These lemon blueberry cupcakes are perfect for summertime! Fluffy and moist lemon cakes filled with fresh blueberry jam topped with blueberry cream cheese frosting and more blueberry jam.
Jump to:
Why you will love these lemon blueberry cupcakes
Elevate your dessert experience with the perfect balance of zesty and sweet flavors with these Lemon Blueberry Cupcakes! These delectable treats are a celebration of citrusy freshness and juicy blueberries, encapsulated in each moist and tender bite.
Incredibly fluffy and tender these cupcakes are bursting with lemon flavor. These delicious cupcakes are a moist lemon cupcake base that are filled with a homemade blueberry jam. Blueberry cream cheese frosting is piped on top and you have yourself a delicious spring/summer cupcake!
Whether you’re craving a taste of summer or seeking a delightful dessert, these cupcakes are the perfect treat.
For more cupcake recipes try my tiramisu cupcakes, caramel latte cupcakes or snickers cupcakes.
Ingredient notes
- Flour: This recipe calls for all-purpose flour however you can also use cake flour for even tender cupcakes .
- Dairy ingredients- Make sure all the ingredients are at room temperature before baking.
- Yoghurt- Any kind of dairy yoghurt(full fat, non-fat) would work here. You can also substitute buttermilk for yoghurt in a pinch.
- Blueberries – Fresh blueberries would work best in this recipe. However, you can also use frozen berries just make sure to let them thaw before using.
- Lemon juice- I highly recommend using fresh squeezed lemon juice here.
- Lemon Extract– Although optional, a little bit of extract really helps to enhance the lemon flavor.
How to make lemon blueberry cupcakes
Here are the steps to make, fill and decorate these cupcakes.
Before you start: Preheat the oven to 350F/177C and line a 12 cup muffin pan with paper liners.
Prepare the lemon cupcakes:
Step 1: Whisk the dry ingredients. In a large bowl stir together all the dry ingredients until well combined.
Step 2: Beat the butter and sugar. Beat the butter and sugar on high speed for at least 3-4 minutes. It will become very light in color almost white. Next, add in the vanilla extract, lemon extract, eggs and egg white.
Step 3: Add in the dry ingredients and yoghurt. Alternate the dry ingredients with the wet until you see no dry spots and the batter becomes homogenous. Using an ice cream scoop pour the batter into the prepared cupcake liners until they are ⅔ full.
Step 4: Bake the cupcakes. Bake the cupcakes in the oven for 25-30 mins or until wooden pick inserted in center comes out clean. Remove the cupcakes from the pan and place on wire racks to cool completely before frosting.
Prepare the blueberry jam:
Step 1: Add all the blueberries, sugar and vanilla to a thick bottom sauce pan and cook until a jam forms and it thickens slightly. It will thicken more as it cools down.
Make the frosting.
Step 1: Beat the butter and cream cheese: Beat the cream cheese and butter on high speed for 4-5 mins until well combined.
Step 2: Add the confectioner’s sugar: Gently add in the powdered/confectioner’s sugar and beat for another 6-7 mins until the mixture becomes pale and fluffy.
Step 3: Beat in the blueberry jam: Stir in the blueberry jam, vanilla and heavy cream and mix for another 3-4 mins. Make sure the icing is thick enough to pipe.
Assemble the cupcakes
Step 1: Use a cupcake corer or pairing knife to core the cupcakes. Fill to the top with jam and pipe the frosting using a piping tip of your choice.I topped these with more blueberry jam and lemon wedges.
Tips & Tricks
- Spoon and level your flour: Make sure to spoon measure your flour. This means using a spoon to fluff the flour first, then spooning it into your measuring cup.
- Room Temperature Ingredients: Allow ingredients like eggs and butter to come to room temperature for smoother batter.
- Mix the batter gently: If you mix it too vigorously, you will deflate the air in the batter and then the cupcakes won’t rise.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake the cupcakes: Over baking will result in dry and crumbly cupcakes.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off them!
FAQ’s
Can I substitute the yoghurt?
Yes! You can easily substitute with sour cream or buttermilk.
Can I use a different flavor?
Yes! Feel free to swap the lemon extract for almond, lime, or add extra vanilla!
Can this be made into a layered cake?
Yes it can! Just double the recipe. It will make three 8 inch cake layers when doubled.
Can I use store bought jam?
Yes! Any store bought blueberry jam would work wonderfully here.
How to store and freeze lemon blueberry cupcakes
Store these lemon blueberry cupcakes in an airtight container in the refrigerator for up to 5 days.
Let the cupcakes come to room temperature before enjoying.
FREEZING
You can freeze the cupcakes before decorating. Wrap the cupcakes individually in plastic wrap or store them together in a freezer safe bag. Freeze up to 30 days.
Let them thaw for 2 hours before decorating.
More Recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Lemon Blueberry Cupcakes
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tbsp lemon zest about two lemons
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter
- 1 egg plus 1 egg white room temperature
- ½ cup plain yoghurt room temperature
- ¼ cup lemon juice 60mL
- ½ tsp vanilla extract
- ½ tsp lemon extract optional
- ⅓ cup lemon curd
For the Cream Cheese Frosting:
- 8 ounces full-fat cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 tbsp blueberry jam
For the Blueberry jam
- 1 cup fresh or frozen blueberries
- ¼ cup granulated white sugar
- 2 tsp lemon juice
Instructions
For the blueberry jam:
- Add the blueberries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the blueberries have broken down.
- Place in the fridge to cool completely before using.
For the Cupcakes:
- Preheat oven to 350F/180C. Line the cupcake tin with liners.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg, egg white, vanilla extract and lemon extract if using. Then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt, lemon juice, and lemon zest. Do not overmix the batter.
- Spoon batter evenly into 12 cupcake liners, filling them about ⅔ full. Bake for about 20-22 minutes.
For the cream cheese frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ½ cup of confectioners’ sugar .
To Assemble:
- Use a sharp knife or a cupcake corer, to cut a hole in the top of each cupcake.
- Fill each hole with about 1 teaspoon of lemon curd. Top it off with a little bit of the cupcake offcuts to seal it in.
- Transfer the cream cheese frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Top the cupcakes with a tsp of blueberry compote and a lemon wedge.
Leave a Reply