Lemon Blueberry Cupcakes Recipe

Introduction

These Lemon Blueberry Cupcakes are a delightful treat combining tangy lemon and sweet blueberries in a moist, fluffy cupcake. Topped with a creamy lemon cream cheese frosting, they are perfect for any occasion.

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. Add the baking powder and baking soda, then stir in the lemon extract if using; the mixture will begin to fizz.
3. Step 3: Quickly mix in the flour until a smooth batter forms. Gently fold in the blueberries.
4. Step 4: Fill each cupcake mold about 2/3 full with the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: 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.
6. Step 6: Allow the cupcakes to cool completely before drizzling or spreading the cream cheese frosting over the tops.

Tips & Variations

• Use frozen blueberries without thawing to prevent the batter from turning purple.
• Add a teaspoon of lemon zest to the batter for an extra citrusy flavor.
• For a dairy-free version, use vegan butter and cream cheese substitutes.
• Serve chilled for a refreshing dessert or at room temperature for softer frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cupcakes for up to one month and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond or oat milk?

Yes, any type of milk works well in this recipe, including dairy milk or other plant-based milks.

Do I have to use fresh blueberries?

Fresh or frozen blueberries both work; if using frozen, add them straight to the batter without thawing to avoid color bleed.

Lemon Blueberry Cupcakes Recipe

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4.4 from 735 reviews

These Lemon Blueberry Cupcakes are a delightful combination of tangy lemon and sweet wild blueberries, baked to perfection and topped with a creamy cream cheese frosting. Perfectly moist and flavorful, they make a great treat for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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For the 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

For the Frosting

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

Instructions

1. Preheat and prepare molds: 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 mixing bowl, combine the milk, melted butter, cane sugar, lemon juice, and vanilla extract. Stir until well blended.
3. Add leavening agents and lemon extract: Add the baking powder and baking soda to the mixture. If using, add the lemon extract as well. Stir gently; the mixture will begin to fizz, indicating the leavening agents are reacting.
4. Incorporate flour: Quickly add the flour to the wet ingredients and stir until a smooth batter forms. Be careful not to overmix to keep the cupcakes tender.
5. Add blueberries: Gently fold in the fresh or frozen wild blueberries to evenly distribute them through the batter.
6. Fill cupcake molds and bake: Spoon the batter into the cupcake molds, filling each about two-thirds full. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Prepare the frosting: While the cupcakes bake, use an electric hand mixer to beat the cream cheese, powdered sugar, and softened butter together until smooth and creamy.
8. Cool and frost: Once the cupcakes are done baking, allow them to cool completely on a wire rack. After cooling, drizzle or spread the cream cheese frosting over the top of each cupcake.

Notes

• You can use regular or gluten-free flour depending on dietary needs.
• Frozen blueberries can be used directly without thawing to prevent the batter from turning purple.
• For a vegan version, substitute plant-based milk, vegan butter, and vegan cream cheese.
• Ensure cupcakes are completely cooled before frosting to prevent melting the icing.
• If you like a stronger lemon flavor, add extra lemon zest to the batter.

Keywords: Lemon Blueberry Cupcakes, Gluten Free Cupcakes, Lemon Cupcakes, Blueberry Dessert, Cream Cheese Frosting