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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/lemon-blueberry-cupcakes-recipe/