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These tasty, refreshing cupcakes are packed with fresh blueberries and lemon juice, and are topped with a tangy lemon cream cheese frosting that you’ll dream about. They’re the perfect choice for any summertime occasion, and are sure to a put a smile on everyone’s face!

Lemon-Blueberry Cupcakes

These are the cupcakes of my dreams, which is really saying something considering I grew up hating all lemon desserts (I know, how is that possible?!?!).

Somewhere along the line my tastebuds began to change (thank goodness), and lemon became the hallmark of all spring and summer desserts. We’ve seriously considered buying a lemon tree just to see how it does down South because we go through soooo many lemons!

I lightened these cupcakes up a little bit by using oat milk and coconut sugar, 2 ingredients that I ALWAYS keep on hand for making a few swaps in baking recipes.

Ingredients for Lemon-Blueberry Cupcakes:
  • Lemons
  • Flour
  • Baking powder
  • Baking soda
  • Sour Cream
  • Oat Milk
  • Blueberries
  • Coconut sugar
  • Eggs
  • Butter
  • Cream Cheese
  • Powdered Sugar
  • Vanilla

It may seem like a lot, but I promise it is NOT a difficult recipe at all, and it’s well worth the investment of time!

Tips for making Lemon-Blueberry Cupcakes:
  • Do not over-mix: As with almost every baked good, our tendency with making any batter is to over-mix until it looks really combined and perfectly smooth. It’s important here that we do the opposite, and really only mix until combined, because that way the gluten in our flour will have a more difficult time developing, meaning we’ll be left with that tender, fluffy cupcake that we’re looking for.
  • Be sure to flour the blueberries: when you’re adding fruit to a baked good, you’ll want to coat it in flour. If you skip this step, the fruit may sink to the bottom, and in this case, all of your blueberries would be at the bottom instead of dispersed evenly!
  • Use room-temperature cold ingredients: this helps us achieve those tender, moist cupcakes that we all know and love!

I hope you LOVE these cupcakes, and take the time out of your weekend to bake them! Grab the recipe below, and let me know how you like them!

Print Recipe

Lemon-Blueberry Cupcakes

This luscious lemon-blueberry cupcake is light, fluffy, and perfect for any summer celebration!
Prep Time30 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Keyword: baking, blueberry, cake, cookout, cupcake, lemon
Servings: 16 cupcakes
Author: Sarah Crawford

Ingredients

For the Lemon-Blueberry Cupcakes

  • 2 tsp lemon zest about 1 lemon
  • 1 3/4 cups plus 3 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream (or buttermilk) at room temperature
  • 1/2 cup oat milk
  • 3 Tbsp fresh lemon juice, divided about 1 lemon
  • 3/4 cup fresh blueberries
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup coconut sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature

For the Lemon-Cream Cheese Frosting

  • 1/2 cup unsalted butter at room temperature
  • 1 8-oz block cream cheese at room temperature
  • 4 1/2 cups powdered sugar
  • 1 1/2 Tbsp fresh lemon juice about 1/2 lemon
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest about 1/2 lemon

Instructions

For the Lemon-Blueberry Cupcakes

  • Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners and set aside. the zest of 1 lemon, and set aside.
  • In a medium-sized bowl, add flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine sour cream, milk, and 2 Tbsp lemon juice, whisking to combine; set aside.
  • Place blueberries in a small bowl and toss with remaining 1 Tbsp lemon jucie and 2 Tbsp flour. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and creamy. Add the sugar and beat until well combined. Add in the egg and egg yolk, and beat until combined.
  • Add half of the flour mixture, and beat until just combined. Add half of the sour cream mixture, and beat until just combined. Repeat this process with the flour and sour cream mixtures.
  • Using a rubber spatula or spoon, gently fold in the blueberries and lemon zest until just combined. Add mixture to prepared cupcake pan (fill about 3/4 of the way full), and bake 18 to 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean).

For the Lemon-Cream Cheese Frosting

  • In a large bowl, beat butter and cream cheese until light and fluffy, about 3 to 5 minutes. Gradually add the powdered sugar (1 cup at a time) until combined. Add lemon juice, vanilla extract, and lemon zest, and beat until fluffy.
  • Once cupcakes are completely cooled, pipe frosting onto the top of cupcakes.