Best 6 Blueberry Lemon Cupcakes Recipes

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Blueberry lemon cupcakes are a delightful treat that combines the vibrant flavors of blueberries and lemons. These cupcakes are perfect for any occasion, whether it's a birthday party, a bake sale, or a simple afternoon snack. They are easy to make and can be tailored to your liking. You can add a variety of toppings, such as a cream cheese frosting or a lemon glaze, to enhance the flavor and presentation of these delicious cupcakes. Let's explore a few recipes that will guide you through creating moist, fluffy, and flavorful blueberry lemon cupcakes that will surely impress your friends and family.

Here are our top 6 tried and tested recipes!

MISSY'S LEMON AND BLUEBERRY CUPCAKES



Missy's Lemon and Blueberry Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 19

1 1/2 sticks unsalted butter (let stand at room temp)
3 eggs (let stand at room temp)
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/4 cup milk
3 tablespoons finely shredded lemon peel
Butter baking spray
Blueberries, coated with flour
3 to 4 cups powdered sugar
1 stick unsalted butter (let stand at room temp)
1 stick cream cheese
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
Lemon peel
Blueberries
Sprig of fresh mint

Steps:

  • Preheat the oven to 350 degrees F.
  • For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
  • Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
  • For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

LEMON-BLUEBERRY CUPCAKES



Lemon-Blueberry Cupcakes image

The combination of tart lemon and juicy blueberries make great cupcakes even better!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1 1/4 teaspoons vanilla
1 tablespoon milk
1 cup fresh blueberries
Lemon peel, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
  • In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
  • Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g

LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting image

Provided by Food Network

Time 50m

Yield 24 cupcakes

Number Of Ingredients 15

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
  • Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
  • For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
  • Frost the cooled cupcakes with the cream cheese frosting.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE



Lemon Blueberry Cupcakes with a Citrus Glaze image

This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Cupcake     Lemon Juice     Lemon     Blueberry     Summer     Dessert     Bake

Yield Makes 12 cupcakes

Number Of Ingredients 16

For the Cupcakes:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
Juice and zest from 2 lemons
1/2 cup fresh blueberries (or frozen if you can't find fresh)
For the Citrus Glaze:
1 1/4 cups confectioners' sugar, sifted
1/2 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract

Steps:

  • For the Cupcakes:
  • Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
  • Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
  • Combine the milk and vanilla extract in a large liquid measuring cup.
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
  • Add the eggs one at a time, mixing slowly after each addition.
  • Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
  • Add the lemon juice and lemon zest, and mix slowly.
  • Using a spatula, gently fold the blueberries into the batter.
  • Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
  • Transfer the pan to a wire rack to cool completely.
  • For the Citrus Glaze:
  • Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
  • Pour glaze over each cupcake and enjoy!

LEMON-GLAZED BLUEBERRY CUPCAKES



Lemon-Glazed Blueberry Cupcakes image

Glazing these blueberry cupcakes as they bake gives them an interesting crunch!

Provided by TerryWilson

Categories     Desserts     Cakes     Cupcake Recipes

Time 45m

Yield 24

Number Of Ingredients 13

1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 cup milk
1 cup powdered sugar
3 tablespoons water
2 teaspoons lemon juice
½ teaspoon lemon zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
  • Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
  • Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
  • Bake in the preheated oven until tops look dry, about 15 minutes.
  • Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
  • Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g

BLUEBERRY LEMON CUPCAKES



Blueberry Lemon Cupcakes image

This is a great, versatile recipe. Try subbing the lemon for lime and the blueberries for strawberries... or orange and raspberry... or any other combination you can think of! I like to frost with a simple vanilla buttercream, but a fruit-flavored icing (with lemon extract instead of vanilla, for example) would probably be great, too!

Provided by SAHS7930

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 10

1/2 cup earth balance butter substitute
1 cup sugar
2/3 cup applesauce
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup soymilk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup fresh blueberries

Steps:

  • Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
  • Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
  • Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
  • Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Tips:

1. Fresh or Frozen Blueberries: Choose fresh blueberries for the best flavor and texture, but frozen blueberries can also be used if they are thawed and well-drained before adding to the batter. 2. Lemon Zest and Juice: Use fresh lemon zest and juice for a bright and tangy flavor. Avoid using bottled lemon juice, as it doesn't provide the same freshness. 3. Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy helps incorporate air, resulting in a tender and moist cupcake. 4. Adding Eggs: Add eggs one at a time, beating well after each addition. This helps prevent the batter from curdling. 5. Mixing Dry Ingredients: Whisk the dry ingredients together before adding them to the wet ingredients. This ensures even distribution and prevents over-mixing. 6. Folding Blueberries: Gently fold in the blueberries into the batter, using a spatula. Over-mixing can cause the blueberries to break down and lose their shape. 7. Cupcake Liners: Use cupcake liners to prevent the cupcakes from sticking to the pan. Parchment paper liners are a good option as they are easy to remove. 8. Baking Time: Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Over-baking can dry out the cupcakes. 9. Cooling Completely: Let the cupcakes cool completely before frosting them. This helps prevent the frosting from melting.

Conclusion:

These Blueberry Lemon Cupcakes combine the delightful flavors of sweet blueberries and tangy lemon, resulting in a refreshing and delicious treat. With simple ingredients and straightforward instructions, they are perfect for any occasion. Whether you enjoy them as a sweet snack, a dessert after a meal, or as a festive addition to a party, these cupcakes are sure to be a hit. Remember to preheat your oven before starting, use fresh or frozen blueberries, and gently fold them into the batter to maintain their shape. Bake the cupcakes until a toothpick inserted into the center comes out clean, and let them cool completely before frosting. With these tips and the detailed recipe provided, you can easily create these delectable Blueberry Lemon Cupcakes at home and enjoy their deliciousness!

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