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May 13, 2016

Lemon Blueberry Cupcakes

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!

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?

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

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!

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

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.

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

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.

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

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.

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

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

 

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

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!

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!

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible.

39 votes

Print

Lemon Blueberry Cupcakes

Prep 25 mins

Cook 20 mins

Inactive 30 mins

Total 1 hour, 15 mins

Author Ashley Manila

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:

  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. 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.
  3. 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.
  4. 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:

  1. 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:

  1. 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.

196K Shares

Filed Under: Cakes, Cupcakes, Easter, Spring Recipes

Reader Interactions

Comments

  1. Roxana says

    May 13, 2016 at 10:13 pm

    Those are just beautiful! A little ray of sunshine for summer time eating!

    Reply
    • bakerbynature says

      May 16, 2016 at 12:25 pm

      Thank you, Roxana! They’re perfect for Summer parties 😉

      Reply
      • Brianna says

        May 1, 2017 at 3:32 am

        I just tried making this recipe. And oh man! They are a little bit of a heaven. Thank u so much for sharing.

        Reply
    • Chris says

      September 4, 2017 at 4:31 pm

      I am making theses for a party. I would like to frost & decorate them the night before. Do I need to refrigerate them?

      Reply
  2. Yoedhita says

    May 17, 2016 at 5:43 am

    Looks tasty.
    Any substitute for sour cream?

    Reply
    • bakerbynature says

      May 19, 2016 at 3:02 pm

      Hi Yoedhita. I think full-fat greek yogurt could work 🙂

      Reply
    • Bailey says

      May 25, 2019 at 12:03 am

      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.

      Reply
  3. Megan @ MegUnprocessed says

    May 20, 2016 at 2:21 am

    These look incredible! I love blueberries!

    Reply
    • bakerbynature says

      May 20, 2016 at 2:44 pm

      Thank you, Megan! Blueberries are one of my favorites… especially when they’re in season 😉

      Reply
  4. Anne says

    May 21, 2016 at 3:08 pm

    These cupcakes look so great!!! Lovely flavor combination too 😀

    Reply
  5. Coley | Coley Cooks says

    May 21, 2016 at 6:51 pm

    These are stunning!! And perfect for the season. I love lemon with blueberry. I can already taste them! 🙂

    Reply
    • نقل عفش بالرياض says

      November 27, 2016 at 9:48 am

      Thank you, Megan! Blueberries are one of my favorites… especially when they’re in season 🙂

      Reply
  6. Shanice says

    June 21, 2016 at 6:27 am

    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.

    Reply
  7. Bekah says

    July 6, 2016 at 12:55 am

    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!

    Reply
    • Bekah says

      July 6, 2016 at 12:58 am

      Oops! I now see that you say they can be frozen directly in the recipe! Sorry!!

      Reply
    • bakerbynature says

      July 6, 2016 at 1:07 am

      Hi Bekah! No need to apologize 😉 I hope these cupcakes are a hit for your daughters party!

      Reply
    • Aqilah says

      October 7, 2019 at 8:23 am

      Hi. Is it possible to bake into a 8 or 9 inch square pan? Thanks!

      Reply
  8. Mia P says

    July 9, 2016 at 1:12 am

    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

    Reply
  9. Erika says

    August 14, 2016 at 1:45 am

    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?

    Reply
    • bakerbynature says

      August 14, 2016 at 12:43 pm

      Hi Erika. So happy they came out great! You can refrigerate the frosting for up to 5 days.

      Reply
    • Obat Sipilis Yang Aman says

      November 15, 2016 at 12:48 pm

      Very nice blend between lemon and blueberry cake so tempting taste you want to immediately eat it

      Reply
  10. Lois says

    August 20, 2016 at 10:46 pm

    Making these now, so far so good. This made slightly
    More than a dozen.

    Reply
  11. Adillah says

    August 23, 2016 at 3:22 pm

    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.

    Reply
  12. Seri says

    September 19, 2016 at 9:00 am

    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?

    Reply
  13. obat peninggi badan says

    October 1, 2016 at 1:44 am

    its good… i like it.. i found via pinterest..thx for share and i will try make it now.. hug from indonesia

    Reply
  14. Linda says

    October 29, 2016 at 2:50 pm

    These look Yummy. gotta try em…

    Reply
  15. Avonelle @ CentisbleMe.com says

    November 5, 2016 at 4:38 pm

    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.

    Reply
    • Obat Kencing Bernanah says

      November 25, 2016 at 7:45 am

      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

      Reply
  16. psams says

    November 19, 2016 at 3:30 am

    WOW WONDERFUL!!!!!!!!

    Reply
    • Shilpa says

      December 16, 2016 at 11:56 am

      Sounds delicious! Mmmmmm, that looks EXTREMELY tasty.

      Reply
      • obat says

        January 25, 2017 at 4:41 am

        nice info ..

        Reply
  17. Kayla foster says

    December 27, 2016 at 10:46 pm

    Can this recipe be used to make a cake? If so, how would you adjust the cooking time?

    Reply
  18. albaraak says

    January 8, 2017 at 1:22 am

    oh my god ! I love blueberries so much .thanks

    Reply
  19. Anna says

    January 28, 2017 at 8:58 pm

    Made them and they were excellent.

    Reply
  20. Elizabeth says

    March 5, 2017 at 3:25 am

    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!!!

    Reply
  21. Carol says

    March 22, 2017 at 10:57 pm

    Looks delicious, but it’s such a long recipe. I doubt if I would make them. I’m just lazy like that.

    Reply
  22. Kristal says

    March 25, 2017 at 5:01 pm

    I need 2 dozen, can I do a double batch with this recipe? Some recipes go wonky when you double them. Thanks!

    Reply
    • bakerbynature says

      March 28, 2017 at 3:18 pm

      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 🙂

      Reply
      • Ann says

        November 21, 2017 at 3:41 am

        I doubles it and they turned out perfect. My family loves them. Thank you so much!

        Reply
  23. Tricia says

    April 7, 2017 at 4:03 am

    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 🙂

    Reply
  24. Crystal U says

    April 23, 2017 at 7:26 pm

    Hello, is this frosting stiff enough to pipe flowers with? Thank you!

    Reply
    • Kayla says

      December 26, 2020 at 3:46 am

      Cupcakes turned out so great, light fluffy, a little sweet for my liking so may cut it next time by 1/4c. The icing was much to runny to pipe, but since only using a small amount anyways didnt bother us! Freezing leftovers for birthday party, also trying to freeze the left over icing as had soooo much leftover

      Reply
  25. Anisha @ SaltyOverSweet says

    April 27, 2017 at 7:15 pm

    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!

    Reply
    • bakerbynature says

      April 29, 2017 at 2:43 pm

      My pleasure, Anisha! Enjoy 🙂

      Reply
  26. peggy says

    May 11, 2017 at 4:07 pm

    Can I freeze the cupcakes before I add the frosting up to a week. Need them for a wedding party..

    Reply
  27. Salena says

    May 21, 2017 at 6:40 pm

    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!!

    Reply
  28. Juli says

    May 23, 2017 at 2:53 am

    Can I substitute strawberries for blueberries?

    Reply
    • bakerbynature says

      May 26, 2017 at 12:47 pm

      I wouldn’t recommend it, Juli. Here’s a recipe for strawberry cupcakes http://bakerbynature.com/fresh-strawberry-cupcakes/

      Reply
  29. Priyanka says

    May 29, 2017 at 9:22 am

    That looks really, truly delicious. I think I’m coming to live at your house 😉

    Reply
  30. Amy says

    May 31, 2017 at 9:42 pm

    I just made these for work and they were a huge hit! Very delicious!!

    Reply
  31. Sherlyn says

    June 12, 2017 at 8:21 pm

    I don’t usually make cupcakes – can I make this as a cake?

    Reply
  32. Jeannie says

    June 16, 2017 at 9:59 pm

    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.

    Reply
  33. Jeannie says

    June 16, 2017 at 10:16 pm

    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).

    Reply
    • bakerbynature says

      June 18, 2017 at 12:26 pm

      Hi Jeannie! I would suggest checking out this recipe Lemon Blueberry Layer Cake

      Reply
  34. Ahana says

    June 24, 2017 at 5:00 pm

    All these dishes are yummy and my best taste.
    Thanks.

    Reply
  35. Meredith says

    July 27, 2017 at 1:41 pm

    Has anyone substituted 2% milk instead of whole? I don’t buy whole milk.

    Reply
  36. Laura says

    July 29, 2017 at 5:41 pm

    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!

    Reply
  37. Deborah Giambrone says

    August 6, 2017 at 11:56 am

    Oh my, just made these and they are absolutely delicious!!!! Entire family loves them, cannot wait to try some more recipes..

    Reply
  38. Penelope Shepherd says

    August 14, 2017 at 5:47 am

    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.

    Reply
  39. Miglena says

    October 18, 2017 at 1:37 pm

    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!

    Reply
  40. katrinahelen says

    November 4, 2017 at 10:58 am

    Thank you for sharing this recipe.
    jobbörse Neunkirchen

    Reply
  41. Kenadi J says

    January 30, 2018 at 3:40 pm

    What happens if we use a lighter option for the cream cheese and sour cream like instead of full fat?

    Reply
    • bakerbynature says

      January 30, 2018 at 4:06 pm

      The cupcakes will be less moist and the frosting will be less creamy.

      Reply
  42. Sam says

    March 4, 2018 at 12:48 am

    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!

    Reply
  43. Katherine says

    March 10, 2018 at 4:03 pm

    Those look absolutely amazing! 😀
    Can this recipe be made into a cake?
    Just wondering! 🙂

    Reply
  44. Bea says

    March 11, 2018 at 12:35 pm

    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

    Reply
  45. sheri says

    March 20, 2018 at 6:40 pm

    Can you use this to make a cake too?

    Reply
  46. Veronika says

    April 9, 2018 at 1:06 am

    Made them and they are awesome! Thanks for sharing. They were a huge hit.

    Reply
  47. Casey says

    May 8, 2018 at 7:47 pm

    These look absolutely amazing! I LOVE the combination of blueberries and lemon!

    Reply
  48. Christine says

    May 10, 2018 at 8:20 pm

    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!

    Reply
  49. Eesha says

    June 22, 2018 at 4:27 am

    My sister and I made these for our parents anniversary and they were amazing!!

    Reply
  50. fb says

    June 24, 2018 at 1:52 pm

    Do you have a weight for the flour?

    Reply
    • Mandy says

      September 4, 2018 at 8:06 pm

      250ml = 1x cup
      3/4 cup = 177ml

      Reply
  51. Karen says

    June 24, 2018 at 3:44 pm

    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?

    Reply
    • BakerbyNature says

      June 25, 2018 at 1:54 pm

      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 🙂

      Reply
  52. Wendy says

    July 3, 2018 at 5:13 am

    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!

    Reply
  53. Stephanie says

    July 8, 2018 at 8:12 pm

    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

    Reply
  54. Jacqi Noteboom says

    July 10, 2018 at 7:02 pm

    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!

    Reply
  55. Joanna says

    July 12, 2018 at 5:34 pm

    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!

    Reply
  56. Michael Medeiros says

    August 14, 2018 at 4:36 am

    These cupcakes were amazing! Delicious moist lemony and georgous! The
    Leftovers were enjoyed at the office. Definitely will make these again!
    Thanks!

    Reply
  57. Maria says

    August 21, 2018 at 2:30 pm

    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.

    Reply
  58. Frances says

    January 1, 2019 at 8:30 am

    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!

    Reply
  59. Lee says

    January 20, 2019 at 8:58 pm

    Do you think I can use this same recipe with strawberries too?

    Reply
  60. Lauren says

    January 25, 2019 at 11:24 pm

    These cupcakes won me and my baking partner 3rd place in the OCPS cooking and hospitality competition!! Best cupcakes I’ve ever had! 🙂

    Reply
  61. Morgan says

    February 9, 2019 at 3:17 am

    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.

    Reply
  62. Monique says

    February 14, 2019 at 1:25 pm

    Great cupcakes, loved them! I want to make this recipe in a bundt pan, with a glaze. Think it would work well?

    Reply
  63. Isabelle says

    February 27, 2019 at 10:31 pm

    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.

    Reply
  64. Laci says

    March 15, 2019 at 7:33 pm

    Do they need to be refrigerated? I ammaking them for a baby shower and want to make them a day ahead.

    Reply
  65. Debbie Arthur says

    March 20, 2019 at 10:04 pm

    It was the best cupcakes I’ve ever made. I followed the instructions exactly and it was perfect.

    Reply
    • bakerbynature says

      March 24, 2019 at 11:59 am

      YAY!!! So glad to hear this, Debbie!

      Reply
  66. Aubrey says

    April 30, 2019 at 3:23 pm

    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?

    Reply
  67. Suzi says

    May 24, 2019 at 12:54 am

    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.

    Reply
  68. Amanda says

    June 17, 2019 at 9:13 pm

    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!

    Reply
  69. Court says

    August 16, 2019 at 9:43 pm

    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

    Reply
  70. Kate says

    April 5, 2020 at 10:28 am

    Hi Ashley,
    I‘m a First-time cupcaker and choose to try these. The cakes turned out amazing – just like yours on the picture but the frosting is really runny. Not sure where I messed up. I‘ve stayed true to the receipe so I‘m wondering if it‘s the creme cheese that we use over here in Europe? Not fat/firm enough? Alternatively, some folks suggest to mix butter and suggar first then add creme chese. I went for butter plus creme cheese then gradually added suggar. The frostig is delicious but can‘t be piped. Any suggestions what to do diffrently next time? Thx, Kate

    Reply
  71. Anna says

    April 11, 2020 at 1:09 am

    can this recipe be used in cake pans to make a two tier cake?

    Reply
  72. Jeff says

    May 23, 2020 at 12:15 pm

    Came out great! I won a cupcake baking contest with these! Thank you

    Reply
  73. Theresa says

    May 24, 2020 at 12:40 am

    I made this recipe and was a huge hit thank you!

    I was wondering if I could do this same recipe with fresh strawberries?

    Reply
  74. Caitlin says

    May 30, 2020 at 3:35 pm

    These are heavenly! Thank you so much for sharing such a delicious recipe! They are moist, have a great balance of lemon and blueberry, the blueberries float throughout the cupcake beautifully! These are such a delicious treat and a new fav in our home! Thanks again! :).

    Reply
  75. Ayesha says

    May 31, 2020 at 11:04 pm

    I tried the recipe, they came out similar looking as your and taste was delicious. Thank you for easy recipe. My frosting wasn’t as soon as yours. I only used 2 cup of powder sugar since i did not wanted frosting to be extra sweet. Can you advise how the thicken my frosting with less powder sugar?

    Reply
  76. Elloise paige Messam says

    June 2, 2020 at 1:19 pm

    I made these and the icing came out quite runny. Thick enough to hold its shape… just but it didn’t look like yours, it was very thin. Is there something I can do to fix this for future attempts??

    Reply
  77. Kelly house says

    June 12, 2020 at 11:52 pm

    Needed something to do with all my fresh blueberries. Stop what you are doing RIGHT NOW and go make these

    Reply
  78. Pat says

    June 13, 2020 at 9:49 pm

    Hi, can I just tell you this is THE BEST cupcake recipe ever!! I substituted sour cream with low fat Greek yogurt and almond milk for full fat milk and still came out GREAT. It came out sooo soft even thought I didnt have a lot of things on hand (had to skip baking soda, also). Thanks so much for posting this. I can’t wait to let everyone try them!

    Reply
  79. Nicole says

    June 22, 2020 at 10:50 pm

    These were AMAZING! I made these for Father’s Day and my dad said they were the best cupcakes he’s ever had! I followed the recipe exactly and they were perfect. My 90 year old grandmother said “these are to die for” Thank you for sharing a new family favorite!

    Reply
  80. Hilliary says

    July 11, 2020 at 12:19 pm

    Turned out delicious. I’m not a fan of cc frosting but with the lemon added, it was so much more interesting and palatable.

    Reply
  81. Ally says

    July 11, 2020 at 7:12 pm

    These cupcakes were so delicious! My friends and I all loved them.

    Reply
  82. Sandra molina says

    July 23, 2020 at 3:45 am

    Cupcakes were amazing !!! I didn’t have lemon extract but the subtle lemon was perfect. Maybe a few more blueberries. The frosting cane out too gooey? Perfect for inserting in the middle as a surprise. I had to look up a quick frosting recipe to add on top. Ingredients were room temperature. Not runny and soft to the touch. Can you add a video of the frosting ? I’d like to see what I did wrong . Thank you for the yummy cupcakes. Making them for a birthday !

    Reply
  83. Paula Rapp says

    August 21, 2020 at 9:33 pm

    These cupcakes truly are amazing. I made them for a birthday party and EVERYONE raved about them….many had seconds. I pipped in a lemon curd in the center of each cupcake and it really added a nice flavor. Just one question, would it work to leave the blueberries out and simply have a lemon cupcake?? My granddaughter wants to make just a lemon cupcake with me,,,,I’m a little hesitant to change this recipe. What do you think?? Please advise and thanks so much!!

    Reply
  84. Melissa Johnston says

    September 9, 2020 at 3:23 pm

    I just made these last night and they were AMAZING!! Definitely a favorite and will make again.

    Reply
  85. Sydney says

    September 24, 2020 at 5:05 pm

    Could you make these with gluten free flour? Any suggestions on how to do that.

    Reply
  86. Angelina says

    February 27, 2021 at 8:21 pm

    These are really great! Everyone loved them. However, I personally think they are more of a muffin texture. The batter is very, very thick compared to your normal cupcake batter. Either way they are delish!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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