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Homemade lemon blueberry cupcakes with cream cheese frosting on a rustic table

Best Lemon Blueberry Cupcakes

Chef Andrew
Fluffy, tangy lemon blueberry cupcakes with luscious cream cheese frosting—perfect for summer!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 People
Calories 300 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries (tossed in 1 tbsp flour)

Instructions
 

Prep & Preheat

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix Dry Ingredients

  • Whisk flour, baking powder, baking soda, and salt in a bowl.

Cream Butter & Sugar

  • Beat butter and sugar until fluffy (3-4 mins). Add eggs one at a time, then mix in lemon zest and juice.

Combine Wet & Dry

  • Alternate adding flour mixture and buttermilk to the batter. Gently fold in blueberries.

Bake & Cool

  • Fill liners ¾ full. Bake 18-20 mins. Cool completely before frosting.

Notes

Freeze blueberries for 10 mins before baking to prevent sinking!