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4.65 from 48 votes
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Lemon Blueberry Cupcakes

Created by: Courtney
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Yield: 12 cupcakes
These lemon blueberry cupcakes feature soft, fluffy lemon cake filled with fresh blueberries and topped with tangy lemon cream cheese frosting. Each bite is bright, citrusy, and perfectly balanced with sweet, juicy bursts of berry flavor. Finished with fresh blueberries and lemon slices, they’re a beautiful and refreshing treat for any occasion.

Equipment

Ingredients 

Lemon Blueberry Cupcakes

  • 1 ¼ cup (156 g) all-purpose flour
  • ¾ tsp (¾ tsp) baking powder
  • ⅛ tsp (⅛ tsp) baking soda
  • ½ tsp (½ tsp) salt
  • ¾ cup (150 g) granulated sugar
  • 1 tbsp (6 g) lemon zest (about 1 lemon)
  • ¼ cup (57 g) unsalted butter (room temperature)
  • ¼ cup (60 ml) vegetable oil
  • 1 (1) large egg (room temperature)
  • 2 tbsp (30 g) sour cream (room temperature)
  • 5 tbsp (75 ml) whole milk (room temperature)
  • 2 tbsp (30 ml) lemon juice (freshly squeezed)
  • ½ cup (75 g) fresh blueberries (whole if they are small, halved if they are large)
  • ½ tsp (½ tsp) all-purpose flour

Lemon Cream Cheese Frosting

  • 1 cup (227 g) unsalted butter (room temperature)
  • 2 oz (60 g) cream cheese (room temperature)
  • 3 cups (360 g) powdered sugar
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (1 tsp) lemon zest
  • ¼ tsp (¼ tsp) salt

Additional Ingredients

  • 12 (12) lemon slices
  • 24 (24) fresh blueberries

Instructions

Lemon Blueberry Cupcakes

  • Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  • In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, combine the granulated sugar and lemon zest. Using your fingers, gently rub the zest into the sugar to release the lemon oils to infuse the sugar with lemon flavor.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the lemon-infused granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg and sour cream and mix well until smooth. 
  • Add in half of the flour mixture and mix until mostly combined. Then, pour in the whole milk and lemon juice and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
  • Toss the blueberries in the ½ tsp of all-purpose flour and fold the blueberries into the lemon cupcake batter until they are well dispersed.
  • Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter and cream cheese for 5 minutes until light, pale, and creamy.
  • Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter/cream cheese mixture.
  • Add in the lemon juice, lemon zest, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
  • Increase the mixer speed to medium and whip the buttercream for 2–3 minutes until smooth and creamy. Then, reduce the mixer to low speed and mix for a few additional minutes to help remove air bubbles.

Assembling the Cupcakes

  • Fill a piping bag fitted with a Wilton 1M piping tip with lemon cream cheese frosting. Pipe a generous swirl of the lemon frosting onto the cooled lemon blueberry cupcakes. Decorate the cupcakes with lemon slices and fresh blueberries.

Notes

Storing & Serving:
  • Room temperature: The cupcakes can be kept out at room temperature for up to 2 hours. 
  • Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve the cupcakes at room temperature for the best taste and texture.
Cupcake Baking Tools & Supplies (affiliate links): Cupcake pan | Cupcake liners | Large cookie scoop | Cooling rack | Stand mixer or electric hand mixer | Piping bags | Wilton 1M piping tip | Citrus zester
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Recipe Update: This recipe was updated in June 2026. The formulation of the cupcake recipe was changed in several ways to create a more light and fluffy cake texture. You can find the original lemon blueberry cupcake recipe here.

Nutrition

Serving: 1cupcake | Calories: 489kcal | Carbohydrates: 65g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 212mg | Potassium: 204mg | Fiber: 4g | Sugar: 46g | Vitamin A: 726IU | Vitamin C: 60mg | Calcium: 69mg | Iron: 1mg

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