Moist and Fresh Lemon Blueberry Cupcakes

Name: Moist and Fresh Lemon Blueberry Cupcakes
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 1 cup butter ((227g)); 2 cups sugar ((400g)); 1 tablespoon lemon zest (You can zest the whole lemon ); ¼ cup vegetable oil; 3 eggs large; 2 ¾ cup all purpose flour (330g + 1 tsp separated); 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tbsp lemon juice; 1/4 tsp lemon extract; ¾ cup buttermilk; 1 cup blueberries (150g)

by Sam Adler on March 4, 2024 0 comments

Jump to Recipe

5 stars (1 rating)

This post might have affiliate links, please check out my full disclosure policy.

This post might have affiliate links, please check out my full disclosure policy.

Love lemon and blueberry flavor but don’t want to make muffins? Try these lemon blueberry cupcakes instead! With a super light and fluffy texture, these cupcakes are full of bright lemon flavor and studded with fresh plump blueberries. Top them with a tangy whipped cream cheese frosting for a flavor combination you can’t get enough of!

Four lemon blueberry cupcakes on a blue tinted plate with a slice of lemon and blueberries next to them. — Save a few extra blueberries and lemon zest for garnish.

Moist, supremely fluffy, and light, these lemon blueberry cupcakes should be the next thing on your to-bake list. While testing this recipe I wanted to make sure they were a completely different texture than a dense muffin would be.

To make these the way I wanted them, I used oil and butter as the fat in the recipe just like my 5 star rated lemon blueberry bundt cake.

As a trained pastry chef, this is a trick I use often when I want to lighten up a homemade cupcake or cake recipe. The addition of oil helps to create a more tender crumb!

For the lemony flavor you’ll use fresh lemon zest, lemon juice, and lemon extract. This ensures that the lemon flavor really shines through. Paired with juicy blueberries, this flavor combo is gonna be your new favorite!

To take these over the top you can frost them with a lemon cream cheese frosting, a whipped cream cheese frosting, or even a fun blueberry frosting for a burst of color!

INGREDIENTS NEEDED

Butter – Provides moisture and a rich, creamy texture to the cupcakes, along with a buttery flavor.
Lemon Zest – Infuses a bright and tangy lemon flavor into the batter, enhancing the overall citrus profile.
Sugar – Adds sweetness and helps to create a light, fluffy texture while also balancing the tartness of the lemon.
Vegetable Oil – Contributes to the cupcakes’ moisture and tenderness without adding any other flavor.
Eggs – Act as a binding agent and provide structure to the cupcakes.
All-Purpose Flour – Forms the base of the cupcake batter, providing structure and body.
Baking Powder and Baking Soda – These leavening agents help the cupcakes rise, resulting in a light and fluffy texture.
Salt – Enhances the flavor of the cupcakes by balancing sweetness and bringing out other flavors.
Lemon Juice and Extract – Intensifies the lemon flavor in the cupcakes, adding a concentrated citrus kick.
Buttermilk – Imparts moisture, tenderness, and a subtle tangy flavor to the cupcakes.
Blueberries – I prefer to use fresh blueberries for this recipe but you can use frozen too. Make sure to thaw them and dry them as well as possible. You don’t want any excess moisture in the cupcake batter to mess up how light these really are.

Lemon flavor

I tested these without the use of lemon extract but the flavor was extremely subtle. When you add the 1/4 tsp lemon extract, a little goes a long way and really adds more zing. If you want to skip it you can, just know that the flavor wont be as intense.

Using bottled lemon juice- While you can substitute lemon juice for lemon extract, keep in mind that lemon extract is more concentrated and provides a stronger lemon flavor. If using bottled lemon juice, you may need to use a bit more to achieve the desired citrusy taste, which may alter the moisture content.

Pro tip- Always zest citrus over the actual bowl you are mixing in. This was you dont miss out on any essential oils that you would by transferring from another bowl. If this is not an option, zest over the sugar in the recipe instead!

Make your own buttermilk

Buttermilk is used in a lot of my cake and cupcake recipes because it adds so much moisture as well as extra flavor to the recipe. If you don’t have buttermilk in the house then you can always make your own, especially because you need lemons for this recipe anyways!

Step one: Measure out any milk you have to 3/4 cup. Take out 1 tbsp and put it back in the carton.
Step two: Add 1 tbsp of lemon juice (or white vinegar) to the measuring cup and let it sit for 10 minutes.

Tada! You just made your own buttermilk. You’ll know its ready when it looks a little lumpy. Gross, I know but it just means it worked!

Buttermilk in a measuring cup. — Making your own buttermilk is easy.

HOW TO MAKE LEMON BLUEBERRY CUPCAKES

Prepare for baking: Preheat the oven to 350 F and line a cupcake tin with cupcake liners. Set aside.

Mix butter and lemon: In the bowl of a hand or stand mixer fitted with the paddle attachment, add the butter, sugar, and lemon zest. You can zest the whole lemon here or use up to 1 tbsp. I generally don’t measure and just zest the whole thing. Cream on low-medium speed for 1-2 minutes.

Add wet ingredients: Add the vegetable oil and mix. Then add the eggs one at a time, mixing in between each one.

Add dry ingredients: Mix the dry ingredients into a separate bowl and whisk lightly. In a measuring cup, mix the buttermilk and lemon juice and extract. Add ⅓ of the dry ingredients followed by ⅓ of the buttermilk, repeating until ending with the dry ingredients until the batter is mixed together without overworking.

Fold in blueberries: Before adding blueberries, sprinkle them with the remaining flour and toss to coat well. Mix them into the cupcake batter by hand so they don’t break.

Fill and bake: Pour the batter into the preferred cupcake tin making sure each cup is ¾ filled. Bake for 18-19 minutes and repeat with the remaining batter.

Cool: Cool in the tin for 10 minutes, then remove to a wire rack to cool completely before frosting with any of the below options.

Sugar, butter, and zest in a mixing bowl. — Always zest over the mixing bowl you are using so you keep all the essential oils.

Creamed butter, sugar, zest, oil, and eggs in a mixing bowl. — Always zest over the mixing bowl you are using so you keep all the essential oils.

Frosting pairings

There are so many homemade frosting recipes you can use for these! Pictured here is a cream cheese frosting but you can also use blueberry frosting, lemon buttercream frosting, or even a lemon cream cheese frosting!

I use a piping bag and a large round tip to pipe frosting on top of each cupcake.

Don’t forget to save some extra blueberries and lemon zest to garnish and make the cupcakes extra pretty.

Yield

This recipe is a little on the larger side and will make about 30 cupcakes. The batter is realllly thick and you only need to fill the muffin liners 3/4 of the way full. You can halve this recipe easily if you need less.

A lemon blueberry cupcake frosted with white frosting on a table next to other frosted cupcakes and slices of lemons. — Frost with whipped cream cheese frosting like you see in this picture.

Storage and Freezing

Storing: Usually I leave cupcakes on the counter but since these have fresh fruit in them I keep them in the fridge for up to 5 days.

Freezing: To freeze, ensure the cupcakes are completely cooled and unfrosted. Individually wrap each cupcake tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cupcakes in a freezer-safe container or a sealable freezer bag for up to 2-3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator and frost as desired.