Homemade Lemon Blueberry Cupcakes are topped with luscious Lemon Cream Cheese Frosting and Fresh Blueberries! The moist lemon cupcakes are so flavorful and bursting with juicy blueberries. This recipe is such a crowd-pleaser and perfect for Summer birthday parties, picnics, or barbecues!
Lemon Blueberry Cupcake Recipe
TGIF, my friends!!! The weekend is at our fingertips and I couldn’t be more excited… to do nothing. I’m talking a feet kicked up on the coffee table, delivery menus at arms length, and Law & Order on loop kind of weekend. After 4 epic recipe fails, an inbox that just won’t quit, and the return of allergy season, I just need it.
What’s on the horizon for your weekend? Relaxing? Adventuring? Baking some of my recipes?
If you bake one recipe this weekend, may I suggest these beautiful lemon blueberry cupcakes? They’re quite simple to make, but yield very impressive results. The cupcakes themselves are supremely moist, just sweet enough, and exploding with blueberries in every bite.
The batter will be quite thick, but fret not, as they bake up beautifully!
The lemon cream cheese frosting is a breeze to whip up and compliments the lemon blueberry cupcakes perfectly. Start to finish, making the frosting should only take 10 minutes max, so you’ll have plenty of time to whip it up while the lemon blueberry cupcakes bake.
Tips and Tricks for Success:
- Before you begin assembling the batter for your lemon blueberry cupcakes, bring all liquid ingredients to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.
- I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!
- Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.
- Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.
- I don’t recommend adding more blueberries than called for to the batter because adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
- Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.
- Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.
- As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.
And if you’d like your cupcakes to look exactly like the ones in the photos, simply top them with fresh blueberries and finely grated lemon zest.
How to store Cupcakes?
Completely cooled cupcakes should be stored in an airtight container, on the counter, at room temperature. Cupcakes should be consumed within 48 hours of baking them. Technically speaking, they won’t go bad after that timeline, but they’ll start to dry out and won’t taste as fresh.
Can Cupcakes be Frozen?
Yes! Cool the cupcakes completely, then wrap each one tightly in plastic wrap, and place them in a freezer bag, then place them in the freezer. Cupcakes will keep, frozen, for up to two months. To defrost, simply unwrap the cupcakes and bring them to room temperature.
I made these lemon blueberry cupcakes for a friend who was having a hard time last week and she said they were like edible sunshine. I honestly couldn’t have put it better myself!
For more Blueberry Recipes, Check Out:
- Lemon Blueberry Bundt Cake
- Ultimate Lemon Blueberry Cake
- Jumbo Blueberry Crumb Muffins
- Lemon Blueberry Swirl Cheesecake
- Greek Yogurt Lemon Blueberry Scones
Bright, sweet, and beyond beautiful… what more could you ask for in a cupcake?
If you try this recipe for lemon and blueberry cupcakes, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day
Lemon Blueberry Cupcakes
Prep
Cook
Total
Yield 15 cupcakes
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
Ingredients
For the Lemon Blueberry Cupcakes:
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
- 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 (optional, but really amps up the lemon flavor)
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
For the Lemon Cream Cheese Frosting:
- 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
To Decorate:
- 1 teaspoon freshly grated lemon zest, optional
- 1/2 cup fresh blueberries, optional
Instructions
For the Lemon Blueberry Cupcakes:
- Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
- In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
For the Lemon Cream Cheese Frosting:
- In a medium bowl 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, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. 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 top of each cooled cupcake.
To Decorate:
- Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!
Notes
You will have enough batter to make 15 cupcakes. Cupcakes may be frozen, unfrosted and stored properly, for two months. Fresh or frozen blueberries may be used, if using frozen, do not thaw first. Lemon extract is optional, but recommended if you want a very lemony cupcake. This post contains affiliate links.
Courses Dessert
Cuisine Cupcakes
Nutrition Facts
Serving Size 1 cupcake
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Those are just beautiful! A little ray of sunshine for summer time eating!
Thank you, Roxana! They’re perfect for Summer parties 😉
I just tried making this recipe. And oh man! They are a little bit of a heaven. Thank u so much for sharing.
I am making theses for a party. I would like to frost & decorate them the night before. Do I need to refrigerate them?
Looks tasty.
Any substitute for sour cream?
Hi Yoedhita. I think full-fat greek yogurt could work 🙂
My ALWAYS go to for sour cream, baking or cooking such as Mexican dishes, is Greek plain yogurt. Same consistency, and I think it also is less calories with more protein.
These look incredible! I love blueberries!
Thank you, Megan! Blueberries are one of my favorites… especially when they’re in season 😉
These cupcakes look so great!!! Lovely flavor combination too 😀
These are stunning!! And perfect for the season. I love lemon with blueberry. I can already taste them! 🙂
Thank you, Megan! Blueberries are one of my favorites… especially when they’re in season 🙂
Bake it but find it too sweet for the cupcake. Possible to reduce the sugar for the batter?
Overall taste great just too sweet for me.
Thanks.
Hi! My daughter has requested these cupcakes for her 8th birthday. 🙂 I frequently bake ahead and freeze so I’m not scrambling on the day of her parties. Do you think these would freeze well or get soggy upon defrost because of the blueberries?
Thanks!
Oops! I now see that you say they can be frozen directly in the recipe! Sorry!!
Hi Bekah! No need to apologize 😉 I hope these cupcakes are a hit for your daughters party!
My cupcakes turned out terrible… I have no idea what happened to them☹️It’s really upsetting they totally exploded in my oven it was so bad☹️I thought that we’re going to be great
The cupcakes came out great! But I ended up with a lot of frosting. Can the frosting be refrigetared? Or frozen? If so, for how long?
Hi Erika. So happy they came out great! You can refrigerate the frosting for up to 5 days.
Very nice blend between lemon and blueberry cake so tempting taste you want to immediately eat it
Making these now, so far so good. This made slightly
More than a dozen.
Hello,
i love this!!
I’m from Germany and we dont use cups or spoons etc as a measure. Can you tell me these ingredients in gram und ml??
I love to bake these cupcakes
I Hope you can help me.
Hi!!
We made this on Sunday and it was beautiful! Love the batter recipe – our cupcakes were so moist.
The only thing was our frosting was a tad too sweet, will it work if we reduce the confectioners sugar?
Oh, and can we use the batter for different recipe twists? Will it work with strawberries or chocolates?
its good… i like it.. i found via pinterest..thx for share and i will try make it now.. hug from indonesia
These look Yummy. gotta try em…
These cupcakes look scrumptious! While it may not be summer now, they are sure to brighten up my fall! I am definitely going to try them, so I pinned them to both my Food Bloggers Coalition board and my Desserts board on Pinterest.
Thank you so much for the amazing recipe! They look beautiful, too. I can hardly wait to try them.
A great recipe my daughter would like it if in this Make a thank you for sharing this recipe is very useful for housewives like me
WOW WONDERFUL!!!!!!!!
Sounds delicious! Mmmmmm, that looks EXTREMELY tasty.
nice info ..
Can this recipe be used to make a cake? If so, how would you adjust the cooking time?
oh my god ! I love blueberries so much .thanks
Made them and they were excellent.
These cupcakes are amazeballs. I made them for my daughter’s second birthday today. I’ve never made cupcakes from scratch. These were easy and absolutely fantastic! So many compliments! Great recipe!!!
Looks delicious, but it’s such a long recipe. I doubt if I would make them. I’m just lazy like that.
I need 2 dozen, can I do a double batch with this recipe? Some recipes go wonky when you double them. Thanks!
Hi Kristal! I haven’t tried doubling this recipe, so I’m not sure if it will work. I don’t mean to be unhelpful, I just don’t want to say yes without knowing for sure. If you try it out, please let me know how it goes 🙂
I doubles it and they turned out perfect. My family loves them. Thank you so much!
These cupcakes are AMAZING!!! They’re not too heavy, and the balance of blueberry and lemon is perfect! I did not use the lemon extract because I don’t like a heavy lemon flavor. I’m so happy with how these turned out! They’re the perfect Spring/Summer cupcake! Thank you 🙂
Hello, is this frosting stiff enough to pipe flowers with? Thank you!
Wow this looks absolutely delicious! Can’t wait to give these a try! =) I’m always a little bit scared to add fresh fruit directly into a batter for fear that it will go bad quickly, but I think these won’t have any risk since they will be finished right away! =) Thanks for all the helpful tips!
My pleasure, Anisha! Enjoy 🙂
Can I freeze the cupcakes before I add the frosting up to a week. Need them for a wedding party..
I made these for my dads birthday party the other night and they were amazing!!! I followed the recipe just like it said and they turned out perfect! These will definitely be added to our favorite list!!
Can I substitute strawberries for blueberries?
I wouldn’t recommend it, Juli. Here’s a recipe for strawberry cupcakes http://bakerbynature.com/fresh-strawberry-cupcakes/
That looks really, truly delicious. I think I’m coming to live at your house 😉
I just made these for work and they were a huge hit! Very delicious!!
I don’t usually make cupcakes – can I make this as a cake?
Have been looking for a blueberry cake recipe. Can you make this as a cake instead of cupcakes? Would it make a 2 layer 7″ cake?
Would love to use this recipe as the top two layers on our 55th anniversary wedding renewal cake. Have 2- 10″ lemon cakes already made I the freezer.
Have been looking for a good blueberry cake recipe. Will your recipe work for 2 7″ layer cakes? I’d like to use these to top our 55th anniversary wedding renewal cake for next Saturday. The bottom 2 layers are 10 ” lemon cakes already made and in the freezer. I purchased blueberry baking flavoring at a specialty shop today …4x stronger than extract. Very difficult to find. Think I could use that instead of the lemon extract (just less).
Hi Jeannie! I would suggest checking out this recipe Lemon Blueberry Layer Cake
All these dishes are yummy and my best taste.
Thanks.
Has anyone substituted 2% milk instead of whole? I don’t buy whole milk.
Really tasty and easy to follow instructions! I doubled the cup cakes but kept frosting to a single batch and there was plenty for thick frosting on each of the 30 cupcakes. Thanks for the recipe!
Oh my, just made these and they are absolutely delicious!!!! Entire family loves them, cannot wait to try some more recipes..
These came out very muffin-y, I couldn’t taste much lemon in the cupcake and they were kind of dry. The frosting ratio in the recipe is too much for the amount of cupcakes. If you make this I suggest cutting the frosting recipe by 1/3.
I made these delicious beauties! They taste sooo good! Made even a little tart from
the left over batter and put that in the freezer for my lovely boyfriend this weekend.
My frosting tasted delicious but was too runny to pipe it on the cupcakes don’t know what went wrong there. I just put it on them anyway with a spoon . I’m gonna make these more often. Thnx for sharing!
Thank you for sharing this recipe.
jobbörse Neunkirchen
What happens if we use a lighter option for the cream cheese and sour cream like instead of full fat?
The cupcakes will be less moist and the frosting will be less creamy.
I have made these cupcakes 4 times now, and each time they came out perfect! People I know are starting to request these because they are so good 🙂 Definitely one of my favorites!
Those look absolutely amazing! 😀
Can this recipe be made into a cake?
Just wondering! 🙂
Hi! I would like to make lemon blueberry cupcakes and this recipe looks perfect! do they bake up light and fluffy like your white chocolate blueberry cupcakes recipe? Thank you! If not, do I add lemon juice to the white chocolate blueberry cupcakes cupcake recipe to make them more lemon-y?
I love everything you’ve made on this site <3
Can you use this to make a cake too?
Made them and they are awesome! Thanks for sharing. They were a huge hit.
These look absolutely amazing! I LOVE the combination of blueberries and lemon!
I just made these and oh my goodness they are even better that I imagined them to be. Hoping they will be a hit at the bake sale tomorrow!
My sister and I made these for our parents anniversary and they were amazing!!
Do you have a weight for the flour?
250ml = 1x cup
3/4 cup = 177ml
The cake is amazing but the frosting didn’t work for me at all – it went very yellow and runny. Any advice to prevent this and get that nice white thick icing in the pictures?
Oh no! Sorry to hear this recipe didn’t work for you. A good icing is all about the right ratio of butter to sugar. I would suggest measuring everything out carefully and keeping your butter soft, but not melting. Sometimes adding a bit more sugar helps to thicken the icing up if needed. Hope that helps for next time 🙂
I just made these today and they were fantastic.
I’m allergic to wheat so I made them gluten free using Bob’s Red Mill 1 to 1 gluten free flour mix.
I didn’t have lemon extract so I increased the lemon zest a lot, and they were very lemony! Delicious!
I made them for my birthday party and even the gluten eaters loved them!
There’s a lot of steps, but well worth it.
I sugared the blueberries on top, it gave them a great crunch factor which just put them over the top.
Thank you for the lovely recipe.
I will be making it again!
Hi! I have made these several times and they are a huge hit. Recently I have been asked to make them as mini cupcakes for a bridal shower. What should the bake time adjustment be and do you have any other suggestions on tweeking the recipe to make them minis? Thanks
I was skeptical of the sour cream mixture but let me just say OMG these are so delicious! Every single bite! The icing is just perfect. They’re tasty and beautiful! Total win!
I made these for my husband’s birthday and they were a huge hit. My frosting was a little runny but tasted amazing. Definitely will make again!
These cupcakes were amazing! Delicious moist lemony and georgous! The
Leftovers were enjoyed at the office. Definitely will make these again!
Thanks!
I had 20 family members over for a party. This receipe was a hit with my family. I made a batch of red velvet cupcakes and they were hardly touched. This receipe is definitely a keeper.
Oh em gee! I made these tonight for a family dinner and they were an absolute hit! They were gone so fast. I followed the recipe exactly and it turned out perfect. The cupcake itself was so fluffy & delightfully lemony with a burst of blueberry and the cream cheese frosting was the perfect complement. This one was a crowd pleaser for sure. My newphew inhaled two cupcakes in a matter of seconds lol! Definitely a must-try recipe. Thank you!
Do you think I can use this same recipe with strawberries too?
These cupcakes won me and my baking partner 3rd place in the OCPS cooking and hospitality competition!! Best cupcakes I’ve ever had! 🙂
I’m not usually a big fan of lemon, but these cupcakes were rediculiously good. The texture of the cupcake was perfect. I didn’t have lemon extract so for every time it said to add that I added around 2 tablespoons of fresh lemon juice. I also added extra blueberries. They were out of this world good.
Great cupcakes, loved them! I want to make this recipe in a bundt pan, with a glaze. Think it would work well?
AMAZING cupcakes! Tried these for the first time today and absolutely will remake them. A few things that I found with this recipe though, the cupcakes aren’t lemony enough, even though I added double lemon extract it called for. They tasted more like fruit loops to me (still delicious), and I had to use 2.5 times more confectioner’s sugar than called for to get the frosting a little thicker as it was very liquidy but still amazingly delicious! Mine filled up 18 cupcakes.
Do they need to be refrigerated? I ammaking them for a baby shower and want to make them a day ahead.
It was the best cupcakes I’ve ever made. I followed the instructions exactly and it was perfect.
YAY!!! So glad to hear this, Debbie!
Do you think it would work to add 3-4 blueberries into each muffin cup with the batter? That way every cupcake has equal amounts?
Non Baker here – but I followed the directions and OMG amazing lemon blueberry cupcakes!!! Thank you! I did sub a couple of drops of lemon essential oil for lemon extract and it was perfect.
Made these and they were fantastic! Not gonna lie, my first batch turned out more like muffins, but I gave them another shot and they were PERFECT! Thanks for the recipe!
Just make these and the frosting. Decided obviously this recipe after 2 days of searching for a good lemon and blueberry cake. They are really good and moist, just not as sweet as i would like. But the frosting adds the extra touch of sweet that the cupcakes need. I will be making again, just probably adding a little more sugar