Can I use frozen blueberries in lemon blueberry cupcakes?

Yes, you can use frozen blueberries. Do not thaw them before baking—just toss them in flour and fold into the batter to prevent bleeding.

What makes lemon blueberry cupcakes moist?

The combination of sour cream, oil, and fresh lemon juice makes the cupcakes super moist and tender.

How do I stop blueberries from sinking in cupcakes?

Toss the blueberries in about ½ tablespoon of flour before folding them into the batter. This helps suspend them throughout the cupcake.

Can I make lemon blueberry cupcakes ahead of time?

Yes, you can bake the cupcakes 1–2 days in advance and store them in an airtight container in the fridge. Frost them the day of serving for best results.

How should I store leftover lemon blueberry cupcakes?

Store leftover cupcakes in the refrigerator for up to 4 days. Bring them to room temperature before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Lemon Blueberry Cupcakes – Perfect Summer Treat

Description

Moist, fluffy lemon blueberry cupcakes made from scratch with fresh lemon zest, juicy blueberries, and topped with tangy cream cheese frosting. A refreshing and fruity summer treat perfect for parties, gatherings, or casual baking days.

Ingredients

Scale

1 ½ cups (195g) all-purpose flour
¾ tsp baking powder
⅛ tsp baking soda
¼ tsp salt
¼ cup (56g) unsalted butter, room temperature
¼ cup (60ml) vegetable oil
1 cup (207g) sugar
½ tsp vanilla extract
3 tbsp (29g) sour cream
2 large eggs
¼ cup (60ml) fresh lemon juice
1 tbsp fresh lemon zest (1–2 large lemons)
2 tbsp (30ml) milk
1 cup (149g) blueberries
8 oz (226g) cream cheese, room temperature
½ cup (112g) unsalted butter, room temperature
4 cups (460g) powdered sugar
½ tsp vanilla extract
½ tsp lemon extract (optional)
1 tbsp lemon zest

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Instructions

Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, oil, and sugar until light and fluffy (about 1½–2 minutes).
Mix in vanilla extract and sour cream until combined.
Add eggs one at a time, mixing well and scraping the bowl after each.
Add half of the dry ingredients to the wet mixture and mix gently.
In a small bowl, combine lemon juice, lemon zest, and milk. Add to the batter.
Add remaining dry ingredients and mix until just combined.
Toss blueberries with ½ tbsp flour and gently fold into batter.
Divide batter evenly into cupcake liners, filling just over halfway.
Bake for 17–20 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely on a wire rack.
To make frosting, beat cream cheese and butter until smooth.
Add half the powdered sugar, mix well, then add vanilla, lemon extract (optional), and zest.
Add remaining powdered sugar and beat until fluffy.
Frost cooled cupcakes with a piping bag and decorate with lemon slices and blueberries if desired.

Notes

Use room-temperature ingredients for better consistency.
Toss blueberries in flour to prevent sinking during baking.
Do not overmix the batter to keep cupcakes light and tender.
Store in the fridge for up to 4 days, bring to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 3 months.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 340 kcal
Sugar: 30 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg