• SIGN UP FOR OUR NEWSLETTER ➝
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

The Cake Blog

  • HOME
  • RECIPES
  • TUTORIALS
    • DIY PROJECTS
    • BAKING TIPS
  • HOLIDAYS
    • CHRISTMAS
    • VALENTINE’S DAY
    • ST. PATRICK’S DAY
    • EASTER
    • MOTHER’S DAY
    • GRADUATION
    • FATHER’S DAY
    • FOURTH OF JULY
    • SUMMER FUN
    • FALL
    • HALLOWEEN
  • INSPIRATION
    • CAKES
      • WEDDING CAKES
      • BIRTHDAY CAKES
      • BABY SHOWER CAKES
    • BAKERY TOURS
    • BIRTHDAY PARTIES
    • BABY SHOWERS
    • BRIDAL SHOWERS
    • REAL WEDDINGS
    • DESSERT TABLES
  • ABOUT
    • MEET THE EDITOR
    • MEET THE CONTRIBUTORS
    • CONTACT

Lemon Blueberry Cupcakes

May 30, 2013 by Carrie Sellman

Lemon Blueberry Cupcakes. Bright lemon cupcakes with fresh blueberries topped with lemon cream cheese frosting. Garnished with lemon zest and more blueberries.

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

LEMON BLUEBERRY CUPCAKES
a recipe by Carrie Sellman
{makes 30 cupcakes}

3 cups cake flour + extra for coating blueberries
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla extract
zest of 1 organic 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 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.  Mix well after each egg.
  6. Add vanilla extract 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 ounces cream cheese, softened
8 ounces unsalted butter, room temperature
2 pounds confectioners sugar
1 teaspoon vanilla extract
1 organic 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. Whip until smooth.

For the Assembly:

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.

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


YOU MAY ALSO ENJOY:
Lemon Blueberry Cake
Candied Lemon Bundt Cake
Lemon Meringue Cake
Lemon Poppy Seed Donuts
Lemon Slice Cake Toppers

May 30, 2013 by Carrie Sellman

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.

connect with Carrie :

Make the most of citrus season with one of these cake recipes!

« Red, White & Blue Desserts
Romantic Peonies & Anemones »

Comments

  1. Lora says

    May 30, 2013 at 11:38 am

    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!

    • Carrie Sellman says

      June 3, 2013 at 6:04 am

      Ha! Yes, I know… but they are quite tasty and pretty simple too. Hope you enjoy!

  2. WokandRoll says

    May 31, 2013 at 1:15 am

    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!

    • Carrie Sellman says

      June 3, 2013 at 6:06 am

      Definitely! Great suggestion for the Fourth!

  3. Master Chefette says

    May 31, 2013 at 10:06 am

    These look so yummy! Will have to try them with lemon cream cheese frosting!

  4. Ashley | Spoonful of Flavor says

    May 31, 2013 at 2:42 pm

    Gorgeous cupcakes! I always eat way too many cupcakes too, but they are worth it.

    • Carrie Sellman says

      June 3, 2013 at 6:07 am

      Thanks Ashley! Glad to see I’m not the only one. 🙂

  5. Kathleen Richardson says

    June 3, 2013 at 7:08 am

    Carrie, what a lovely cupcake! The perfect gift. Thanks for the recipe and the well-done photos.

  6. Fred Allen says

    June 17, 2013 at 8:09 am

    Awesome Post! I like this flavor.I will try to mak ethis cak efor my brother’s birthday. This is the little gift from my side.

  7. Mian says

    July 14, 2013 at 8:29 am

    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 🙂

    • Carrie Sellman says

      May 13, 2015 at 9:23 pm

      Thank you, glad you enjoyed them Mian!

  8. Jacquie says

    July 19, 2013 at 1:31 am

    Where did you find those wonderful dark blue cupcake papers?

    • Carrie Sellman says

      September 26, 2013 at 5:57 am

      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. 😉

  9. Mel says

    July 19, 2013 at 2:26 pm

    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!

  10. Sally says

    August 5, 2013 at 9:47 am

    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!

    • Carrie Sellman says

      May 13, 2015 at 9:16 pm

      That’s great to hear Sally! Thanks for the feedback.

  11. George @Cupcakerecipes.eu says

    January 22, 2014 at 9:12 pm

    This is the first time I hear about a blueberry lemon combo. Then again, I come from Cyprus and there are no blueberries there. Now, that I’m living in a northern country I’ll definitely give this a go.

  12. Meena says

    January 23, 2014 at 3:56 am

    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?

    • Carrie Sellman says

      May 13, 2015 at 9:15 pm

      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.

  13. Luanne says

    April 9, 2014 at 10:00 pm

    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!

  14. Megan says

    April 12, 2014 at 2:18 pm

    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?

    • Carrie Sellman says

      May 13, 2015 at 9:24 pm

      This recipe has not been tested as a cake, but it sounds delicious!

  15. Audrey says

    April 18, 2014 at 12:23 pm

    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

    • Carrie Sellman says

      May 13, 2015 at 9:33 pm

      Sorry, I have not tried this recipe with almond milk. I have swapped milk for rice milk in several other recipes with pretty good results.

  16. Sarah says

    April 18, 2014 at 10:28 pm

    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!

  17. Lisa says

    April 25, 2014 at 7:06 pm

    Does this use 2 lbs of confectioner sugar? Or 2tbs?

    • Carrie Sellman says

      May 13, 2015 at 9:36 pm

      Yes, it’s two pounds of confectioners sugar. AKA a large bag of powdered sugar.

  18. santhi harmon says

    April 27, 2014 at 7:56 am

    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

    • Carrie Sellman says

      May 13, 2015 at 9:38 pm

      Glad you gave them a try Santhi! Cupcakes are a great way to make new friends. Hope your new house soon feels like home.

  19. Bloga Momma says

    June 20, 2014 at 10:36 am

    These look yummy – I made some very similar cupcakes earlier this week and they were lovely – really light and fresh. A great recipe for summer: https://blogamomma.com/blueberry-lemon-cupcakes/

  20. Sarah says

    September 2, 2014 at 11:29 am

    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.

    • Carrie Sellman says

      May 13, 2015 at 9:22 pm

      Blueberries seem to hold up pretty well. They don’t tend to bleed the way strawberries do. Hope your cake turned out well!

  21. carla says

    January 25, 2015 at 2:11 am

    What a horrible recipe!!!! Wasted ingedients!!!!!

    • Cassie says

      February 24, 2015 at 9:58 am

      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.

  22. Hope says

    March 25, 2015 at 1:59 am

    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!

    • Carrie Sellman says

      May 13, 2015 at 9:42 pm

      It’s always a good sign when the guest take extra cupcakes home! Thanks for the feedback Hope!

  23. Jane says

    April 23, 2015 at 3:01 pm

    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!
    Jane

    • Carrie Sellman says

      May 13, 2015 at 9:53 pm

      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.

  24. Jen says

    September 24, 2015 at 3:19 am

    The frosting did not work at all and I followed the recipe exactly. More like a glaze consistency, too thin, and I didn’t have extra cream cheese to thicken it up so now I have to present ugly cupcakes to someone on their birthday. I’ve never had this happen with frosting not before. Very very disappointed.

    • Carrie Sellman says

      September 24, 2015 at 8:53 am

      Sorry to hear you had trouble with the recipe Jen. Let’s figure out what went wrong. There’s two possible culprits that come to mind:

      First being that your butter and cream cheese were too warm. Pop the whole batch of icing in the refrigerator and it will firm up as it gets cold.

      Or the amount of juice that came from your lemon was much more than mine. If this is the case, you can add additional powdered sugar to the batch, blend again, and it will thicken up nicely.

      Hope one of these two solutions works for you!

  25. Prerana Mehta says

    February 17, 2016 at 12:07 am

    Can you please tell us the general substitution of egg in all the recipes for baking

    • Carrie Sellman says

      May 19, 2016 at 12:50 pm

      Here is a good article with 5 egg substitutes for baking. Please note, we have not tested this recipe with anything other than eggs.

      https://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591

Newer Comments »

SEARCH

The Cake Blog is a community of bakers and cake lovers. If you’re looking for beautiful cake inspiration, projects, tutorials and recipes -- you’ve come to the right place. MEET OUR TEAM ➝

LET’S CELEBRATE

SIGN UP FOR OUR NEWSLETTER

BAKING RESOURCES

  • How To Build a Cake Like a Pro
  • Is Your Oven Accurate – And Why It Matters
  • Can You Overmix A Cake
  • Egg Free Baking

HOME   |   ADVERTISE   |   PRIVACY POLICY

Copyright © 2023 · The Cake Blog