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A vanilla Lemon Blueberry Cupcakes studded with juicy blueberries, topped with swirled lemon‑cream cheese frosting, three fresh blueberries, and a thin lemon wedge, photographed against a softly blurred background.

Lemon Blueberry Cupcakes

These Lemon Blueberry Cupcakes are a perfect balance of sweet and tangy with fresh blueberries and a creamy lemon frosting. Light, fluffy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Bakery
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½cups All-purpose Flour - For the cupcake base.
  • 1cup Fresh/Frozen Blueberries - Coated in flour to prevent sinking.
  • 2 Lemons Lemons - For zest and juice.
  • ½cup Unsalted Butter Softened - for the cupcake base.
  • 1cup Sugar Sugar - For sweetness.
  • 2 Large Eggs - At room temperature.
  • 2tsp Baking Powder Baking Powder - For leavening.
  • ¼tsp Salt Salt - To balance flavors.
  • ½cup Milk Milk - Whole or skim milk.
  • 8oz Cream Cheese Cream Cheese - For the frosting.
  • ½cup Butter Butter - Softened for the frosting.
  • 2 ½cups Powdered Sugar Powdered Sugar - For the frosting.
  • 1tbsp Lemon Zest Lemon Zest - Extra zest for the frosting.
  • 1tsp Vanilla Extract Vanilla Extract - For flavor.
  • ½cup Blueberries Extra Blueberries - For topping optional.
  • 2-3slices Lemons Lemon Slices - For decoration optional.

Equipment

  • 1 Muffin Tin (12-cup) (For baking the cupcakes.)
  • 1 Paper Liners (To line the muffin tin for easy removal.)
  • 1 Electric Mixer (For beating the butter and sugar.)
  • 1 Mixing bowls (For mixing dry and wet ingredients separately.)
  • 1 Measuring cups/spoons (For accurate ingredient measurements.)

Method
 

  1. Preheat the oven, line the muffin tin with paper liners, grate the lemons, and coat the blueberries in flour.
    Vanilla cupcake studded with juicy blueberries, topped with swirled lemon‑cream cheese frosting, three fresh blueberries, and a thin lemon wedge against a softly blurred background
  2. Beat butter and sugar until fluffy, add eggs one at a time, and stir in lemon zest and vanilla.
    Close‑up of a square slice of Boston cream pie showing a golden sponge cake base, thick vanilla custard layer, and glossy chocolate ganache dripping over the edges, topped with white chocolate shavings
  3. Gradually add the flour mixture and milk alternately, mixing gently.
    Offset spatula spreading glossy chocolate ganache over a two‑tiered custard‑filled cake, letting thick drips cascade down the layers.
  4. Gently fold in the flour-coated blueberries without over-mixing the batter.
    Muffin tin lined with paper cups, each filled about two‑thirds full with smooth lemon‑blueberry batter and studded with blueberries, ready to bake.
  5. Fill the muffin liners, bake for 18-22 minutes, and cool in the pan for 5 minutes.
    A vanilla Lemon Blueberry Cupcakes studded with juicy blueberries, topped with swirled lemon‑cream cheese frosting, three fresh blueberries, and a thin lemon wedge, photographed against a softly blurred background.

Nutrition

Serving: 1CupcakeCalories: 270kcalCarbohydrates: 36gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 26gVitamin A: 250IUVitamin C: 6mgCalcium: 20mgIron: 0.6mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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