These Lemon Blueberry Cupcakes are a delightful burst of sunshine in every bite. The bright, zesty lemon flavor perfectly complements the sweet, juicy blueberries, creating a cupcake that’s both refreshing and indulgent.
Whether you’re baking for a special occasion or simply craving something sweet with a tangy twist, these cupcakes strike the perfect balance between sophisticated flavor and homestyle comfort. The light, fluffy texture and pretty speckled appearance make them as beautiful as they are delicious.
Why You’ll Love This
- Perfect balance of sweet and tangy flavors that appeal to both kids and adults
- Quick 45-minute total preparation and baking time, ideal for weeknight baking
- Beautiful natural color contrast with no artificial ingredients
- Versatile recipe that works for casual family desserts or special occasions
- Can be made ahead and frozen for up to a month
Ingredients
- 1 cup unsweetened almond or oat milk
- 1/4 cup melted butter
- 1 cup cane sugar
- 1/2 cup lemon juice
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract (optional)
- 2 1/4 cups all-purpose flour
- 1 cup fresh or frozen wild blueberries
- 1 1/2 cups powdered sugar
- 4 oz cream cheese
- 4 tablespoons softened butter
Instructions
- Preheat oven to 350°F. Line 16 cupcake molds with paper liners and spray with non-stick spray.
- Combine milk, melted butter, sugar, lemon juice, and vanilla.
- Stir in baking powder, baking soda, and optional lemon extract. Mixture will fizz.
- Quickly mix in flour until smooth. Fill cupcake molds 2/3 full.
- Bake for 25-30 minutes.
- Beat cream cheese, powdered sugar, and butter until smooth. Ice cooled cupcakes.
Tips & Variations
- For extra lemon flavor, add ¼ teaspoon lemon extract to the batter
- Frozen blueberries can be used, but don’t thaw them first—add them frozen and toss in flour
- For a cream cheese frosting alternative, beat 8oz cream cheese with ¼ cup butter, 2 cups powdered sugar, and 1 tablespoon lemon juice
- Add a tablespoon of poppy seeds for extra texture and visual appeal
- For a more pronounced blueberry flavor, add ¼ cup blueberry preserves to the batter
- Make mini cupcakes by reducing baking time to 10-12 minutes
Serving Suggestions
These cupcakes are delightful on their own, but for a special presentation, serve them with a small scoop of lemon sorbet or vanilla ice cream. A sprig of fresh mint and a few extra blueberries on the side add a beautiful finishing touch.
For brunch or afternoon tea, pair with a glass of sparkling water with lemon slices or a cup of Earl Grey tea to complement the citrus notes in the cupcakes.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days
- Cupcakes can be frozen unglazed for up to 1 month; thaw at room temperature and add glaze before serving
- Cupcakes are done when they spring back lightly when touched and a toothpick comes out with a few moist crumbs
- Allow ingredients to come to room temperature for the best texture and even baking
FAQs
Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the flavor will still be delicious.
Why did my blueberries sink to the bottom?
Coating blueberries in flour helps prevent sinking. If they still sink, try using wild blueberries which are smaller, or fold them in very gently to avoid breaking the air bubbles in your batter.
Can I make this recipe as a cake instead of cupcakes?
Absolutely! Use an 8-inch round cake pan and increase baking time to 25-30 minutes or until a toothpick inserted in the center comes out clean.
How do I prevent my cupcakes from being too dense?
Be careful not to overmix the batter after adding the flour, as this develops gluten and creates density. Mix just until ingredients are combined for a light, fluffy texture.
Ingredients
- 1 cup unsweetened almond or oat milk
- 1/4 cup melted butter
- 1 cup cane sugar
- 1/2 cup lemon juice
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract (optional)
- 2 1/4 cups all-purpose flour
- 1 cup fresh or frozen wild blueberries
- 1 1/2 cups powdered sugar
- 4 oz cream cheese
- 4 tablespoons softened butter
Steps
- Preheat oven to 350°F. Line 16 cupcake molds with paper liners and spray with non-stick spray.
- Combine milk, melted butter, sugar, lemon juice, and vanilla.
- Stir in baking powder, baking soda, and optional lemon extract. Mixture will fizz.
- Quickly mix in flour until smooth. Fill cupcake molds 2/3 full.
- Bake for 25-30 minutes.
- Beat cream cheese, powdered sugar, and butter until smooth. Ice cooled cupcakes.
Nutrition (per serving)
- Calories: 216 kcal
