5 Delicious Lemon Blueberry Cupcake Recipes to Try

Craving a sweet treat that combines the tangy goodness of lemon and the burst of juicy blueberries? These lemon blueberry cupcake recipes are just what you need! They are packed with flavor and guaranteed to brighten up your day. Dive in and find your new favorite cupcake that’s perfect for any occasion!

Blueberry Cheesecake Topping

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This blueberry cheesecake topping is the perfect sweet finish for your lemon blueberry cupcakes. With its creamy texture and tangy flavor, it creates a delightful contrast to the bright lemon flavor of the cupcake. Plus, it adds a burst of color and a touch of elegance, making your dessert stand out.

Making this topping is quite simple! Just a few ingredients combined in a bowl can elevate your cupcakes to a whole new level. You’ll love how easily this delicious cheesecake layer comes together, and your taste buds will thank you with every bite!

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup fresh blueberries
• 2 tablespoons lemon juice
• 2 tablespoons blueberry syrup (optional)

Instructions

1. In a bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, mixing until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. In another bowl, mix fresh blueberries with lemon juice and optional blueberry syrup.
6. Top your cooled lemon blueberry cupcakes with the cheesecake mixture, then add the blueberry mixture on top for an extra burst of flavor.

Lemon Poppy Seed & Blueberry

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Lemon Poppy Seed and Blueberry Cupcakes are a refreshing treat that perfectly balance zesty lemon and sweet blueberries. Each bite offers a delightful mix of tartness from the lemon and bursts of sweetness from the blueberries, making these cupcakes a favorite for any occasion.

This recipe is simple and fun to make, perfect for both baking novices and seasoned pros. With a fluffy texture and a bright flavor profile, these cupcakes are sure to impress your family and friends!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup poppy seeds
• 1 cup fresh blueberries
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, lemon zest, and lemon juice, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the poppy seeds and fresh blueberries gently.
5. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Let cool before frosting or serving. Enjoy!

Cream-Filled Lemon Blueberry

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Cream-filled lemon blueberry cupcakes are a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries. These cupcakes are soft and moist, making each bite a burst of flavor. The creamy filling adds an extra layer of richness, making them perfect for any occasion.

Making these cupcakes is quite simple, perfect for both baking newbies and seasoned pros. With just a few basic ingredients and some straightforward steps, you’ll have a batch of delicious cupcakes ready to impress friends and family.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the milk, lemon zest, and lemon juice until combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. While the cupcakes cool, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
7. Once the cupcakes are completely cool, use a piping bag to fill each cupcake with the whipped cream. Top with additional blueberries and a sprinkle of lemon zest if desired. Enjoy your delicious cream-filled lemon blueberry cupcakes!

Lavender-Lemon Blueberry

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Lavender-Lemon Blueberry cupcakes bring a refreshing twist to your dessert table. The sweet and tart flavor combination of lemon and blueberries is enhanced by the delicate floral notes of lavender, creating a delightful taste experience. These cupcakes are not only delicious but also simple to make, perfect for both novice bakers and seasoned chefs.

The light, fluffy texture pairs beautifully with the creamy lavender frosting, making each bite a treat. Perfect for spring gatherings or any occasion, these cupcakes will surely impress your friends and family.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/4 cup milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup fresh blueberries
• 1 tablespoon dried culinary lavender

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix flour, sugar, baking powder, and salt together. In another bowl, cream the butter, then add the egg, milk, lemon juice, and lemon zest, mixing until smooth.
3. Combine the wet and dry ingredients, stirring until just combined. Gently fold in the blueberries and lavender.
4. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
5. Let the cupcakes cool completely before frosting with your favorite lavender-infused icing.

Thyme-Infused Lemon Blueberry

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These thyme-infused lemon blueberry cupcakes are a delightful treat that perfectly balances sweet and tangy flavors. The addition of thyme brings a subtle earthiness, enhancing the bright citrus notes of lemon. Each bite is a burst of fresh blueberries paired with a moist, fluffy cupcake base, making them a wonderful choice for any occasion.

Simple to whip up, these cupcakes require basic ingredients and a few easy steps. They are sure to impress your family and friends with their unique flavor combination and beautiful presentation. Serve them at a summer gathering, or enjoy them as a sweet afternoon snack!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1 cup fresh blueberries

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until light and fluffy. Add in eggs, lemon zest, and lemon juice, mixing until combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in the fresh thyme leaves and blueberries gently.
5. Fill Cupcake Liners: Spoon the batter into prepared cupcake liners, filling them about two-thirds full.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
7. Frost (optional): Top with your choice of frosting or enjoy plain.