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I've broken down two ways make these Blueberry Lemon Cupcakes, from scratch or semi-homemade with the help of a boxed cake mix. Also, pick your fave lemon buttercream frosting or cream cheese frosting for this recipe!
Overhead view of frosted cupcakes with blueberries and lemon zest for presentation.

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My Blueberry Lemon Cupcakes Recipe At A Glance

Primary Cooking Method: Bake
Total Prep Time: 15 minutes
Total Cook Time: 14-16 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

These blueberry lemon cupcakes are a spring must for me. They’re soft, tangy, full of fresh blueberries, and that lemon buttercream frosting? Dangerous. (PS. If you’re more of a cream cheese frosting kinda person, I’ve Included ingredients and instructions for it too!)The second I see blueberries on sale, I’m grabbing a carton because I know these are happening. There’s just something about baking with blueberries and lemon—the sweet and sour combo is my jam.

I’ve included two ways to make these cupcakes: go all-in and bake them from scratch, or take the semi-homemade route and use a box cake mix as the base.

Some days, I’m all about baking from scratch. Measuring everything out, zesting lemons, folding in fresh blueberries—it’s therapeutic when I’ve got the time. But to be real, most of the time, I don’t. That’s why I keep a box of cake mix on standby. With a few tweaks, it’s just as good as homemade. And honestly? No one’s going to know (or care) once they’re biting into these soft, blueberry lemony cupcakes topped with that fluffy lemon frosting.

A closer look at the frosted cupcakes with blueberries and lemon zest.

Ingredients to make Blueberry Lemon Cupcakes

All baking ingredients neatly arranged in bowls.

For the Cupcakes (From Scratch):

  • ¾ cup unsalted butter, softened: Use room temperature butter so it creams properly with the sugar. If you only have salted butter, reduce the added salt in the recipe by half.
  • 1â…“ cups granulated sugar: Regular granulated sugar works best here. Avoid coarse sugar, as it won’t dissolve as well in the batter.
  • 1 tablespoon pure vanilla extract: Stick with pure vanilla for the best flavor. If you’re out, you can substitute with 2 teaspoons of almond extract for a different take.
  • 3 large eggs, room temperature: Room temperature eggs mix more evenly and help create a smoother batter. If your eggs are cold, submerge them in warm water for 5 minutes before using.
  • ¾ cup lemon juice (fresh): Freshly squeezed lemon juice is key for the best flavor. Bottled lemon juice will work, but it won’t have the same brightness.
  • â…“ cup sour cream or Greek yogurt: Adds moisture and a slight tang. Either full-fat or low-fat versions work, but avoid fat-free for the best texture.
  • ½ teaspoon salt: Use fine sea salt or table salt for even distribution. Avoid coarse salt.
  • 2 teaspoons baking powder (aluminum-free): Aluminum-free baking powder keeps a the metallic aftertaste at bay. Double-check that it’s fresh.
  • 1½ tablespoons lemon zest: Zest the lemons before juicing them to make things easier. A microplane grater works best for fine zest without the bitter white pith.
  • 2 cups all-purpose flour: Spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag, as it packs the flour and can lead to dense cupcakes.
  • 1½ cups fresh blueberries: Toss the blueberries with 1 tablespoon of flour before folding them into the batter to keep them from sinking. If fresh blueberries aren’t available, frozen ones work, but don’t thaw them before using.

For the Cupcakes (Using Boxed Cake Mix):

  • 15.25 ounces box cake mix (white or yellow): Choose a brand you trust—white cake mix gives a brighter lemon flavor, while yellow cake mix adds a slightly richer taste.
  • 1 cup lemon juice (replaces the water): Swap the water in the box instructions for fresh lemon juice to enhance the citrus flavor.
  • 1½ tablespoons lemon zest: Adds extra brightness to the boxed mix.
  • ¾ cup unsalted butter, melted (or as directed): Melting the butter ensures even mixing. If the box calls for oil, you can substitute it with an equal amount of melted butter for a richer flavor.
  • 3 large eggs, room temperature (or as directed): Make sure the eggs match the quantity listed on your cake mix box. Room temperature eggs blend better and help the cupcakes rise evenly.
  • 1½ cups fresh blueberries: Just like with the scratch version, toss them with flour to prevent sinking. Frozen blueberries are fine but keep them frozen to avoid streaky batter.

For the Lemon Butter Cream Frosting:

  • 1¼ cups unsalted butter, softened: Room temperature butter keeps the frosting smooth and easy to pipe. If you only have salted butter, omit the added salt in the frosting.
  • 1 teaspoon salt: Use fine sea salt or table salt for a balanced flavor. Avoid coarse salt, which won’t dissolve well.
  • 1½ teaspoons pure vanilla extract: Pure vanilla is ideal for the best flavor. If you’re out, try lemon extract for an extra citrusy punch (use 1 teaspoon).
  • 4 tablespoons lemon juice (fresh): Adds a bright tang to the frosting. If you want a creamier frosting, you can substitute with heavy cream or milk, though it will change the flavor slightly.
  • 2 teaspoons lemon zest: Zest the lemon finely so it incorporates well into the frosting. This adds both flavor and a pop of texture.
  • 4 cups powdered sugar, sifted: Sifting removes lumps and creates a smoother frosting. If you don’t have a sifter, use a fine-mesh strainer to achieve the same effect.

For Lemon Cream Cheese Frosting

  • 12 oz cream cheese, softened: Use full-fat cream cheese for the best flavor and texture.
  • 3/4 cup (1.5 sticks) unsalted butter, softened: Room temperature butter blends easily with the cream cheese and adds creaminess. If using salted butter, skip the added pinch of salt.
  • 6 cups powdered sugar, sifted: Sifting removes lumps and ensures a smooth, fluffy consistency. Gradually add it to balance the sweetness.
  • 2–3 tablespoon fresh lemon juice: Freshly squeezed lemon juice brings bright, citrusy flavor. Adjust the amount to suit your taste.
  • 1 1/2 teaspoon lemon zest: Finely zest the lemon for extra bursts of lemony flavor and a hint of texture throughout the frosting.
  • 1 1/2 teaspoon pure vanilla extract: Adds warmth and balance to the tanginess of the cream cheese and lemon. For a twist, you can use lemon extract instead.
  • ½ teaspoon salt: Helps balance the sweetness and enhance the overall flavor of the frosting.

To Decorate:

  • Additional fresh blueberries: A simple and fresh garnish that looks beautiful. Use smaller blueberries for better balance on top of the frosting.
  • Additional lemon zest: Sprinkle a little on top for extra brightness and a polished look.

How to make Blueberry Lemon Cupcakes

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Mixing butter and sugar in a bowl.
Step 1: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
Mixing bowl with eggs, lemon zest, and sugar, ready for batter preparation.
Step 2: Add in the egg, lemon zest and vanilla. Mix until combined.
Dry ingredients being mixed with the batter.
Step 3: Add in the salt, baking powder and flour. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.
Thick cupcake batter being prepared in a mixing bowl.
Step 4: Add in the lemon juice and mix until thoroughly combined – again, scraping the sides as needed.
Fresh blueberries folded into the batter.
Step 5: Gently fold in the fresh blueberries.
Smooth batter with visible blueberries.
Step 6: Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full.
Cupcake batter portioned into liners in a muffin tin, some with visible blueberries.
Step 7: Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned and the center is set.
Freshly baked cupcakes cooling on a wire rack.
Step 8: Allow to cool completely before decorating.

Make the Lemon Frosting

Butter and sugar for frosting in a bowl
Step 9: For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt, lemon juice and about half of the powdered sugar. Mix on low until combined.
Smooth, creamy frosting for decorating.
Step 10: Add in the remaining powdered sugar and continue to mix on low until combined.
Frosted cupcakes without additional toppings, arranged on a cooling rack.
Step 11: Once the cupcakes are cool, pipe a large mound of frosting on each cupcake.
Decorated blueberry lemon cupcakes with frosting, fresh blueberries, and lemon zest on a cooling rack.
Step 12: Decorate with a couple blueberries and some additional lemon zest.
Close-up of frosted cupcakes with blueberries and zest, displayed on a tiered tray.

My Best Cooking Tips for Making Blueberry Lemon Cupcakes

  1. Coat Those Blueberries: Nobody likes a cupcake where all the blueberries have sunk to the bottom. To keep them evenly distributed, toss your blueberries in a bit of flour before folding them into the batter. It’s a simple trick that works like magic!
  2. Fresh Lemon for the Win: I know bottled lemon juice is convenient, but trust me—fresh lemon juice and zest are non-negotiable here. The zest is where all those bright, citrusy oils live, and it makes a huge difference in flavor.
  3. Don’t Overmix the Batter: When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can make your cupcakes dense, and we’re going for fluffy here!
  4. Room Temperature Ingredients: This one is super important. Make sure your butter, eggs, and milk are at room temperature before you start. It helps everything blend smoothly and creates a lighter, more tender crumb.
  5. Fill Your Liners Just Right: For cupcakes that bake up evenly without spilling over, fill your liners about 2/3 full. If you want those gorgeous bakery-style domes, a little less batter in each liner is how to get them.
  6. Don’t Skip the Cool Down: As tempting as it is to dive right in, let your cupcakes cool completely before adding any frosting. Warm cupcakes + frosting = a gooey, melty mess.
A cupcake cut open, revealing blueberries inside, with frosting and toppings.

How to Store Unfrosted Blueberry Lemon Cupcakes

Unfrosted Cupcakes: Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. If refrigerating, let them come to room temperature before frosting and serving for the best flavor and texture.

In the Freezer:

  • Unfrosted Cupcakes: Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. Store for up to 3 months. Thaw at room temperature before frosting.

How to Store Cupcakes with Cream Cheese Frosting

Cream Cheese Frosted Cupcakes: Because of the cream cheese frosting, frosted cupcakes should be stored in the refrigerator. Place them in an airtight container and store for up to 5 days. Before serving, let them sit at room temperature for about 30 minutes for the frosting to soften slightly.

In the Freezer:

  • Cream Cheese Frosted Cupcakes: Flash freeze frosted cupcakes on a baking sheet until the frosting is firm, then wrap each one gently in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight and let them come to room temperature before serving.

How to Store Cupcakes with Buttercream Frosting

Buttercream Frosted Cupcakes: Buttercream frosting is more stable than cream cheese frosting, so frosted cupcakes can be stored at room temperature in an airtight container for up to 2 days, as long as the environment is cool and dry. If it’s warm or humid, store frosted cupcakes in the refrigerator for up to 5 days. Let them sit at room temperature for about 30 minutes before serving to allow the buttercream to soften.

In the Freezer:

  • Buttercream Frosted Cupcakes: Place frosted cupcakes on a baking sheet and freeze until the frosting is firm. Wrap each cupcake in plastic wrap or foil, then place them in a freezer-safe container. Store for up to 3 months. Thaw in the refrigerator overnight, then let them come to room temperature before serving.

Quick Recipe Help and Common Questions

Can I use frozen blueberries instead of fresh?

Yes, you can! If using frozen blueberries, don’t thaw them beforehand. Toss them in a little flour before adding to the batter to prevent them from sinking and to avoid coloring the batter blue.

What if my frosting is too thick or thin?

Too Thick: Add 1 teaspoon of milk, heavy cream, or lemon juice at a time until you reach the desired consistency.
Too Thin: Add more powdered sugar, 1/4 cup at a time, and mix well until it thickens.

Can I use lemon extract instead of fresh lemon juice?

Yes, you can substitute lemon extract for the juice, but use less since extracts are more concentrated. Start with 1–2 teaspoons and adjust to taste.

How can I get bakery-style cupcake domes?

To achieve those domed cupcake tops, preheat your oven to 400°F (204°C), bake the cupcakes for the first 5 minutes, then lower the temperature to 350°F (177°C) to finish baking. The initial high heat helps the batter rise quickly.

What’s the best way to pipe frosting?

Use a piping bag fitted with a star tip for a classic swirl. If you don’t have a piping bag, a zip-top bag with a corner snipped off works!

A close-up shot of fully decorated cupcakes, topped with whipped frosting, blueberries, and lemon zest

More Dessert Recipes To Try

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If you try this easy Blueberry Lemon Cupcakes recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

blueberry lemon cupcake with a portion missing showing the blueberries inside the cupcake with the frosting on top
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Blueberry Lemon Cupcakes

I've broken down two ways make these Blueberry Lemon Cupcakes, from scratch or semi-homemade with the help of a boxed cake mix. Also, pick your fave lemon buttercream frosting or cream cheese frosting for this recipe!
No ratings yet
Author Jackie
Servings 24 cupcakes
Course Dessert
Calories 319
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Equipment

small ice cream scoop

Ingredients
  

For the Cupcakes (From Scratch):

  • 3/4 cup unsalted butter softened
  • 1â…“ cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 large eggs room temperature
  • ¾ cup lemon juice fresh
  • â…“ cup sour cream or Greek yogurt
  • ½ teaspoon salt
  • 2 teaspoons baking powder aluminum free
  • 1½ tablespoons lemon zest
  • 2 cups all-purpose flour
  • 1½ cups blueberries fresh

For the Cupcakes (Using Boxed Cake Mix):

  • 15.25 ounces box cake mix white or yellow
  • 1 cup lemon juice replaces the water in the package instructions
  • 1½ tablespoons lemon zest
  • ¾ cup unsalted butter melted, or as directed on the box
  • 3 large eggs room temperature, or as directed on the box
  • 1½ cups blueberries fresh

For Lemon Buttercream Frosting:

  • 1¼ cups unsalted butter softened
  • ½ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • 4 tablespoons lemon juice fresh
  • 2 teaspoons lemon zest
  • 4 cups powdered sugar shifted after measuring

For Lemon Cream Cheese Frosting:

  • 12 oz cream cheese softened
  • 3/4 cup unsalted butter softened
  • 6 cups powdered sugar sifted
  • 2–3 tablespoons lemon juice fresh, adjust to taste
  • 1 1/2 teaspoon lemon zest
  • 1 1/2 teaspoon vanilla extract
  • ½ teaspoon salt

To Decorate:

  • Additional fresh blueberries
  • Additional lemon zest

Instructions

  • Preheat the oven: Preheat your oven to 350°F. Line a muffin tin with 24 cupcake liners and set aside.

Make the batter (from scratch):

  • In the bowl of a stand mixer, cream together ¾ cup softened unsalted butter and 1â…“ cups granulated sugar on medium speed until smooth.
  • Add 3 large eggs, â…“ cup sour cream, 1½ tablespoons lemon zest, and 1 tablespoon vanilla extract. Mix until well combined.
  • Add ½ teaspoon salt, 2 teaspoons baking powder, and 2 cups all-purpose flour. Mix thoroughly, scraping down the sides of the bowl as needed.
  • Pour in ¾ cup lemon juice and mix until fully incorporated.
  • Gently fold in 1½ cups fresh blueberries by hand.

Make the batter (boxed cake mix):

  • In the bowl of a stand mixer, add the box cake mix 1½ tablespoons lemon zest, ¾ cup melted butter, and 3 large eggs mix on medium speed until smooth.
  • Pour in 1 cup lemon juice and mix until fully incorporated.
  • Gently fold in 1½ cups fresh blueberries by hand.

Bake the cupcakes

  • Portion the batter: Using a small ice cream scoop or a ¼ cup measuring cup, divide the batter evenly among the 24 cupcake liners, filling each about â…” full.
  • Bake the cupcakes: Bake in the preheated oven for 14-16 minutes, or until the edges are lightly browned, and the centers are set. Remove from the oven and allow to cool completely before frosting.

For lemon buttercream frosting:

  • In the bowl of a stand mixer, combine 1¼ cups softened unsalted butter, ½ teaspoon salt, 1½ teaspoons vanilla extract, 4 tablespoons (¼ cup) lemon juice, and half of the 4 cups sifted powdered sugar. Mix on low speed, scraping down the bowl until combined. (If the frosting looks dry or crumbly, add a splash more lemon juice.)
  • Increase the speed to medium and whip for 3-5 minutes until the frosting is smooth and fluffy.

For lemon cream cheese frosting:

  • In a large mixing bowl, use a hand or stand mixer to beat 12 oz softened cream cheese and 3/4 cup (1.5 sticks) softened unsalted butter on medium speed. Beat for about 2–3 minutes, or until the mixture is smooth and creamy.
  • Mix in 1 1/2 tsp vanilla extract, 2–3 tbsp fresh lemon juice, 1 1/2 tsp lemon zest, and a small pinch of salt. Beat again until everything is well incorporated.
  • Gradually add 6 cups sifted powdered sugar, 1 cup at a time, while mixing on low speed to avoid a sugar cloud. After all the sugar is added, increase to medium speed and beat until the frosting is fluffy and smooth, about 2–3 minutes.
  • If the frosting feels too thick, add an additional teaspoon of lemon juice (or milk) at a time until you reach your desired consistency. If it’s too thin, mix in a bit more powdered sugar, 1/4 cup at a time.
  • Frost and decorate: Transfer the frosting to a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each cooled cupcake. Decorate with a few fresh blueberries and a sprinkle of lemon zest.

Notes

Note: Nutritional information calculated using from scratch cake mix, and lemon buttercream frosting. 
How to Store Unfrosted Blueberry Lemon Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. If refrigerating, let them come to room temperature before frosting and serving for the best flavor and texture.
In the Freezer: Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. Store for up to 3 months. Thaw at room temperature before frosting.
How to Store Cupcakes with Cream Cheese Frosting
Because of the cream cheese frosting, frosted cupcakes should be stored in the refrigerator. Place them in an airtight container and store for up to 5 days. Before serving, let them sit at room temperature for about 30 minutes for the frosting to soften slightly.
In the Freezer: Flash freeze frosted cupcakes on a baking sheet until the frosting is firm, then wrap each one gently in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight and let them come to room temperature before serving.
How to Store Cupcakes with Buttercream Frosting
Buttercream frosting is more stable than cream cheese frosting, so frosted cupcakes can be stored at room temperature in an airtight container for up to 2 days, as long as the environment is cool and dry. If it’s warm or humid, store frosted cupcakes in the refrigerator for up to 5 days. Let them sit at room temperature for about 30 minutes before serving to allow the buttercream to soften.
In the Freezer: Place frosted cupcakes on a baking sheet and freeze until the frosting is firm. Wrap each cupcake in plastic wrap or foil, then place them in a freezer-safe container. Store for up to 3 months. Thaw in the refrigerator overnight, then let them come to room temperature before serving.

Nutrition

Serving: 1 cupcake, Calories: 319kcal, Carbohydrates: 41g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 193mg, Potassium: 48mg, Fiber: 1g, Sugar: 32g, Vitamin A: 528IU, Vitamin C: 6mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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