Introduction in Alex Guarnaschelli’s Writing Style:
Kitchies! You know those desserts that just scream happiness? These Lemon Blueberry Cupcakes are exactly that—a sweet, tangy, and utterly delightful treat that feels like a little taste of summer in every bite.
The bright citrusy zing of lemon perfectly balances the sweet, juicy bursts of blueberries, creating a light and fluffy cupcake that’s both refreshing and indulgent. And let’s not forget the topping—a smooth and velvety lemon cream cheese frosting that adds the perfect touch of richness.
These cupcakes are simple to make yet taste bakery-level good. They’re great for brunch, baby showers, birthdays, or just because you deserve something delicious. So, grab your mixing bowl and let’s bake up some sunshine!
Resume of the Recipe in Todd Wilbur’s Writing Style:
These Lemon Blueberry Cupcakes are the perfect blend of tangy, sweet, and buttery goodness. Fresh lemon zest and juice add a bright citrusy kick, while juicy blueberries bring a natural pop of sweetness in every bite.
They’re moist, fluffy, and topped with a luscious lemon cream cheese frosting that melts in your mouth. Whether you’re making these for a party or just treating yourself, these cupcakes are guaranteed to be a hit. Easy, fresh, and packed with flavor—you’ll want to make them again and again!
Exciting Story:
The first time I made these Lemon Blueberry Cupcakes, my husband walked into the kitchen, inhaled deeply, and said, “That smells like pure happiness.” And he was right—the aroma of lemon zest, vanilla, and blueberries baking together is irresistible.
I made a dozen, thinking they’d last a couple of days. They were gone before the evening was over. My little one even licked the frosting off one and asked for another! Now, they’re a staple in our house whenever we want something sweet but not too heavy.
Why These Lemon Blueberry Cupcakes Are Amazing
Selling Points:
✔ Perfect balance of tangy lemon and sweet blueberries
✔ Light, fluffy, and incredibly moist
✔ Easy to make with simple ingredients
✔ Delicious lemon cream cheese frosting
✔ Great for any occasion – or no occasion at all!
Cuisine: American, Dessert
Tips for the Best Cupcakes
✔ Toss blueberries in flour to prevent them from sinking.
✔ Use fresh lemon juice for the best flavor. Bottled won’t taste as good!
✔ Don’t overmix the batter—it keeps the cupcakes soft and fluffy.
✔ For extra lemon flavor, add a teaspoon of lemon extract.
✔ Chill frosting for 10 minutes before piping for a firmer texture.
Substitutions and Variations:
🔹 Swap blueberries for raspberries or blackberries.
🔹 Use Greek yogurt instead of buttermilk for extra moistness.
🔹 Make them dairy-free by using coconut oil and dairy-free yogurt.
🔹 Add a crumble topping for a bakery-style twist.
🔹 Use lemon curd as a filling for an extra burst of lemon flavor.
Make a Healthier Version:
- Use whole wheat flour instead of all-purpose for more fiber.
- Reduce sugar by ¼ cup without affecting the taste.
- Swap butter for applesauce in the batter for a lighter version.
- Use a honey-sweetened frosting instead of powdered sugar.
Closing in Todd Wilbur’s Style:
And there you have it—bright, citrusy, and bursting with blueberries, these Lemon Blueberry Cupcakes are everything you could want in a dessert. Whether you’re baking for a party or just treating yourself, these cupcakes will put a smile on your face.
Try them once, and they’ll become a go-to favorite in your recipe collection!
Relevant Categories:
- Desserts
- Cupcakes & Muffins
- Baking Recipes
- Spring & Summer Treats
Tags:
- Lemon Blueberry Cupcakes
- Easy Cupcake Recipe
- Homemade Frosting
- Summer Desserts
Frequently Asked Questions:
- Can I use frozen blueberries?
Yes! Just toss them in flour and don’t thaw them before mixing in. - Can I make these ahead of time?
Yes! Store cupcakes in an airtight container for up to 3 days. - Why did my blueberries sink?
Make sure to coat them in flour before adding to the batter. - Can I use a different frosting?
Absolutely! Try a whipped cream frosting or lemon buttercream. - How do I store leftovers?
Keep cupcakes in an airtight container in the fridge for up to 5 days. - Can I make mini cupcakes?
Yes! Bake at 350°F for 10-12 minutes.
🍋🫐 Bright, Fresh & Absolutely Delicious – These Lemon Blueberry Cupcakes Are a Must-Try! 🫐🍋
Print
Lemon Blueberry Cupcakes
Description
These Lemon Blueberry Cupcakes are exactly that—a sweet, tangy, and utterly delightful treat that feels like a little taste of summer in every bite.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
Step 1: Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
Step 2: Combine Wet & Dry Ingredients
- Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries coated in flour to prevent them from sinking.
Step 3: Bake the Cupcakes
- Divide batter evenly into cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Lemon Cream Cheese Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla extract, lemon zest, and lemon juice. Beat until fluffy.
Step 5: Frost & Enjoy!
- Once cupcakes are completely cool, pipe or spread frosting on top.
- Garnish with extra lemon zest or a blueberry on top.
