Blueberry Lemon Cupcakes

These Blueberry Lemon Cupcakes are moist and fluffy cake with delicious cream cheese icing, it’s the perfect dessert recipe to celebrate summer

Blueberry Lemon Cupcakes

Lighter, with that tart-sweet taste and I love taking advantage of the cheaper prices this time of year. It’s a great excuse to make my Blueberry Lemon Loaf Cake!

My baking changes with the seasons, are you the same? During the colder months, it’s all about the caramels and chocolates, and a lot of these Root Beer Cupcakes.

Right now, hello Summer, I can’t get enough fresh fruit and berries. So like these delicious Strawberry Lemon Cream Cheese Cookies, I’m combining the best of summer flavours into a mouthwatering dessert recipe.

I’m bringing berries back with Blueberry Lemon Cupcakes!

For the past couple of weeks, there has been bowl after bowl of fresh blueberries in my fridge. Washed, ready and waiting, we all grab a handful many times throughout the day.

A few bowls later, I decided to bake something with them. Or else there’d literally be nothing left but regret.

In my thinking, then I could get more. I adore blueberries – if only they were this available, fresh and perfectly priced all year long!

It’s a good think I buy in bulk near the end of the season and freeze them though. That helps a ton with my cravings and to enjoy into the next season.

There are so many recipes to make with blueberries, breakfast dishes to desserts. So, I let the kids decide and they chose my Blueberry Lemon Cupcakes recipe.

Actually, I don’t think I had made Blueberry Lemon Cupcakes since last summer and then previously, the summer before that.

So this one is a true summer dessert through and through. Yet I also mad-love these Blueberry Pie Bars. So simple to make and exploding with taste.

From the moist and fluffy cake to the delicious cream cheese icing, the taste of blueberry and lemon is divine. These 2 ingredients go together like summer and berries!

More Dessert Recipes

If you want another lemon cupcake recipe, try our Lemon Poppyseed Cupcakes!

My lemon lovers will want to also try our Moist Lemon Poppy Seed Cake Recipe. Our Lemon Icebox Pie with Cool Whip is also a great recipe for the season.

Our Oreo Cupcakes Recipe is great for birthdays and potlucks!

Enjoy!

Blueberry Lemon Cupcakes

Blueberry Lemon Cupcakes are moist and fluffy cake with delicious cream cheese icing, it's the perfect dessert recipe to celebrate summer and use those fresh berries.

5 from 6 votes

Print Pin

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 20

Course: Desserts

Cuisine: American

Author: Tammi

Cook ModePrevent your screen from going dark

Ingredients 

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FOR THE CUPCAKES

• 3 cups flour {+ 2 tbsp flour}
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 2 tablespoon lemon juice
• 1 cup whole milk (at room temperature)
• 1 cup fresh blueberries

FOR THE ICING

• 16 oz cream cheese (softened)
• 1/2 cup unsalted butter (room temperature)
• 4 cups icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• zest of 1 lemon

Instructions

CAKE

• Preheat oven to 350 degrees. Line muffin pan with paper liners.
• In a bowl, whisk together flour, baking powder, baking soda and salt – then, set this bowl aside.
• Using a stand mixer with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy.
• Add eggs one at a time, beating thoroughly after each addition. Then, mix in vanilla extract, lemon zest, and lemon juice.
• Set the mixer on low speed and add the flour mixture in 3 batches, alternating with the milk, and the flour mixture. Mix until just incorporated, but don’t over-beat.
• In a small bowl, toss the blueberries with the 2 tablespoons of flour, to coat.
• Using a spatula, gently fold the berries into the cake batter but don’t over mix.
• Divide the batter evenly among muffin pan cups.
• Bake 16-17 minutes or until toothpick inserted into center, comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack so it cools completely.

FROSTING

• Using a stand mixer with the paddle attachment, cream together butter and cream cheese and beat until fluffy.
• Add icing sugar, vanilla extract, lemon juice, and lemon zest.
• Mix until thick and creamy, then pipe frosting onto cooled cupcakes.
• Garnish with blueberries and leftover lemon zest if you have some left over.
• Enjoy!

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Nutrition

Serving: 1Servings | Calories: 417kcal | Carbohydrates: 50g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 265mg | Fiber: 1g | Sugar: 47g

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