Lemon Blueberry Cupcakes Recipe

Introduction

Lemon Blueberry Cupcakes are a delightful treat combining tangy lemon with juicy blueberries in every bite. These moist cupcakes are topped with a creamy lemon frosting, perfect for any occasion or simply to brighten your day.

Ingredients

• 1 cup unsweetened almond or oat milk (any milk will work)
• 1/4 cup melted butter (regular or vegan butter)
• 1 cup cane sugar
• 1/2 cup lemon juice (freshly squeezed or bottled)
• 1 tsp vanilla
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp lemon extract (optional)
• 2 cups regular or gluten free all purpose flour
• 1 cup fresh or frozen wild blueberries
• 1 1/2 cup powdered sugar
• 4 oz cream cheese (regular or vegan)
• 4 tbsp softened butter (regular or vegan)

Instructions

1. Step 1: Preheat the oven to 350ºF. Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray.
2. Step 2: In a large bowl, mix the milk, melted butter, sugar, lemon juice, and vanilla together until combined.
3. Step 3: Add the baking powder and baking soda to the wet ingredients. If using lemon extract, add it now and stir. The mixture will begin to fizz.
4. Step 4: Quickly stir in the flour until you have a smooth batter, being careful not to overmix.
5. Step 5: Gently fold in the blueberries.
6. Step 6: Fill each cupcake mold about two-thirds full with batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: While the cupcakes bake, prepare the frosting by using an electric hand mixer to blend the cream cheese, powdered sugar, and softened butter until smooth and creamy.
8. Step 8: Allow the cupcakes to cool completely before drizzling or spreading the lemon cream cheese frosting on top.

Tips & Variations

• For extra lemon flavor, zest one lemon and add it to the batter.
• Swap blueberries for raspberries or blackberries for a different berry twist.
• Use vegan cream cheese and butter to make the cupcakes dairy-free.
• Freeze leftover cupcakes without frosting; thaw and frost before serving.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. If you prefer room temperature, keep them covered and consume within 24 hours. To reheat, bring to room temperature or warm briefly in the microwave for 10-15 seconds, but avoid reheating with frosting on top to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Just be sure to fold them into the batter gently and avoid thawing completely to prevent the batter from becoming too watery.

How do I make these cupcakes gluten-free?

Simply substitute the regular all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. This will help maintain the texture and structure of the cupcakes.

Lemon Blueberry Cupcakes Recipe

Print Recipe

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4.5 from 95 reviews

Delight in these zesty Lemon Blueberry Cupcakes, combining fresh lemon juice and wild blueberries for a burst of refreshing flavor. Moist and fluffy, these cupcakes are topped with a creamy lemon-infused cream cheese frosting, perfect for a springtime treat or any celebration.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup unsweetened almond or oat milk (any milk will work)
• 1/4 cup melted butter (regular or vegan butter)
• 1 cup cane sugar
• 1/2 cup lemon juice (freshly squeezed or bottled)
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp lemon extract (optional)
• 2 cups regular or gluten free all purpose flour
• 1 cup fresh or frozen wild blueberries

Frosting

• 1 1/2 cup powdered sugar
• 4 oz cream cheese (regular or vegan)
• 4 tbsp softened butter (regular or vegan)

Instructions

1. Preheat Oven: Preheat your oven to 350ºF (175ºC). Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the milk, melted butter, cane sugar, lemon juice, and vanilla extract. Stir until well blended.
3. Add Leavening Agents and Flour: Add baking powder and baking soda into the wet mixture. If using, add the lemon extract now. Stir gently; the batter will begin to fizz due to the baking soda reacting with the lemon juice. Quickly mix in the flour until the batter is smooth with no lumps.
4. Fold in Blueberries: Carefully fold in the fresh or frozen wild blueberries, ensuring they are evenly distributed but not crushed.
5. Fill and Bake: Spoon the batter into cupcake molds, filling each about two-thirds full. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare Frosting: While the cupcakes bake, use an electric hand mixer to blend the cream cheese, powdered sugar, and softened butter until smooth and creamy.
7. Cool and Frost: Allow the cupcakes to cool completely on a wire rack. Once cooled, drizzle or spread the cream cheese lemon frosting over the top of each cupcake.

Notes

• Use fresh lemon juice for the best flavor, but bottled lemon juice works in a pinch.
• Frozen blueberries can be used; toss them in a little flour before folding in to prevent sinking.
• For a vegan version, use plant-based milk, vegan butter, and vegan cream cheese.
• Do not overmix the batter to keep cupcakes light and fluffy.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Lemon Blueberry Cupcakes, Lemon Cupcakes, Blueberry Cupcakes, Cream Cheese Frosting, Gluten Free Cupcakes, Vegan Option