I find myself returning to these lemon blueberry cupcakes every spring, right when the days start getting longer and I’m craving something bright and fresh. They have a wonderfully soft and tender crumb, are bursting with juicy berries, and come together so quickly that they feel special without requiring a whole afternoon of effort. It’s a recipe I love for its reliability and pure, simple flavors.
This recipe is perfect for beginner bakers because the steps are straightforward and the results are consistently delicious. The combination of tangy lemon and sweet blueberries is classic for a reason, and the simple cream cheese frosting adds the perfect creamy finish. We’ll focus on a few key techniques, like creaming the butter properly, to guarantee a light, fluffy texture every time.
Achieving the Perfect Cupcake Texture
The secret to a moist yet fluffy cupcake lies in creating tiny air pockets in the batter. This process starts with creaming the softened butter and sugar together until the mixture is visibly lighter in color and texture. Using room temperature ingredients, especially eggs and milk, is crucial. Cold ingredients can cause the butter to seize up, preventing it from blending smoothly and resulting in a dense, heavy cupcake. Taking a few extra minutes to let your ingredients sit on the counter will make all the difference in achieving a tender, professional-quality crumb.
How to Balance Lemon Flavor
To get a bright, authentic lemon flavor, this recipe uses both fresh lemon juice and zest. The juice provides the signature tartness, while the zest, which contains the lemon’s essential oils, delivers a fragrant, deep citrus aroma that permeates the entire cupcake. If you want an even more intense lemon profile, you can add a half teaspoon of lemon extract along with the vanilla. This boosts the flavor without adding extra liquid, which could alter the batter’s consistency. Always zest your lemon before you juice it—it’s much easier that way.
Choosing and Prepping Your Blueberries
While fresh blueberries are ideal when in season, frozen blueberries work beautifully here, too. The key is to not thaw them before adding them to the batter; this helps prevent them from bleeding their color and turning the batter purple. A great chef’s trick is to toss the berries (fresh or frozen) in a tablespoon of the measured flour mixture before folding them in. This light coating helps suspend the fruit within the batter, preventing all the blueberries from sinking to the bottom of your cupcakes during baking.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12 cupcakes
- Difficulty: Easy
Ingredients
For the Lemon Blueberry Cupcakes
- 210g (1 and 3/4 cups) all-purpose flour
- 4g (1 teaspoon) baking powder
- 2g (1/2 teaspoon) salt
- 113g (1/2 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 100g (2 large) eggs, room temperature
- 5g (1 teaspoon) vanilla extract
- 60g (1/4 cup) fresh lemon juice
- 6g (1 tablespoon) lemon zest, from 1 lemon
- 120g (1/2 cup) milk, room temperature
- 150g (1 cup) fresh or frozen blueberries
For the Cream Cheese Frosting
- 226g (8 ounces) cream cheese, softened
- 240g (2 cups) powdered sugar
Step-By-Step Instructions
- Preheat Oven and Prepare Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This preparation ensures the cupcakes bake evenly and don’t stick, making for easy removal and cleanup.
- Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking aerates the flour and evenly distributes the leavening and salt, which is key for a consistent rise and flavor.
- Cream Butter and Sugar
In a large bowl using a stand or hand mixer, beat the softened butter and granulated sugar together on medium speed for about 3 minutes. The mixture should become pale, light, and fluffy as air is incorporated, which creates a tender cupcake structure.
- Add Wet Ingredients
Add the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl, then mix in the vanilla extract, fresh lemon juice, and lemon zest until combined.
- Combine Ingredients
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix only until the last streaks of flour disappear to avoid overworking the gluten, which can make cupcakes tough.
- Fold in Blueberries
Gently fold in the blueberries with a spatula until they are evenly distributed throughout the batter. To prevent them from sinking, you can toss the berries in 1 tablespoon of the flour mixture before adding them.
- Fill Cupcake Liners
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. This leaves enough space for the cupcakes to rise without spilling over the top.
- Bake
Bake for 15-18 minutes. The cupcakes are done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting
While the cupcakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and powdered sugar with a mixer on medium speed until the frosting is smooth and creamy. Ensure the cream cheese is fully softened to avoid lumps.
- Frost and Decorate
Once the cupcakes are completely cool—frosting warm cupcakes will cause it to melt—frost them as desired. Garnish with a little extra lemon zest or a few fresh blueberries before serving.
If you enjoy this dish, try our Easy Vanilla Cake Recipe for Beginners for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Berry Swap: Substitute an equal amount of fresh or frozen raspberries or chopped strawberries for the blueberries.
- Dairy-Free Option: Use a plant-based butter substitute and unsweetened almond or soy milk for a dairy-free version. Use a dairy-free cream cheese for the frosting.
- Flavor Boost: Add 1/2 teaspoon of almond extract along with the vanilla for a subtle, nutty depth that pairs well with the lemon and berries.
Make-Ahead, Storage & Reheat
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, allow refrigerated cupcakes to sit at room temperature for about 20-30 minutes before serving.
Nutrition
- Serving Size: 1 cupcake
- Per Serving: 220 calories, 3g protein, 10g fat, 30g carbs
- Per 100g: 290 calories, 4g protein, 13g fat, 40g carbs
- Estimates only.
FAQ
Why do my cupcakes sometimes turn out dense or gummy, not fluffy?
This often happens from overmixing the batter after adding flour, which develops too much gluten. Mix the wet and dry ingredients just until combined for a tender crumb.
Do room temperature ingredients like eggs and milk really matter much?
Yes, they are key. Room temperature ingredients emulsify better, creating a smooth, uniform batter that traps air. This leads to a fluffier rise and an even texture.
Can I substitute all-purpose flour if I don’t have any cake flour?
You can, but expect a slightly denser crumb. Cake flour has less protein, which yields a finer, more tender texture. This recipe is designed for that delicate result.
What causes cupcakes to sink in the middle after they have baked?
Sinking is usually caused by underbaking or opening the oven door too soon, which drops the temperature. Use a toothpick to ensure the center is fully cooked.
How can I make my cream cheese frosting perfectly smooth, not lumpy?
For a truly smooth frosting, your butter and cream cheese must be fully at room temperature. Cold ingredients won't combine evenly, which is what creates those lumps.
Is it better to freeze these cupcakes frosted or unfrosted for later?
Freeze them unfrosted for the best results. Let them cool completely, then wrap them well. Thaw at room temperature before frosting and serving for a fresh taste.
My frosted cupcakes are hard from the fridge. How can I serve them?
Let them sit at room temperature for about 20-30 minutes before serving. This allows the butter in the cake and frosting to soften, restoring their tender texture.
Can I use frozen blueberries, and do I need to thaw them first?
Yes, use them directly from the freezer. Tossing frozen berries in a little flour before folding them in helps prevent them from sinking or bleeding color into the batter.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Medium mixing bowl
- Large mixing bowl
- Stand or hand mixer
- Spatula
- Wire cooling rack
Ingredients
- 210 g (1 and 3/4 cups) All-purpose flour
- 4 g (1 teaspoon) Baking powder
- 2 g (1/2 teaspoon) Salt
- 113 g (1/2 cup) Unsalted butter softened
- 200 g (1 cup) Granulated sugar
- 100 g (2 large) Eggs room temperature
- 5 g (1 teaspoon) Vanilla extract
- 60 g (1/4 cup) Fresh lemon juice
- 6 g (1 tablespoon) Lemon zest from 1 lemon
- 120 g (1/2 cup) Milk room temperature
- 150 g (1 cup) Fresh or frozen blueberries
- For the Cream Cheese Frosting
- 226 g (8 ounces) Cream cheese softened
- 240 g (2 cups) Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together on medium speed for about 3 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the bowl, then mix in vanilla extract, fresh lemon juice, and lemon zest.
- Add the flour mixture in three parts, alternating with milk in two parts, beginning and ending with dry ingredients; mix only until no flour streaks remain.
- Gently fold in the blueberries, tossed with 1 tablespoon of flour to prevent sinking.
- Divide batter evenly among the 12 cupcake liners, filling about two-thirds full.
- Bake for 15-18 minutes until a toothpick comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack.
- While cupcakes cool, beat softened cream cheese and powdered sugar on medium speed until smooth and creamy.
- Frost the completely cooled cupcakes and optionally garnish with lemon zest or fresh blueberries.
