Lemon Blueberry Cupcakes

Lemon Blueberry Cupcake Recipe  |  fresh blueberry cupcakes with lemon cream cheese frosting | TheCakeBlog.com

Lemon Blueberry Cupcake Recipe  |  TheCakeBlog.com

Blueberries and lemons are a match that was simply meant to be. This fresh blueberry-studded cupcake is infused with lemon zest and topped with a tangy lemon cream cheese frosting, creating a flavor combination that is refreshing, bright and incredibly tempting. So tempting that you might have a hard time resisting these Lemon Blueberry Cupcakes.

Lemon Blueberry Cupcake Recipe  |  TheCakeBlog.com

a recipe by Carrie Sellman
{makes 30 cupcakes}

3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla extract
zest of 1 lemon
1 cup whole milk
1 1/2 cup blueberries

  1. Preheat oven to 350.  Line muffin tins with cupcake wrappers.  This recipe makes 30 cupcakes.
  2. Sift together flour, baking powder, baking soda and salt. Set aside.
  3. Gently toss blueberries with a light coating of flour.  Set aside.
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
  5. With the mixer on low, add eggs one at a time.  Mixing well after each egg.
  6. Add vanilla and lemon zest.  Mix to combine.
  7. Add one third of your dry ingredients and mix on low, just until combined.
  8. Add one half of your milk.  Mix gently.
  9. Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
  10. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
  11. Fill cupcake liners 2/3 full with batter.
  12. Bake 17-20 minutes or until toothpick inserted in center comes out clean.
  13. Let cupcakes cool in pan for 5 minutes, then remove to wire rack until completely cool.

For the Lemon Cream Cheese Frosting

16 oz cream cheese, softened
4 oz unsalted butter, room temperature
2 lbs confectioners sugar
1 teaspoon vanilla extract
1 lemon, zest and juice

  1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
  2. Add vanilla, lemon zest and juice and mix until combined.
  3. Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Mix again.

To Assemble

Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a #2A tip.  Garnish with strips of lemon zest and extra blueberries.  Refrigerate until ready to serve.  Both the cupcake and frosting sets up nicely when refrigerated.

TIP:  If the icing is not holding its shape while decorating, refrigerate icing 20-30 minutes.  The chilled icing with pipe nicely into a soft swirl.

Lemon Blueberry Cupcake Recipe  |  TheCakeBlog.com

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


  1. 1

    Lora says

    These look delicious! As if blueberry muffins weren’t bad enough for us already, add icing….but man it looks tasty and I love how they are decorated! I will definitely be making some :) Thanks for sharing!

  2. 3


    Blueberry and lemon go together so well! I think it’s just the overt sweetness of the blueberry that makes the lemon taste like lemonade. These cupcakes look beautiful, and paired with some strawberry cupcakes, they’d be a great addition to a Fourth of July potluck. Got to remember that for later!

  3. 10

    Mian says

    I tried these with frozen blueberries since there are no fresh ones here in the Philippines and they still turned out great! My friends all praised me for it.
    I love the fact that you used cream cheese instead of the usual lemon buttercream. I’ll be trying more of your recipes. ❤
    Thank you for posting this. I’ve been looking for the best lemon cupcake and I think I found the one I like best :)

    • 13

      Carrie Sellman says

      I believe I purchased the cupcake wrappers at Michael’s. I have a jar of wrappers that I pull from when baking cupcakes, so sometimes it’s hard to remember where a specific liner was purchased. 😉

  4. 14

    Mel says

    Again – FABULOUS. The only thing I hate and it has nothing to do with you or the recipe, lol. I’m from the Caribbean, so we don’t usually have the option of the beautiful fresh blueberries, we usually have them imported and they’re then located in the frozen section of the food stores, but you know what – I LOVE THIS SOOOOO MUCH, frozen or fresh, I’m looking forward to making this. It’s So YUM!

  5. 15


    My 14 year old niece made these for her birthday dessert (she loves to bake). I got my hands on one of these and was amazed! Completely gourmet! Moist, buttery cake with subtle lemon flavor complemented by lemony cream cheese frosting! These are what you find in a high end bakery. Definitely not your average cupcake. I can’t wait to make them myself!

  6. 18

    Meena says

    Hello, I plan to make these and have always had trouble halving the recipe as it does not seem to come out right. Could you tell me how i can use this recipe to make probably 6 cup cakes? What would you mean by lemon zest? Do you just grate the outer skin of a yellow lemon?

    • 19


      This recipe makes 30 cupcakes. I do not recommend cutting the recipe in half. Your friends will enjoy the extras!

      Yes, lemon zest is the outer yellow layer of a lemon. Use a microplane grater to create a fine zest.

  7. 20


    Blueberries are a luxury fruit to afford in my country because they don’t thrive with the weather we have. However I would love try to make this one with what blueberries I can find in exchange. I found a blueberry filling and I think dried? Must try to find out. Thank you for this recipe!

  8. 21

    Megan says

    I’d like to make this recipe into a cake … And pair it with your speckle cake! Will it hold up OK to make a cake out of the cupcake recipe?

  9. 23

    Audrey says

    These cupcakes look awesome! Do you think this recipe work with almond milk instead of whole milk? Or would I just have to experiment lol

  10. 25

    Sarah says

    I just made these and the recipe was sort of unclear with what to do with the set aside blueberries. I put three on top but they never sunk down they just stayed on top. Maybe if I fold them into the batter next time. But they taste good!

  11. 28

    santhi harmon says

    i made this yesterday…. it taste lemony so fresh… im planning to give it away to all my neighbors since we’re moved into new neighborhood. but for frosting i made only half batch …its enough for 20 cupcake …i didn’t frosted the other four :) but i love the flavor of blueberry and lemon together. im sure i will making this one again soon. thanks for sharing your recipes with us

  12. 31

    Sarah says

    Do you have suggestions to stop fresh fruit from bleeding on frosting? I’ve found that if I top cupcakes or cake with fresh fruit, the juices come flowing out after a while. Will just drying them well do the trick? I’m going to sugar blueberries for atop a cake this weekend to hopefully lock in the juice even more.

    • 34


      These turned out perfectly – I didn’t use lemon zest, but I have some orange blossom water and I used of a smidge of that as a replacement. No variations needed. If you mess this up, you probably suck at baking.

  13. 35

    Hope says

    I made this cupcake this past weekend. My family loved it. The guests took cupcakes home. Because I couldn’t find cake flour at the store, I substituted all purpose flour. Note that it’s not 1:1 substitution. Google it. I had extra batter I used for mini cupcakes, super cute. I made the mistake of adding only 2 blueberries in a batch instead of 3 or 4. I suggest making sure the liner is filled only 2/3 of the way including the added blueberries. I’ll be making this cupcake again. Thanks for the recipe!

  14. 37

    Jane says

    Hi! I am excited to try these. I am making them for a baby shower. I was wondering if you could substitute 1 or 2 cups of sour cream for the milk? And, could you add the juice of the lemon to the batter to make it more lemony? Thanks!

    • 38


      The frosting is pretty lemony – which I personally liked paired with subtle lemon notes from the lemon zest in the cupcake. It’s fresh and tangy but not too sour.

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