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Delicious Lemon Blueberry Cupcakes with Easy Homemade Cream Cheese Frosting

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These lemon blueberry cupcakes are moist, soft, and bursting with fresh citrus and berry flavors, topped with a creamy, tangy cream cheese frosting. Perfect for spring and summer gatherings or anytime you want a bright, comforting treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest (finely grated, avoid white pith)
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk (substitute almond milk if desired)
  • 1 cup (150g) fresh blueberries (thawed and drained if frozen)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the dry mix. Mix just until combined after each addition.
  7. Gently fold in fresh blueberries using a spatula, being careful not to break them.
  8. Divide batter evenly among cupcake liners, filling each about ¾ full.
  9. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and place tin on a cooling rack. Let cupcakes cool in pan for 5 minutes, then transfer to rack to cool completely.
  11. For frosting, beat cream cheese and softened butter together until smooth and creamy, about 2 minutes.
  12. Gradually add sifted powdered sugar on low speed to avoid clouds of sugar.
  13. Add lemon juice, vanilla extract, and salt. Increase mixer speed to medium and beat frosting for 2-3 minutes until light and fluffy.
  14. Pipe or spread frosting onto cooled cupcakes. Garnish with fresh blueberries or thin lemon slices if desired.

Notes

Use room temperature ingredients for best texture. Do not overmix after adding flour to avoid dense cupcakes. Fold blueberries gently to keep them intact. If frosting is too soft, chill for 15 minutes before frosting. Frozen blueberries should be thawed and drained to prevent soggy cupcakes. Adjust oven temperature if cupcakes brown too quickly. Frosting can be made a day ahead and refrigerated; re-whip before use.

Nutrition

Keywords: lemon blueberry cupcakes, cream cheese frosting, easy cupcakes, homemade cupcakes, spring dessert, summer dessert, blueberry dessert, lemon dessert

Find it online: https://sparklechew.com/delicious-lemon-blueberry-cupcakes-recipe-easy-homemade-cream-cheese-frosting/