemon Cream Cheese Frosting:

1. In a medium bowl, use a hand mixer to cream together the butter and cream cheese until smooth. 
2. Adjust the mixer to low speed and add the lemon juice; combine.
3. Now, slowly add the powdered sugar a little at a time until it is light and fluffy. using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, mixing until smooth. 
4. Add in the vanilla extract, lemon extract and lemon zest; mix again until smooth.
5. The frosting should be spreadable, but be able to hold its shape. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on each cupcake.

Print the Recipe:

Lemon Blueberry Cupcakes

Yield: 24

Prep Time: 25 minutes

Cook Time: 24 minutes

Total Time: 49 minutes

Bursting with the brightness of fresh lemons and the sweetness of ripe blueberries, these cupcakes deliver a perfect balance of tang and delight in every bite. Light yet decadent, they are the ideal treat for spring gatherings, afternoon teas, or whenever you crave a touch of sunshine on your table. Before you get started, gather the following ingredients to ensure your Lemon Blueberry Cupcakes turn out irresistibly delicious.

Print

Ingredients

• Lemon Blueberry Cupcakes:
• Ingredients:
• ● 1 and 3/4 cups of all purpose flour
• ● Another, 2 tablespoons all-purpose flour, set aside
• ● 1 teaspoon baking powder
• ● 1/2 teaspoon baking soda
• ● 1/2 teaspoon salt
• ● 1/2 cup full-fat sour cream
• ● 1/2 cup whole milk
• ● 3 tablespoons fresh lemon juice, divided
• ● 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
• ● 1/2 cup (1 stick) unsalted butter, at room temperature
• ● 3/4 cup granulated sugar
• ● 1/2 teaspoon lemon extract
• ● 1 large egg plus one egg yolk, at room temperature
• ● 2 teaspoons finely grated lemon zest
• Lemon Cream Cheese Frosting:
• Ingredients:
• ● 1/2 cup (1 stick) unsalted butter, very soft
• ● (1) 8 ounce block full-fat cream cheese, very soft
• ● 4 cups confectioners' sugar
• ● 1 and 1/2 tablespoons fresh lemon juice
• ● 1/4 teaspoon vanilla extract
• ● 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
• ● 1/2 teaspoon finely grated lemon zest

Instructions

Preparation for Cupcakes:

1. In a small bowl, add the frozen blueberries. Toss them with 1 tablespoon of lemon juice to coat them and then add 2 tablespoons of flour and toss to coat again. Put blueberries in the freezer while you complete the preparations.
2. In a medium-sized bowl, mix together the 1 ¾ cups of flour, baking powder, baking soda and salt, set aside
3. In another medium-sized bowl, whisk together the sour cream, milk and the remaining 2 tablespoons of lemon juice, set aside
4. In a large bowl use a hand mixer on medium speed to cream the butter until it is smooth. on medium speed until smooth. 
5. Add in the sugar and lemon extract and mix together until well combined. 
6. Add in the egg and egg yolk, and mix well again. 
7. Adjust the mixer speed to low and add ½ of the flour mixture, mix until just combined.
8. Then add in 1/2 of the sour cream mixture and, again, mix until just combined. 
9. Repeat the process again with the remaining flour and sour cream. Do not over-mix.
10. Remove the blueberries from the freezer and use a spatula to fold in the blueberries and lemon zest. 
11. Prepare a cupcake tin with liners, filling each 3/4 of the way full. You will have extra for three additional cupcakes after this set bakes. 
12. Bake for 16-24 minutes. Every oven is different, so start at 16 and continue to bake until they are slightly gold or until a toothpick inserted in the center comes out clean. 
13. Allow cupcakes to cool in the pan for a few minutes and then transfer them to a wire rack to cool. 
14. Once the pan is cool enough, fill the remaining liners and bake until done. 
15. Once cupcakes are completely cool, frost and decorate. 

 

Preparation for the Lemon Cream Cheese Frosting:

1. In a medium bowl, use a hand mixer to cream together the butter and cream cheese until smooth. 
2. Adjust the mixer to low speed and add the lemon juice; combine.
3. Now, slowly add the powdered sugar a little at a time until it is light and fluffy. using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, mixing until smooth. 
4. Add in the vanilla extract, lemon extract and lemon zest; mix again until smooth. 
5. The frosting should be spreadable, but be able to hold its shape. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on each cupcake.

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