Name: Lemon Blueberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: For the cupcakes:; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1/2 cup milk or buttermilk; 1 cup fresh or frozen blueberries (tossed in 1 tsp flour); For the lemon frosting:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp lemon juice; 1 tsp lemon zest; 1–2 tbsp heavy cream or milk (as needed); Pinch of salt

These Lemon Blueberry Cupcakes are one of my favorite sweet treats to bake. They’re light, fluffy, and bursting with fresh citrus flavor and juicy blueberries in every bite. Topped with a creamy lemon frosting, they feel like sunshine in cupcake form—perfect for spring, summer, or whenever I want something fruity and refreshing.

Why You’ll Love This Recipe

I love how these cupcakes strike the perfect balance between sweet and tangy. The lemon adds a bright zing, while the blueberries bring in natural sweetness and moisture. They’re simple to make, look beautiful, and are guaranteed to impress at parties, showers, or as a weekend baking project. The texture stays soft and tender thanks to the fresh fruit and light batter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Lemon zest
Lemon juice
Vanilla extract
Milk (or buttermilk)
Fresh or frozen blueberries (lightly coated in flour)

For the lemon frosting:

Unsalted butter, softened
Powdered sugar
Lemon juice
Lemon zest
Heavy cream or milk (for consistency)
A pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I beat the butter and sugar until light and fluffy, then add the eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
I alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
I gently fold in the flour-coated blueberries to prevent sinking.
I divide the batter evenly among the cupcake liners, filling each about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Then I let them cool completely before frosting.
For the frosting, I beat the butter until creamy, then gradually add powdered sugar, lemon juice, zest, and a pinch of salt. I add cream as needed for a smooth, spreadable consistency.
Once cooled, I frost the cupcakes and garnish with a fresh blueberry or lemon twist if I want a pretty finish.

Servings and timing

This recipe makes about 12 standard cupcakes. It takes 15 minutes to prep, 20 minutes to bake, and another 15–20 minutes to frost and finish—so I usually have them ready in under an hour.

Variations

Sometimes I add a touch of almond extract for a different flavor depth or use cream cheese in the frosting for a tangier finish. I’ve also made them gluten-free using a 1:1 flour blend, and they turn out just as delicious. If I’m short on fresh berries, frozen ones work too—no need to thaw.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. I let them come to room temperature before serving. They also freeze well—unfrosted or frosted—just thaw in the fridge overnight and bring to room temp before enjoying.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I toss them in flour before folding into the batter to help prevent them from bleeding and sinking.

How do I keep my cupcakes from being too dense?

I make sure not to overmix the batter once I add the flour. Creaming the butter and sugar well also helps create a light texture.

What’s the best way to zest a lemon?

I use a fine microplane and zest only the yellow part of the peel—not the white pith, which can be bitter.

Can I make these ahead?

Yes, I bake the cupcakes a day in advance and frost them the next day. I store them covered at room temperature or chilled if it’s warm.

What if I don’t have fresh lemons?

I’ve used bottled lemon juice in a pinch, but fresh lemon zest makes a huge difference in flavor, so I try to use fresh lemons whenever I can.

Conclusion

These Lemon Blueberry Cupcakes are one of those bakes that always bring a smile. They’re bright, fruity, and soft with the perfect citrusy tang. Whether I’m making them for a celebration or just because, they’re a treat that everyone loves—and one I keep coming back to whenever I want something light, fresh, and delicious.