If you’re looking for a dessert that strikes the perfect balance between sweet and tangy, these Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting are exactly what you need! Light and fluffy cupcakes bursting with fresh lemon flavor and a burst of juicy blueberries, all topped with a creamy, tangy frosting. Whether you’re baking for a special occasion or just craving a delicious homemade treat, these cupcakes are sure to satisfy your sweet tooth.

Ingredients
To create these delightful cupcakes, you’ll need a few simple ingredients:
For the cupcakes:
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice, divided
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw first)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
For the lemon cream cheese frosting:
- 1/2 cup (1 stick) unsalted butter, very soft
- 1 (8-ounce) block full-fat cream cheese, very soft
- 4 cups confectioners’ sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
- 1/2 teaspoon finely grated lemon zest
To decorate (optional):
- 1 teaspoon freshly grated lemon zest
- 1/2 cup fresh blueberries
Directions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 and 3/4 cups flour, baking powder, baking soda, and salt.
- In another bowl, blend together sour cream, milk, and 2 tablespoons lemon juice.
- Toss the blueberries with the remaining lemon juice and 2 tablespoons of flour to coat them lightly.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. If using, add the lemon extract and continue mixing.
- Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix lightly after each addition. Fold in the blueberries and lemon zest.
- Fill the muffin cups about 3/4 full with the batter. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Lemon Cream Cheese Frosting
- Beat the soft butter and cream cheese together until smooth and creamy.
- Gradually add the confectioners’ sugar, lemon juice, vanilla extract, and lemon extract. Continue mixing until smooth and fluffy.
- Add the lemon zest and mix until fully incorporated.
- Frost the cooled cupcakes with the lemon cream cheese frosting.
Decorating the Cupcakes
- For an extra touch, garnish the frosted cupcakes with a sprinkle of freshly grated lemon zest and a few fresh blueberries on top.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Servings: 15

Serving and Storage Tips
Serving Tips
- Perfect Pairing: These cupcakes are delicious on their own, but they pair beautifully with a cup of tea, coffee, or a refreshing glass of lemonade. They’re ideal for afternoon tea, parties, or special gatherings.
- Presentation: For an extra touch, consider serving the cupcakes on a decorative tray and adding fresh lemon slices or extra blueberries for a beautiful presentation.
- Serve Chilled or at Room Temperature: The lemon cream cheese frosting is best when it’s slightly chilled but still soft. You can let the cupcakes sit at room temperature for a few minutes before serving for the ideal texture.
Storage Tips
- Refrigeration: Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cold helps keep the frosting fresh and prevents the cupcakes from drying out.
- Freezing: If you’d like to store the cupcakes for a longer period, freeze them without the frosting. Place the cooled cupcakes in a single layer on a baking sheet and freeze for 1-2 hours. Afterward, wrap them tightly in plastic wrap and foil, and store in a freezer-safe container for up to 3 months. To serve, thaw at room temperature and then frost them.
- Frosting Storage: If you have leftover frosting, store it separately in an airtight container in the refrigerator for up to a week. When ready to use, let it come to room temperature and re-whip for a smooth consistency.
Variations
These Lemon Blueberry Cupcakes are delicious on their own, but you can get creative and make them your own with these fun variations:
1. Lemon Raspberry Cupcakes
- Swap out the blueberries for fresh raspberries to create a tangy, sweet twist. The tartness of the raspberries pairs beautifully with the lemon flavor.
2. Lemon Strawberry Cupcakes
- Use fresh or frozen strawberries instead of blueberries for a fruity flavor change. Dice the strawberries into small pieces and fold them into the batter just like the blueberries.
3. Lemon Poppy Seed Cupcakes
- Add 2 tablespoons of poppy seeds to the batter for a classic lemon poppy seed combination. This variation adds a lovely texture and extra lemon flavor.
4. Lemon Coconut Cupcakes
- For a tropical twist, fold in 1/2 cup of shredded coconut into the batter. You can also sprinkle coconut flakes on top of the frosted cupcakes for added texture and flavor.
5. Lemon Blueberry Muffins
- Skip the frosting and enjoy these cupcakes as muffins. They are just as delicious and perfect for breakfast or a light snack. You can also add a crumble topping for extra sweetness.
6. Lemon Cream Cupcakes
- Replace the cream cheese frosting with lemon-flavored whipped cream for a lighter, fluffier option. Simply whip heavy cream with a bit of powdered sugar and fresh lemon juice until stiff peaks form.
7. Lemon Blueberry Cheesecake Cupcakes
- Add a layer of cheesecake filling in the center of each cupcake. Mix 4 ounces of cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract, then place a dollop of the mixture in the center of each cupcake before baking.
8. Lemon Glaze Topping
- For a simple and glossy finish, top the cupcakes with a lemon glaze. Mix powdered sugar with fresh lemon juice until smooth, then drizzle over the cupcakes for a sweet, tangy topping.
9. Lemon Blueberry Cupcakes with Lemon Curd
- For an extra burst of lemon flavor, fill the center of each cupcake with homemade or store-bought lemon curd. This adds a rich, tangy layer to complement the sweet blueberry and lemon cupcake.
10. Lemon Blueberry Cupcakes with Almond Flour
- For a gluten-free version, substitute the all-purpose flour with almond flour. This will give the cupcakes a slightly denser texture but still a delightful flavor.
These variations can help you customize your Lemon Blueberry Cupcakes to suit different tastes or dietary preferences. Whether you’re experimenting with different fruits, toppings, or add-ins, there’s always a new way to enjoy this delicious treat!
FAQs
1. Can I use frozen blueberries for these cupcakes?
Yes, you can use frozen blueberries. Just be sure not to thaw them before adding them to the batter to prevent them from bleeding into the cupcake mix and changing the color.
2. Can I substitute the sour cream with something else?
If you don’t have sour cream, you can use full-fat Greek yogurt or buttermilk as a substitute. Both will add moisture and help keep the cupcakes soft.
3. How can I make these cupcakes gluten-free?
To make these cupcakes gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the flour packaging for any specific instructions or ingredient adjustments.
4. How can I prevent the blueberries from sinking to the bottom of the cupcakes?
Tossing the blueberries in a little bit of flour (about 2 tablespoons) before adding them to the batter will help them stay suspended in the cupcake mix instead of sinking.
5. Can I make the lemon cream cheese frosting ahead of time?
Yes, you can make the frosting up to a day ahead. Store it in an airtight container in the refrigerator. When ready to use, allow it to come to room temperature and re-whip it for a smooth texture.
6. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes (without frosting) for up to 3 months. Wrap them tightly in plastic wrap and foil, then place them in an airtight container. Allow them to thaw at room temperature before frosting.
7. Can I make the frosting without cream cheese?
Yes, if you prefer a lighter frosting, you can make a lemon buttercream instead. Simply mix butter, powdered sugar, lemon juice, and lemon zest to create a fluffy frosting.
8. How can I get the perfect dome shape on the cupcakes?
To get a nice dome shape, be sure not to overmix the batter. Mix just until combined and avoid overfilling the cupcake liners (about 2/3 full should do the trick).
9. How can I make the flavor more lemony?
To enhance the lemon flavor, increase the amount of lemon zest and lemon juice in the batter. You can also add a bit of lemon extract for a more intense lemon flavor.
10. Can I use a different fruit for this recipe?
Yes, you can swap blueberries for other berries like raspberries, blackberries, or strawberries. Just keep in mind that the flavor and texture may vary slightly depending on the fruit you choose.
These Lemon Blueberry Cupcakes are the perfect way to brighten up any occasion! Whether you’re making them for a special celebration or enjoying them as an everyday treat, their light and zesty flavor combined with the rich cream cheese frosting is sure to delight. So why not treat yourself and your loved ones to these irresistible cupcakes today? You won’t be able to resist their sweetness!
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Lemon Blueberry Cupcakes
Description
If you’re looking for a dessert that strikes the perfect balance between sweet and tangy, these Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting are exactly what you need! Light and fluffy cupcakes bursting with fresh lemon flavor and a burst of juicy blueberries, all topped with a creamy, tangy frosting. Whether you’re baking for a special occasion or just craving a delicious homemade treat, these cupcakes are sure to satisfy your sweet tooth.
Ingredients
To create these delightful cupcakes, you’ll need a few simple ingredients:
For the cupcakes:
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice, divided
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw first)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
For the lemon cream cheese frosting:
- 1/2 cup (1 stick) unsalted butter, very soft
- 1 (8-ounce) block full-fat cream cheese, very soft
- 4 cups confectioners’ sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
- 1/2 teaspoon finely grated lemon zest
To decorate (optional):
- 1 teaspoon freshly grated lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 and 3/4 cups flour, baking powder, baking soda, and salt.
- In another bowl, blend together sour cream, milk, and 2 tablespoons lemon juice.
- Toss the blueberries with the remaining lemon juice and 2 tablespoons of flour to coat them lightly.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. If using, add the lemon extract and continue mixing.
- Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix lightly after each addition. Fold in the blueberries and lemon zest.
- Fill the muffin cups about 3/4 full with the batter. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Lemon Cream Cheese Frosting
- Beat the soft butter and cream cheese together until smooth and creamy.
- Gradually add the confectioners’ sugar, lemon juice, vanilla extract, and lemon extract. Continue mixing until smooth and fluffy.
- Add the lemon zest and mix until fully incorporated.
- Frost the cooled cupcakes with the lemon cream cheese frosting.
Decorating the Cupcakes
- For an extra touch, garnish the frosted cupcakes with a sprinkle of freshly grated lemon zest and a few fresh blueberries on top.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Servings: 15
Notes
Serving Tips
- Perfect Pairing: These cupcakes are delicious on their own, but they pair beautifully with a cup of tea, coffee, or a refreshing glass of lemonade. They’re ideal for afternoon tea, parties, or special gatherings.
- Presentation: For an extra touch, consider serving the cupcakes on a decorative tray and adding fresh lemon slices or extra blueberries for a beautiful presentation.
- Serve Chilled or at Room Temperature: The lemon cream cheese frosting is best when it’s slightly chilled but still soft. You can let the cupcakes sit at room temperature for a few minutes before serving for the ideal texture.
Storage Tips
- Refrigeration: Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cold helps keep the frosting fresh and prevents the cupcakes from drying out.
- Freezing: If you’d like to store the cupcakes for a longer period, freeze them without the frosting. Place the cooled cupcakes in a single layer on a baking sheet and freeze for 1-2 hours. Afterward, wrap them tightly in plastic wrap and foil, and store in a freezer-safe container for up to 3 months. To serve, thaw at room temperature and then frost them.
- Frosting Storage: If you have leftover frosting, store it separately in an airtight container in the refrigerator for up to a week. When ready to use, let it come to room temperature and re-whip for a smooth consistency.