Blueberry Lemon Cupcakes (video)

These blueberry lemon cupcakes are simply amazing! The cake is delicate and moist, dotted with blueberries and frosted with a fluffy whipped cream and cream cheese frosting! You’ll love the combination of sweet and tart flavors! Plus, they’re super easy to make! Enjoy these blueberry cupcakes for any occasion or just because!

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Ingredients for Cupcakes

These delicate and moist blueberry cupcakes are one of my favorites! Each bite is bursting with juicy blueberries and lemon zest flavor! You can use fresh or frozen berries for this recipe. If you are using frozen berries, make sure to thaw them out before adding and drain any extra liquids. For the lemon flavor, you can use regular or Meyer lemons. Meyer lemons are slightly sweeter and have more flavor! Add the zest and the lemon juice for the most flavor!

How to Make Blueberry Lemon Cupcakes

Here’s how to make these delicious cupcakes!

1. Preheat the oven to 350F. Prepare the baking pans – line 12 regular cupcake tins or 48 mini cupcake tins.
2. Place the softened butter and sugar into a mixer bowl and whisk on medium to high speed until light and fluffy, about 4 minutes. Add the eggs and whisk for another 2 to 3 minutes, until well combined.
3. Combine flour and baking powder in a separate mixing bowl. Add approximately half of the milk and flour in the cake batter and mix using whisk attachment. Add remaining milk and flour by hand, folding in carefully to avoid over-mixing.
4. Add the blueberries, the lemon zest and lemon juice and stir in just until combined. Fill each cupcake about three-quarters of the way full.
5. Bake in preheated oven until tops are golden brown and toothpick comes out clean, about 23 to 26 minutes.
6. Remove the cupcakes from pan and let cool completely on a wire rack before frosting.

Cream Cheese Frosting

This light and fluffy whipped cream and cream cheese frosting is the perfect complement to my blueberry lemon cupcakes! I used whipped cream cheese in my video recipe but both regular and whipped will work great! If you’re using regular cream cheese, just mix it for a few minutes longer, then add the heavy cream. Mix together the heavy cream, sugar, cheese and lemon zest until stiff peaks form. Pipe the frosting onto each cupcake after they are completely cooled! Make sure they are cooled, otherwise the frosting will melt!

More Recipes

Enjoyed this blueberry lemon cupcake recipe? Check out some of my other delicious recipes!

• Raspberry Lemon Cupcakes – lemon cupcakes with raspberry buttercream.
• Strawberry Basil Cupcakes – unique and delicious fruity cupcakes!
• Coconut Cupcakes – light and fluffy coconut cakes with meringue frosting!
• Strawberry Cupcakes – delightful and fruity cupcakes topped with strawberry buttercream!
• Cinnamon Crumble Blueberry Muffins – the best blueberry muffins recipe, with tons of cinnamon flavor!

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Blueberry Lemon Cupcakes (video)

15 mins prep + 25 mins cook

24 regular cupcakes

Easy and delicious blueberry lemon cupcakes with loads of blueberries and cream cheese frosting!

Ingredients 

US Customary - Metric

• 1/4 cup butter, softened at room temperature
• 1 1/2 cups white granulated sugar
• 2 large eggs
• 1 cup milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• zest and juice from 1 lemon
• 1 cup blueberries, fresh or fresh, thawed

For Frosting:

• 2 cups heavy cream
• 2/3 cup confectioner's sugar
• 8 ounces cream cheese, softened at room temperature
• zest from 1 lemon

Instructions

• Preheat the oven to 350F. Prepare the baking pans - line 24 regular cupcake tins or 48 mini cupcake tins.
• Place the softened butter and sugar into a mixer bowl and whisk on medium to high speed until light and fluffy, about 4 minutes. Add the eggs and whisk for another 2 to 3 minutes, until well combined. Combine flour and baking powder in a separate mixing bowl. Add approximately half of the milk and flour in the cake batter and mix using whisk attachment. Add remaining milk and flour by hand, folding in carefully to avoid over-mixing. Add the blueberries, the lemon zest and lemon juice and stir in just until combined.
• Fill each cupcake about three-quarters of the way full. Bake in preheated oven until tops are golden brown and toothpick comes out clean, about 23 to 26 minutes. Remove the cupcakes from pan and let cool completely on a wire rack before frosting.
• For the frosting: place the cream cheese into a large mixing bowl and whisk for a few minutes on high speed until light and fluffy. Add the chilled heavy cream, sugar and lemon zest and continue whisking on high speed for 3 to 4 minutes, until stiff peaks form. Transfer the frosting into a pastry bag and decorate the cupcakes. Garnish with more lemon zest or sugar crystals. Store the cupcakes in the refrigerator when not enjoying.

Nutrition

Calories: 232kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 109mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg