Recipes | Cakes Cupcakes | Dessert | Oven
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!
These blueberry lemon cupcakes are a spring must for me. They’re soft, made with 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. 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.
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.
Make the Lemon Frosting
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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!
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
- 1⅓ cups granulated sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs room temperature
- ¾ cup lemon juice fresh
- ⅓ 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 1⅓ cups granulated sugar on medium speed until smooth.
- Add 3 large eggs, ⅓ 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 ⅔ 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.
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
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!
Recipe Tips
- 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!
- 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.
- 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!
- 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.
- 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.
- 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.
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!
