Quick & Creamy Blueberry Cupcakes With Lemon Cream Cheese Frosting Recipe

Blueberry cupcakes with lemon cream cheese frosting sparkle with an irresistible culinary magic that revolutionizes ordinary moments into extraordinary celebrations.

Soft, tender crumbs embrace clusters of plump, midnight-blue berries nestled throughout a delicate cake base.

Each bite promises a symphony of contrasting sensations – sweet fruit melding with bright citrus notes and smooth, rich frosting.

The delicate balance between tangy lemon and juicy blueberries creates a sophisticated dessert that feels both comforting and elegant.

Light yet decadent textures dance across your palate, revealing complex flavor profiles that surprise and delight.

Every ingredient plays a harmonious role in crafting this sublime treat.

Prepare to fall in love with a dessert that captures summer’s essence in one sublime confection.

Why These Blueberry Cupcakes Will Steal Your Heart

• Burst of Fruity Freshness: Blueberries nestled throughout the cupcakes create juicy pockets of natural sweetness, delivering a delightful burst of fruity flavor in every single bite.
• Zesty Lemon Twist: The cream cheese frosting, brightened with lemon zest, provides a tangy counterpoint that cuts through the richness, making each cupcake a refreshing taste adventure.
• Perfectly Pillowy Texture: Whipped butter and careful mixing technique result in incredibly light, tender cupcakes with a moist crumb that practically melts in your mouth, making them irresistibly soft and delicate.
• Quick Weekend Treat: These cupcakes come together in under an hour, making them an ideal last-minute dessert for weekend gatherings, brunch parties, or spontaneous baking moments when you want something special without extensive preparation.

What’s in These Bright, Zesty Cupcake Delights

• All-Purpose Flour: A key base that provides structure and texture to the cupcakes, ensuring a soft and tender crumb.
• Baking Soda, Baking Powder: Essential leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness of the cupcakes.

• Unsalted Butter: Adds richness and helps create a smooth, creamy texture in the cupcake batter.
• Sugar: Provides sweetness and helps with the caramelization and browning of the cupcakes.
• Eggs: Bind ingredients together and contribute to the cupcakes structure and moisture.
• Vanilla Extract: Adds a warm, classic flavor that complements the blueberries.
• Sour Cream: Introduces moisture and creates a tender, soft crumb in the cupcakes.

• Fresh Blueberries: Burst with juicy flavor and add natural sweetness and color to the cupcakes.
• Cream Cheese: Provides a tangy, creamy base for the frosting.
• Confectioners Sugar: Sweetens and helps stabilize the frosting.
• Lemon Zest: Adds bright, citrusy notes that enhance the overall flavor profile.

How to Bake Blueberry Cupcakes with a Lemony Frosted Touch

Step 1: Prepare the Oven and Baking Supplies

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Step 3: Cream Butter and Sugar

Beat butter and sugar using an electric mixer on high speed until the mixture becomes light and fluffy (about 3 minutes). Add eggs one at a time, then mix in vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Reduce mixer speed to low. Gradually add the dry ingredient mixture, alternating with sour cream. Begin and end with flour mixture.

Step 5: Fold in Blueberries

Gently fold fresh blueberries into the batter, being careful not to overmix.

Step 6: Fill Cupcake Liners

Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 7: Bake the Cupcakes

Bake for 20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely on a wire rack.

Step 8: Prepare Lemon Cream Cheese Frosting

Blend cream cheese and butter on medium speed until smooth and creamy (2-3 minutes).

• Vanilla extract
• Lemon zest
• Confectioners' sugar

Mix slowly at first, then increase speed. Beat until light and fluffy (4-5 minutes).

Step 9: Chill and Frost

Refrigerate frosting for 20 minutes. Once cupcakes are completely cool, generously spread frosting on top of each cupcake.

Step 10: Serve and Enjoy

Serve these delightful blueberry cupcakes and watch everyone’s faces light up with joy!

Tips for Fluffier Cupcakes and Silky Frosting

• Sift with Care: Use a fine-mesh sifter to ensure dry ingredients are lump-free, creating a smoother, more delicate cupcake texture.
• Berries Matter: Coat fresh blueberries in a light dusting of flour before folding into batter to prevent them from sinking during baking.
• Room Temperature Magic: Let eggs, butter, and sour cream sit at room temperature for easier mixing and a more consistent cupcake crumb.
• Gentle Folding Technique: Use a spatula to fold blueberries gently, protecting their delicate structure and preventing color bleeding into the batter.
• Chill for Perfect Frosting: Refrigerate cream cheese frosting for 20 minutes to achieve a firmer, more spreadable consistency that holds its shape beautifully.

Keeping Your Cupcakes Fresh, Soft, and Frosted Just Right

• Refrigeration Method: Store cupcakes in an airtight container with a tight-fitting lid to maintain freshness. Place wax paper between layers to prevent frosting from sticking together. Keep refrigerated for up to 3-4 days to preserve their delicate texture and creamy lemon frosting.
• Freezing Method: Wrap individual cupcakes tightly in plastic wrap, then place them in a freezer-safe container or ziplock bag. Freeze for up to one month without compromising taste or quality. Thaw overnight in the refrigerator before serving to ensure optimal flavor and moisture.
• Reheating Method: Bring refrigerated cupcakes to room temperature for about 30 minutes before enjoying. Avoid microwaving, as this can make the cake dense and dry.

Perfect Pairings for Blueberry Cupcakes with a Citrus Kick

• Pair with Sparkling Lavender Lemonade: Create a refreshing beverage that complements the blueberry and lemon notes, enhancing the cupcake's bright, citrusy flavor profile.
• Match with Vanilla Bean Ice Cream: Serve a scoop alongside the cupcake to balance the tangy frosting and provide a cool, creamy contrast to the sweet cake.
• Serve with Earl Grey Tea: The bergamot in the tea beautifully highlights the lemon zest in the frosting while offering a sophisticated, light accompaniment to the dessert.
• Enjoy with Fresh Berries: Garnish the plate with a small selection of fresh blueberries and raspberries to echo the cupcake's fruity essence and add a vibrant visual appeal.

Creative Variations for These Frosted Berry Cupcakes

• Lavender Lemon Blueberry Cupcakes: Infuse the batter with dried lavender and add extra lemon zest for a floral, citrusy profile that complements the sweet blueberries.
• Gluten-Free Berry Delight: Swap traditional flour with almond or coconut flour, ensuring the same moist texture while making the cupcakes suitable for gluten-sensitive individuals.
• Vegan Blueberry Cream Cupcakes: Replace eggs with mashed bananas or applesauce, use plant-based butter and cream cheese alternatives, and keep the fresh blueberry essence intact.
• Greek Yogurt Protein Boost: Substitute sour cream with protein-rich Greek yogurt, adding a tangy flavor and increasing the nutritional value of these fruity cupcakes.

Blueberry Cupcakes With Lemon Cream Cheese Frosting Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 39 reviews

• Total Time: 45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Blueberry cupcakes dance with zesty lemon cream cheese frosting, creating a delightful harmony of sweet and tangy flavors. Homemade magic blooms in each bite, inviting you to savor summer’s most delectable dessert.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ¼ cups (296 ml) cake flour (not self-rising)
• 1 + ¼ cups (180 g) blueberries
• 2 large eggs
• 1 stick (113 g) unsalted butter (softened)
• 8 ounces (226 g) cream cheese (room temperature)
• 3 ¼ cups (390 g) confectioners’ sugar (sifted)

Liquid and Flavor Enhancers:

• ¼ cup (60 ml) sour cream
• ¼ cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon zest
• 10 tablespoons (142 g) butter (room temperature)

Dry Ingredients and Seasonings:

• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cavity muffin tin with paper cupcake liners.
2. Sift together all-purpose flour, baking soda, baking powder, and salt in a medium mixing bowl to ensure even distribution of dry ingredients.
3. In a separate large mixing bowl, cream softened butter and granulated sugar using an electric mixer at high speed until the mixture becomes pale and fluffy, approximately 3 minutes. Incorporate eggs one at a time, then mix in vanilla extract until fully combined.
4. Reduce mixer speed to low. Gradually add the dry ingredient mixture in three alternating portions with sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
5. Gently fold fresh blueberries into the batter, distributing them evenly throughout the mixture.
6. Divide the batter equally among the prepared muffin cups, filling each approximately two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
8. Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy, about 2-3 minutes.
10. Add vanilla extract, fresh lemon zest, and confectioners’ sugar. Begin mixing at low speed, then increase to medium-high, beating until the frosting is light and fluffy, approximately 4-5 minutes.
11. Refrigerate the frosting for 15-20 minutes to slightly firm up its consistency.
12. Once cupcakes are completely cooled, generously pipe or spread the lemon cream cheese frosting on top of each cupcake.

Notes

• Prep like a pro by organizing ingredients before mixing to save time and reduce kitchen chaos.
• Sift dry ingredients carefully to eliminate lumps and ensure a smooth, tender cupcake texture.
• Fresh blueberries work best, but frozen ones can rescue your recipe if fresh aren’t available.
• Room temperature eggs and butter blend more evenly, creating a more consistent batter.
• Avoid overmixing the batter to prevent tough, dense cupcakes that nobody wants to eat.
• Store frosted cupcakes in an airtight container for up to three days in the refrigerator for maximum freshness.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 330 kcal
• Sugar: 36g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0.5g
• Carbohydrates: 47g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 55mg