Best 10 Lemon Glazed Blueberry Cupcakes Recipes

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Lemon glazed blueberry cupcakes are a delightful treat that combines the zesty flavor of lemon with the sweetness of blueberries. These cupcakes are perfect for any occasion, whether it's a birthday party, a special event, or just a simple afternoon snack. The combination of lemon and blueberry creates a unique and delicious flavor that is sure to please everyone. With their moist texture, tangy glaze, and sweet blueberries, these cupcakes are sure to become a favorite in your home.

Let's cook with our recipes!

LEMON BLUEBERRY CUPCAKES



Lemon Blueberry Cupcakes image

These Lemon Blueberry Cupcakes are bursting with vanilla, fresh blueberries and a hint of lemon. Piled high with a delicious lemon buttercream frosting and of course, it wouldn't be a cupcake with out SPRINKLES!

Provided by Alyssa Rivers

Categories     Dessert

Time 33m

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup unsalted butter (1 stick, softened)
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
zest of 1 lemon
2 Tablespoons lemon juice
1 cup blueberries
1 cup unsalted butter (2 sticks, softened)
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 Tablespoon lemon juice
1 Tablespoon heavy whipping cream
yellow sprinkles
extra blueberries (for topping)

Steps:

  • Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
  • In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream. lemon zest, and lemon juice and beat until smooth. Fold in blueberries.
  • Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

Nutrition Facts : Calories 456 kcal, Carbohydrate 54 g, Protein 3 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 95 mg, Sodium 94 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving

LEMON BLUEBERRY CUPCAKES



Lemon Blueberry Cupcakes image

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

Provided by Ashley Manila

Categories     Dessert

Time 1h15m

Number Of Ingredients 22

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
4 cups confectioners' sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1/2 teaspoon finely grated lemon zest
1 teaspoon freshly grated lemon zest, optional
1/2 cup fresh blueberries, optional

Steps:

  • Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  • In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  • Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
  • In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
  • Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

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 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

LEMON CUPCAKES WITH BLUEBERRY COMPOTE FILLING AND CREAM CHEESE FROSTING



Lemon Cupcakes with Blueberry Compote Filling and Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cupcakes

Number Of Ingredients 18

1 1/2 cups granulated sugar
1 stick (1/2 cup) unsalted butter
4 egg whites
Zest of 2 lemons
Juice of 2 lemons
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
2 cups blueberries
1/3 cup granulated sugar
Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter
8 ounces cream cheese
7 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.
  • Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined.
  • Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.
  • Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Refrigerate the cupcakes until they are completely cooled.
  • For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently. Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes. The filling is done when it coats the back of a metal spoon.
  • For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer. Add the powdered sugar, vanilla and salt. Beat until light and fluffy.
  • Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting.

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.

GLAZED LEMON BLUEBERRY MUFFINS



Glazed Lemon Blueberry Muffins image

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 11 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED LEMON BLUEBERRY MUFFINS



Glazed Lemon Blueberry Muffins image

Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!

Provided by SunnyDaysNora

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
1 ½ cups white sugar
2 lemons, zested and juiced, divided
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
⅔ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
12 ounces fresh blueberries
2 cups confectioners' sugar
½ cup butter, melted
¼ cup hot water
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
  • Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
  • Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
  • Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 g

GLAZED LEMON-BLUEBERRY LOAF



Glazed Lemon-Blueberry Loaf image

With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.

Provided by By Arlene Cummings

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 13

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh blueberries
1 cup powdered sugar
2 teaspoons whipping cream or milk
1 teaspoon lemon extract

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
  • Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g

Tips:

  • For a sweeter glaze, add more powdered sugar to the lemon glaze.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • To make sure your cupcakes are cooked through, insert a toothpick into the center of one of the cupcakes. If the toothpick comes out clean, the cupcakes are done.
  • Let the cupcakes cool completely before glazing them. This will help the glaze set properly.
  • For a more intense lemon flavor, use freshly squeezed lemon juice and zest in the glaze.
  • If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days.

Conclusion:

These lemon glazed blueberry cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. The moist and fluffy cupcakes are topped with a sweet and tangy lemon glaze and fresh blueberries. These cupcakes are sure to be a hit with everyone who tries them.

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