Lemon Blueberry Cupcakes

Fluffy and moist lemon cake loaded with blueberries and topped with a tangy lemon cream cheese buttercream. These Lemon Blueberry Cupcakes are light, fresh and perfect for spring and summertime!

What you will need to make Lemon Blueberry Cupcakes 

Aside from the staples you probably already have in your fridge and pantry, here’s what you’ll need!

2 Lemons – This recipe calls for lemon juice and zest in both the cupcakes and buttercream. You will need about 2 lemons, more if you want to decorate the top of the cake with lemon slices. The lemon juice and zest are what give these cupcakes their amazing tart flavour. I recommend using fresh lemon juice. 

Buttermilk – Buttermilk adds moisture to the cupcakes. If you don’t have any on hand, you can make a substitute. Add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let it sit for a few minutes. It should look a bit curdled after thickening.

Blueberries – Feel free to use fresh or frozen. I like to toss mine in a tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom of your cupcakes. 

Lemon Extract – This adds an extra burst of lemon flavour to the cupcakes. You can also replace the vanilla extract with lemon extract in the buttercream if you’d like. If you do not have lemon extract on hand, vanilla extract on its own will work fine.

Cream Cheese – Lemon Cream Cheese Buttercream pairs so well with these Lemon Blueberry Cupcakes. Be sure to use brick-style cream cheese as opposed to the kind you get in a tub. Brick-style is firmer and ensures a buttercream that will hold its shape better. 

How to make Lemon Blueberry Cupcakes

In the bowl of a handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.

Add the eggs, vanilla extract, and lemon extract. Mix until combined, scraping down the sides of the bowl as necessary.

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

Add half of the dry ingredients to the wet, then half of the buttermilk, mixing in between each addition. Add the lemon juice and lemon zest and mix just to combine. Then add the remaining dry ingredients and buttermilk, mixing between each addition. Alternating the dry ingredients and the buttermilk like this ensures that you don’t overmix the batter. Over-mixing can result in tough cupcakes that do not rise as well. 

Toss your blueberries in a tablespoon or so of flour. This prevents them from sinking to the bottom of the cupcakes. Gently fold the blueberries into the batter. 

Scoop the batter into prepared cupcake tins filling them about 2/3 full. I like using a cookie scoop like this.

Bake for 18-20 minutes at 350 degrees F.

How to make Lemon Cream Cheese Buttercream

Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together until smooth. It’s important to use chilled cream cheese for this buttercream to avoid it becoming too soft and gloopy. If you are planning on piping with this buttercream, then you will want a buttercream that holds its shape!

With the mixer on low, slowly add the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla, heavy cream, lemon juice and zest. Then, whip on high speed for 3-5 minutes until light and fluffy.

Pipe swirls of Lemon Cream Cheese Buttercream onto cooled cupcakes. I used a Wilton 1M piping tip. You can also top them with lemon wedges, fresh blueberries and more lemon zest!

Other citrus Summer recipes to try:

Mini Lime Cheesecakes

Lemon Poppyseed Cake 

Pink Lemonade Cupcakes

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Lemon Blueberry Cupcakes. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Lemon Blueberry Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

12

cupcakes

Prep time

30

minutes

Bake time

20

minutes

Moist lemon cupcakes loaded with fresh blueberries and topped with a tangy Lemon Cream Cheese Buttercream!

Ingredients

• Lemon Blueberry Cupcakes

• 1/2 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup buttermilk, room temperature

• 1/4 cup lemon juice, about 1 lemon

• 1 heaping tablespoon lemon zest, about 1 lemon

• 3/4 cup blueberries

• Lemon Cream Cheese Buttercream

• 1/2 cup unsalted butter, room temperature

• 1/4 cup brick-style cream cheese, chilled

• 3 cups powdered sugar, sifted

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1/2 teaspoon vanilla extract

• 1 tablespoon heavy whipping cream

Directions

• Lemon Blueberry Cupcakes
• Preheat oven to 350 degrees F. Prepare a 12-count cupcake tin with cupcake liners.
• In the bowl of a handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.
• Add the eggs, vanilla extract, and lemon extract. Mix until combined, scraping down the sides of the bowl as necessary.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• Add half of the dry ingredients to the wet, then half of the buttermilk, mixing in between each addition. Add the lemon juice and lemon zest and mix just to combine. Then add the remaining dry ingredients and buttermilk, mixing between each addition.
• Toss blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cupcakes. Gently fold blueberries into the batter.
• Scoop the batter into prepared cupcake tins filling them about 2/3 full.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Lemon Cream Cheese Buttercream
• Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together until smooth.
• With the mixer on low, slowly add the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla, heavy cream, lemon juice and zest. Then, whip on high speed for 3-5 minutes until light and fluffy.
• Pipe swirls of Lemon Cream Cheese Buttercream onto cooled cupcakes. I used a Wilton 1M piping tip. You can also top them with lemon wedges, fresh blueberries and more lemon zest!

Recipe Video

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