Blueberry Lemon Cupcakes with Cream Cheese Frosting

Blueberry Lemon Cupcakes with Cream Cheese Frosting are soft vanilla cupcakes with lemon zest, fresh blueberries, and cream cheese frosting.

This Blueberry lemon cupcakes recipe uses a cream-and-oil batter for moisture, gently folds blueberries into the batter to prevent sinking, and finishes with a smooth cream cheese frosting.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• All-purpose or cake flour: Provides structure, allowing the cupcakes to rise evenly without becoming dense.
• Granulated sugar: Sweetens the batter and helps create a soft, moist crumb.
• Heavy cream: Adds richness and moisture for a tender cupcake texture.
• Avocado or vegetable oil: Keeps the cupcakes moist after baking and cooling.
• Egg and egg white: Bind the batter and create a light, stable crumb.
• Buttermilk or yogurt: Adds moisture and balances the lemon flavor.
• Lemon zest: Adds fresh lemon flavor without excess liquid.
• Fresh blueberries: Provide bursts of fruit and natural sweetness.
• Cream cheese: Creates a smooth, slightly tangy frosting.
• Unsalted butter: Adds structure and creaminess to the frosting.
• Confectioners' sugar: Sweetens and stabilizes the frosting for piping.

How to Make Blueberry Lemon Cupcakes with Cream Cheese Frosting

Note: Full instructions are provided in the recipe card below.

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners and set aside.
2. Place the flour, sugar, and baking powder in the bowl of a stand mixer. Whisk briefly to evenly combine the dry ingredients.
3. Add the heavy cream, oil, salt, buttermilk or yogurt, egg, egg white, vanilla extract, and lemon zest. Mix on low speed just until a smooth batter forms.
4. Increase the mixer speed to medium and beat for about 1 minute to lighten the batter. Scrape down the bowl, then mix on low for another 30-60 seconds to finish combining.
5. Divide the batter evenly among the prepared liners. Scatter 6-8 blueberries over each cupcake and gently press them slightly into the batter.
6. Tap the pan firmly on the counter a few times to release air bubbles. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8. To prepare the cream cheese frosting, beat the softened butter in a mixing bowl until smooth and creamy. Add the salt, vanilla extract, and cream cheese, and continue mixing until fully blended and lump-free.
9. With the mixer on low speed, gradually add the confectioners' sugar until incorporated. Increase the speed to high and beat until the frosting is smooth and fluffy. If the frosting is too soft, refrigerate briefly before using.
10. Frost the cooled cupcakes using a spatula or piping bag. Garnish with fresh blueberries, then refrigerate until ready to serve.

Hint: Add berries on top of the batter instead of mixing them in to prevent sinking.

Storage, Make Ahead, & Freezing

Storage: Store frosted blueberry cupcakes refrigerated up to 4 days.

Make Ahead: Bake cupcakes 1 day in advance and frost before serving.

Freezing: Freeze unfrosted cupcakes up to 2 months; thaw and frost before serving.

Camila's Tips & Variations

• For taller cupcakes: Fill the liners about two-thirds full to allow proper rise without overflow.
• Stronger lemon flavor: Add extra lemon zest rather than juice to avoid thinning the batter.
• Berry swap: Replace blueberries with raspberries or chopped strawberries for a different flavor.
• Lighter frosting: Whip the frosting briefly on high speed for a softer, fluffier texture.
• Crunchy topping: Toast ⅓ cup rolled oats with 1 tablespoon butter, a pinch of salt, and 2 teaspoons sugar in a skillet over medium heat, stirring frequently until fragrant, about 2 to 3 minutes. Let cool, then press onto the edges of the frosted cupcakes.

Frequently Asked Questions

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Recipe

Blueberry Lemon Cupcakes with Cream Cheese Frosting

by Camila Benitez

Blueberry Lemon Cupcakes with Cream Cheese Frosting are soft vanilla cupcakes with lemon zest, fresh blueberries, and cream cheese frosting.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 437 kcal

Equipment

• 12-cup muffin pan
• Paper cupcake liners
• Stand Mixer  or Hand Mixer
• Mixing Bowls
• Measuring Cups and spoons
• Whisk
• Rubber spatula
• Cooling rack
• Piping bag or spatula

Ingredients

  

1x2x3x

Cupcakes

• ▢ 145 g all-purpose flour or cake flour
• ▢ 165 g granulated sugar
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 118 ml (½ cup) heavy cream
• ▢ 75 ml avocado oil or vegetable oil
• ▢ 30 g (2 tablespoons) buttermilk or yogurt
• ▢ 1 large egg
• ▢ 1 large egg white
• ▢ 1 tablespoon vanilla extract
• ▢ Zest of 1 lemon
• ▢ 1 pint fresh blueberries , rinsed and dried

Frosting

• ▢ 6 tablespoons unsalted butter , softened
• ▢ 1 pinch kosher salt
• ▢ 2 teaspoons vanilla extract
• ▢ 170 g (6 oz) full-fat cream cheese, softened
• ▢ 360 g confectioners' sugar

Instructions

 

• Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners and set aside.
• Place the flour, sugar, and baking powder in the bowl of a stand mixer. Whisk briefly to evenly combine the dry ingredients.
• Add the heavy cream, oil, salt, buttermilk or yogurt, egg, egg white, vanilla extract, and lemon zest. Mix on low speed just until a smooth batter forms.
• Increase the mixer speed to medium and beat for about 1 minute to lighten the batter. Scrape down the bowl, then mix on low for another 30-60 seconds to finish combining.
• Divide the batter evenly among the prepared liners. Scatter 6-8 blueberries over each cupcake and gently press them slightly into the batter.
• Tap the pan firmly on the counter a few times to release air bubbles. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
• To prepare the cream cheese frosting, beat the softened butter in a mixing bowl until smooth and creamy. Add the salt, vanilla extract, and cream cheese, and continue mixing until fully blended and lump-free.
• With the mixer on low speed, gradually add the confectioners' sugar until incorporated. Increase the speed to high and beat until the frosting is smooth and fluffy. If the frosting is too soft, refrigerate briefly before using.
• Frost the cooled cupcakes using a spatula or piping bag. Garnish with fresh blueberries, then refrigerate until ready to serve.

Notes

Storage: Store frosted cupcakes refrigerated up to 4 days.

Make Ahead: Bake cupcakes 1 day in advance and frost before serving.

Freezing: Freeze unfrosted cupcakes up to 2 months; thaw and frost before serving.

Nutrition

Nutrition Facts

Blueberry Lemon Cupcakes with Cream Cheese Frosting

Amount per Serving

Calories

437

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

68

mg

23

%

Sodium

 

216

mg

9

%

Potassium

 

89

mg

3

%

Carbohydrates

 

60

g

20

%

Fiber

 

1

g

4

%

Sugar

 

48

g

53

%

Protein

 

4

g

8

%

Vitamin A

 

576

IU

12

%

Vitamin C

 

4

mg

5

%

Calcium

 

63

mg

6

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.