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HomeCakeLemon Blueberry Cupcakes Recipe - Sally's Baking Dependancy

Lemon Blueberry Cupcakes Recipe – Sally’s Baking Dependancy

These lemon blueberry cupcakes are supremely tender and moist with contemporary lemon taste. Candy blueberries dot each single chew and you may end them off with my tangy, extremely creamy cream cheese frosting. Tasters and readers have been raving about this recipe for years!

Reader Lauren commented: “Fabulous! The cake is so moist and bursting with taste. The frosting is really delectable. Essential tip: frost shortly or refrigerate earlier than frosting because it does heat up in a short time within the piping bag!”

lemon blueberry cupcake with bite taken out of it.

I’ve made lemon blueberry cake extra instances than I can depend. Have you ever ever tried it? It’s a highly regarded cake recipe and I even made a number of of them for a marriage ceremony reception. I used to be waist deep in cake batter and in some way flung cake batter INTO MY EYE however the look on the bride’s face made eye-verything price it. 😉

As we speak we’re turning it into cupcakes. They style like sunshine!

Right here’s Why You’ll Love These Lemon Blueberry Cupcakes

  • Sensible contemporary lemon taste.
  • Mushy, moist, & fluffy.
  • Blueberries complement the tart lemon.
  • Cream cheese frosting is good, however not-at-all cloying.
  • For further lemon taste, you possibly can fill them with lemon curd.
  • Crowd-pleasing dessert possibility (actually, these fly off the serving tray) that’s excellent for spring and summer season… or in the midst of winter if you crave some solar!
lemon blueberry cupcakes with cream cheese frosting on blue cake stand.

I initially printed this lemon blueberry cupcake recipe in 2016 and have made them a number of instances since for numerous events, child showers, bridal showers, birthday events, anniversaries, and different occasions. The recipe hasn’t modified apart from a slight replace to the frosting to assist it maintain form—you not want milk or cream.

Why This Recipe Works

We’re mainly making my lemon cupcakes with blueberries and a distinct frosting. The recipe stems from my lemon blueberry cake and you’ll find a 6-inch variation over on my sunshine citrus cake web page. I really like the cupcake model as a result of they pack extra lemon taste and so they’re really a lot lighter than each desserts. The batter is so easy and comes along with 10 substances.

Did You Know? Cupcakes are usually fluffier than layer desserts since you aren’t stacking them and due to this fact weight isn’t packing them down.

And Did You Know This Too? You’re additionally working with much less batter, so that you don’t actually danger overmixing. You see, if you overmix batter, the flour’s gluten strands grow to be fairly elastic which leads to a denser, considerably gummy-tasting baked good. In case you’ve ever made cupcakes or desserts that needs to be as fluffy as marshmallows and you find yourself with pound cake… overmixing could possibly be the wrongdoer.

Seize These 10 Elements:

lemons, milk, flour, sugar, baking powder, butter, blueberries, and other ingredients on counter.

This can be a no-frills cupcake recipe requiring a handful of fundamental baking substances and a mixer to deliver all of them collectively. Listed here are some key substances you want:

  • All-Function Flour: The cupcakes are fairly mild utilizing a cautious ratio of moist to dry substances, so cake flour isn’t actually essential. Simply use common all-purpose flour right here.
  • Creamed Butter & Sugar: A base of creamed butter and sugar (as a substitute of melted butter or oil) usually helps obtain a tender, cake-like construction. Make sure that it’s correct room temperature butter.
  • Complete Milk: Milk with fats corresponding to complete milk, buttermilk, or 2% milk is your most suitable option right here. (Nondairy milk is nice in a pinch.)
  • Lemon Zest & Juice: Seize a number of lemons for this recipe. You want each the zest and juice as a result of every present one thing totally different. Lemon zest offers you a refreshing, mild lemon taste, whereas the juice provides that acquainted tart tanginess usually related to the citrus. Beat the lemon zest with the butter and sugar as a result of fats carries taste.

Use a Zester & Juicer

  1. Citrus Zester or Grater: A great portion of taste comes from the lemon zest, so this software is a necessity. I exploit and love this citrus zester. A cheese grater on a nice grating setting or a microplane work too.
  2. Citrus Juicer: After all you possibly can simply squeeze out the juice by hand, however if you happen to love baking or cooking with citrus or take pleasure in fresh-squeezed juice, a citrus juicer is handy!

The batter is thick, which retains the blueberries suspended in every cupcake. Toss the berries in somewhat flour earlier than folding into the batter, a secret trick that additionally helps stop them from sinking.

And to keep away from over-flowing, fill the cupcake liners solely 2/3 full:

11 lemon blueberry cupcakes on wire cooling rack and 1 off of the rack.

Loads of blueberries in every chew, simply as if you happen to have been making blueberry muffins!

Can I Use Frozen Blueberries?

Sure! Use the identical quantity and don’t thaw.

Can I Swap the Berries in These Lemon Blueberry Cupcakes?

These cupcakes are a dialog starter and I do know from expertise after making them about 100x for numerous occasions. Most company LOVE them with blueberries, however some have requested if you happen to can put together them with raspberries, blackberries, or strawberries. The reply is sure! Merely change the blueberries together with your favourite berry. Slice the blackberries in half and use chopped strawberries.

creamy cheese frosting in glass bowl on marble countertop.

#1 Success Tip for Cream Cheese Frosting

The highest frosting alternative for at present’s lemon blueberry cupcakes is all the time a tangy cream cheese frosting. The frosting makes use of rather less butter and confectioners’ sugar from my ordinary cream cheese frosting (what I exploit most frequently for carrot cake cupcakes) and lots of recognize that it’s not fairly as heavy nor candy. One reader, Victoria, mentioned: “…So mild with nice lemon taste and juicy berries! And the cream cheese icing isn’t too candy.”

Irrespective of the ratios or amount of substances, all the time be sure you’re utilizing block cream cheese when making ready cream cheese frosting. You don’t want to make use of spreadable cream cheese (the sort you utilize on bagels) as a result of your frosting will flip to liquid.

Different Frosting Choices

Associates, household, and readers have swapped the frosting for different choices together with:

  1. Swiss Meringue Buttercream: Calmly candy and holds intricate piped form.
  2. Whipped Frosting: Fluffy texture, frivolously candy, holds piped form, straightforward to make.
  3. Lemon Buttercream: For excessive lemon taste!
  4. Vanilla Buttercream: Nice fundamental alternative that holds piped form.
  5. Whipped Cream: Lightest possibility and hardly candy. That is what I like to make use of after I fill the cupcakes with lemon curd.

Once more, the cream cheese frosting included within the recipe beneath is my go-to. It gained’t keep an excellent intricate piped form, however holds a fundamental swirl with a spherical tip corresponding to Ateco #808 piping tip. In case you’re simply studying how you can use piping suggestions, my piping suggestions information is a useful useful resource.

Are you bringing these cupcakes to a celebration? I exploit this cupcake provider on a regular basis to assist retailer and transport frosted cupcakes.

lemon blueberry cupcakes decorated with cream cheese frosting, a blueberry, and lemon slice.
bite taken out of a lemon blueberry cupcake with cream cheese frosting.

Let my group and I do know if you happen to do this recipe. You may also observe alongside on Fb or subscribe through e mail to obtain my greatest baking recipes. One thing candy to your inbox!


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Deliciously easy lemon blueberry cupcakes topped with cream cheese frosting. They’re candy, fluffy, and make any day really feel like summertime!

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so that you’ll have a 2nd batch.
  2. Make the batter: Whisk the flour, baking powder, and salt collectively in a big bowl. Put aside.
  3. Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest collectively on medium-high pace in a big bowl till creamed, about 2 minutes. Scrape down the edges and backside of the bowl as wanted. Add eggs and vanilla extract, after which beat on medium-high pace till mixed, about 1 minute. Scrape down the edges and backside of the bowl as wanted. Add the dry substances after which flip the mixer on low pace and slowly pour within the milk and lemon juice. Beat till simply mixed. Fold within the floured blueberries. Don’t overmix.
  4. Pour/spoon the batter into the liners—fill solely 2/3 full to keep away from spilling over the edges. Bake for 18–21 minutes, or till a toothpick inserted within the heart comes out clear. For round 30–36 mini cupcakes, bake for about 11–13 minutes, identical oven temperature. Permit the cupcakes to chill utterly earlier than frosting.
  5. Make the frosting: In a big bowl utilizing a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter collectively on medium pace till clean, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt and beat on low pace for 30 seconds, then flip the mixer as much as medium-high pace and beat for two full minutes. Style and add an additional pinch of salt if desired. In case you plan to frost intricate designs with this frosting, refrigerate it for not less than 20 minutes first.
  6. Frost cooled cupcakes and prime with non-compulsory garnish, if desired. I used Ateco #808 piping tip within the pictured cupcakes. You can additionally use a small icing spatula. Refrigerate embellished cupcakes uncovered for not less than 20 minutes to assist set the frosting earlier than serving.
  7. Cowl and retailer leftover cupcakes within the fridge for as much as 5 days. A cupcake provider makes storing and transporting straightforward.


  1. Make Forward & Freezing Directions: Plain cupcakes could be made forward 1 day upfront, lined, and saved at room temperature or within the fridge. Frosting will also be made 1 day upfront, lined, and saved within the fridge. If frosting is thick/stiff after refrigerating, deliver to room temperature and beat it together with your mixer for a minute to assist loosen it up. Frosted or unfrosted cupcakes could be frozen as much as 2–3 months. Thaw in a single day within the fridge.
  2. Particular Instruments: Electrical Mixer, Citrus Zester, Citrus Juicer, Cupcake PanDisposable Piping Luggage or Reusable Piping LuggageAteco #808 Piping Tip, Cupcake Service
  3. Complete Milk or Buttermilk: I normally use buttermilk. Buttermilk helps produce supremely moist lemon cupcakes. In case you don’t have buttermilk, use complete milk as a substitute. You need to use decrease fats or nondairy milks in a pinch, however the cupcakes gained’t style almost as wealthy and moist.
  4. Room Temperature Elements: All refrigerated gadgets needs to be at room temperature so the batter mixes collectively simply and evenly. Learn extra about why room temperature substances are necessary.
  5. Quantity of Batter/6-Inch Cake: This recipe yields between 3-4 cups of batter which is useful if you happen to’re reviewing the Cake Pan & Conversions web page. You need to use this batter for a 6-inch layer cake and see my 6-inch cake web page for full particulars and directions.
  6. 9-Inch Cake: Observe my Lemon Blueberry Cake recipe.
  7. Filling with Lemon Curd: You possibly can fill these cooled cupcakes with lemon curd if desired. In case you want it, my Sugar Plum Fairy Cupcakes embody detailed directions and a video for filling cupcakes.

Key phrases: lemon blueberry cupcakes



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