Best Blueberry Filled Lemon Cupcakes

Have you ever had a smell or taste bring back a happy memory? Maybe it’s the smell of baking from the kitchen, or the sweet and tangy taste of a treat you loved as a kid. For me, lemon and blueberries together bring pure joy. They remind me of sunny days in my grandma’s kitchen, with good things baking. It’s that mix – the bright, sharp lemon with the sweet, juicy blueberries – that made me create these moist and tasty cupcakes. And now, I’m happy to share this complete recipe with you, so you can make your own happy baking moments. This isn’t just any cupcake recipe; it’s a guide to making a treat that looks as good as it tastes.

Why This Blueberry Filled Lemon Cupcake Recipe is So Good

You might ask, “What’s so special about this blueberry filled lemon cupcake recipe?” It’s not just about mixing two great flavors. It’s about the perfect mix of those tastes, the soft and moist inside, and how easy it is to make these, even if you don’t bake a lot.

Here’s what makes this recipe great:

Great Taste: The bright lemon taste is a great match for the sweetness of the blueberries. It’s a classic mix that makes you want more.
Always Moist: We’ve all had a dry, crumbly cupcake. This recipe makes sure the cupcakes are soft and moist, because of the right mix of ingredients and some easy steps.
Easy to Make: Don’t let the fancy look fool you. This recipe is simple, with clear steps that will help you. You’ll be surprised how easily you can get great results.
Looks Great: These cupcakes aren’t just tasty; they’re also pretty. The yellow cake, with juicy blueberries and creamy lemon frosting, is hard to resist.

We’ve made this recipe with care, so your baking is fun. We’re giving you the full guide, from picking ingredients to frosting, so you can make these cupcakes in your own kitchen.

Step-by-Step Guide to Perfect Blueberry Filled Lemon Cupcakes

Let’s start baking! We’ll get our ingredients and then go through each step, making sure you have all you need to succeed.

Ingredients for Lemon Blueberry Cupcakes

Having the right ingredients, and knowing what they do, is key to good baking. Here’s what you’ll need, with some tips:

Lemon Blueberry Cupcakes:

1 ½ cups (190g) all-purpose flour: This is the base of our cupcakes. It gives them the right shape.
1 ½ teaspoons baking powder: This makes the cupcakes light and fluffy. Make sure it’s new!
½ teaspoon salt: Salt makes the flavors better and balances the sweetness.
½ cup (115g) unsalted butter, softened to room temperature: Soft butter mixes well with the sugar, making a light base.
1 cup (200g) granulated sugar: Adds sweetness and helps make the cupcakes soft.
2 large eggs, at room temperature: Room temperature eggs mix better, making the batter smooth.
1 ½ teaspoons vanilla extract: Adds a warm, good taste.
½ teaspoon lemon extract: Makes the lemon taste stronger.
3 tablespoons fresh lemon juice: Fresh lemon juice is best for a bright taste. Try not to use bottled juice.
Zest of 2 medium lemons: The zest has the lemon oil, giving a strong lemon smell and taste. Use a tool to zest only the yellow part, not the bitter white part.
½ cup (120ml) buttermilk, at room temperature: Buttermilk adds moisture and a bit of tang, making the cupcakes soft.
¾ cup fresh blueberries tossed with 1 teaspoon flour: Tossing the blueberries in flour stops them from sinking to the bottom when baking.

Lemon Cream Cheese Frosting:

8 oz (225g) full-fat brick-style cream cheese, softened to room temperature: Full-fat cream cheese gives the best taste and feel. Make sure it’s soft to mix easily.
½ cup (115g) unsalted butter, softened to room temperature: Soft butter makes a smooth and creamy frosting.
3 cups (360g) powdered sugar: Adds sweetness and shape to the frosting.
1-2 tablespoons fresh lemon juice: Adds a tangy lemon taste. Add as much as you like.
1 teaspoon vanilla extract: Makes the taste better.
⅛ teaspoon salt: Balances the sweetness and makes the other tastes better.

Ingredient Tips:

Room Temperature Matters: Using room temperature butter, eggs, and buttermilk makes a smooth batter. This gives a better bake and a soft inside.
Fresh is Key: Fresh lemon juice and zest give the best lemon taste.
Flour Tip: Tossing the blueberries in flour is an easy way to keep them from sinking.
Full-Fat is Better: Full-fat cream cheese makes a richer, creamier frosting that holds its shape.

Instructions

Now, let’s make these ingredients into something great! Follow these steps, and you’ll have perfect blueberry filled lemon cupcakes.

Preparing the Batter

Preheat and Set Up: Preheat your oven to 350°F (175°C). Put cupcake liners in a 12-cup muffin tin. This stops sticking and makes cleaning easy.
Mix Dry Ingredients: In a bowl, mix the flour, baking powder, and salt. This makes sure the baking powder is spread evenly. Set this aside.
Cream Butter and Sugar: In a large bowl, with a mixer, beat the soft butter and sugar until light and fluffy. This takes about 3-5 minutes. The mix should be light in color and bigger in size. This adds air, which makes the cupcakes light.
Add Eggs and Extracts: Add the eggs one at a time, stirring thoroughly after each. Before adding the next egg, make sure to stir it in thoroughly. Then, add the vanilla and lemon extract.
Add Lemon: Add the fresh lemon juice and zest. Mix until just mixed. The batter will start to smell great!
Mix Dry and Wet: This is important for a soft cupcake. Slowly add the dry ingredients (flour mix) to the wet ingredients (butter mix), mixing in the buttermilk at the same time. Start and end with the dry ingredients. For example, add ⅓ of the dry, then ½ of the buttermilk, then another ⅓ of the dry, then the rest of the buttermilk, and finally the last ⅓ of the dry. Mix on low speed until just mixed. Do not overmix. Overmixing makes the cupcakes tough.
Add Blueberries: Gently mix in the blueberries with a spoon. Be careful not to crush them.

Baking the Cupcakes

Fill Cupcake Liners: Use a spoon or scoop to fill each liner about ⅔ full. This gives room for the cupcakes to rise.
Bake: Bake for 18-20 minutes, or until a toothpick put in the center comes out clean or with a few crumbs. Don’t overbake, or they will be dry.
Cool: Let the cupcakes cool in the tin for about 5-10 minutes before moving them to a wire rack to cool all the way. Cooling them before frosting is important so the frosting doesn’t melt.

Making the Lemon Cream Cheese Frosting

Prepare the frosting: while the cupcakes are cooling. In a large bowl, with a mixer, beat the soft cream cheese and soft butter until smooth. This should take about 2-3 minutes.
Add Sugar Slowly: Add the powdered sugar, one cup at a time, beating well after each. The mix will get thick and fluffy.
Add Lemon and Vanilla: Add the fresh lemon juice (start with 1 tablespoon and add more if you like), vanilla extract, and salt. Mix until smooth and creamy.
Frost Cupcakes: When the cupcakes are cool, frost them with the frosting. You can use a piping bag for a fancy look, or just spread the frosting with a knife. Add fresh blueberries, lemon zest, or a small lemon slice on top, if you want.

Storage and Reheating Tips

You’ve made these great cupcakes; now, let’s keep them fresh!

Store Right: To keep your blueberry filled lemon cupcakes fresh, put them in a sealed container. This stops them from drying out. You can keep them at room temperature for up to 2 days, or in the fridge for up to 5 days.
Frosting Tip: Because the frosting has cream cheese, it’s best to keep frosted cupcakes in the fridge. But, for the best taste and feel, let them warm up for about 30 minutes before serving. The frosting will soften, and the tastes will be stronger.
Reheating (If You Want): These cupcakes are best at room temperature or a bit chilled, but you can warm them up if you like. A quick 10-15 seconds in the microwave is enough. Don’t overheat, or the cake will dry out and the frosting will melt.

Changes and Other Ideas for your Cupcakes

One of the best things about baking is making recipes your own. Here are some ways to change your blueberry filled lemon cupcakes:

Try Other Berries: Use other berries! Raspberries, blackberries, or a mixed berry blend would all be good. Change the amount of berries as you like.
Try Other Extracts: Lemon is the main taste here, but you could add a bit of almond extract for a nutty taste, or use only vanilla for a classic taste.
Different Frosting: Have fun with the frosting! A simple lemon glaze (powdered sugar mixed with lemon juice) would be lighter than the cream cheese frosting. You could also try other types of buttercream or whipped cream.
Add Other Things: Think about adding other things to the batter, like chopped nuts, white chocolate chips, or a swirl of lemon curd.
Explore More Lemon Blueberry Recipes: If you love this flavor combination, be sure to check out our recipes for Blueberry Lemon Bars and Lemon Blueberry Cookies!
For Special Diets:
- Gluten-Free: Use a gluten-free flour mix instead of all-purpose flour. Choose a mix made for baking.
- Dairy-Free: Use a dairy-free butter and a plant-based buttermilk (like almond milk with a teaspoon of lemon juice or vinegar). You can also find dairy-free cream cheese for the frosting.

Health Benefits

These cupcakes are a treat, but they do have some good things, thanks to the blueberries and lemon.

Blueberries: Full of Good Stuff:
- Blueberries have lots of antioxidants, which help protect your body.
- They have Vitamin C, Vitamin K, and Manganese.
- Blueberries also have fiber, which is good for your digestion.
Lemon: A Great Citrus Fruit:
- Lemons have lots of Vitamin C, which helps your body fight illness.
- They have other things that are good for you.
- Lemons also have small amounts of other vitamins and minerals.
Good Choice, Feel Good: Have a treat without feeling bad. These cupcakes show you can enjoy something sweet and still be healthy. They’re a good choice for a dessert that’s tasty and good for you.

Frequently Asked Questions (FAQ)

Let’s answer some questions you might have about these blueberry filled lemon cupcakes:

Do lemon and blueberry taste good together?
- Yes! It’s a classic mix. The sharp lemon taste goes well with the sweet blueberries, making a great taste.
How do I make cupcakes fluffy?
- Here are some tips:
  - Don’t Overmix: Overmixing makes the cupcakes tough. Mix until just mixed.
  - Fresh Baking Powder: Make sure your baking powder is new. Old baking powder doesn’t work as well.
  - Room Temperature: Using room temperature ingredients makes a smooth batter, which makes the cupcakes lighter.
  - Mix Butter and Sugar Well: Mixing the butter and sugar well adds air, making the cupcakes light and fluffy.
What does lemon blueberry cake taste like?
- Lemon blueberry cake (or cupcakes) has a mix of tastes. You’ll taste the bright lemon and the sweet and slightly sharp blueberries. The cake is usually moist and soft, and the taste is fresh and good.
What’s the difference between a blueberry muffin and a cupcake?
- Both can have blueberries, but there are some differences:
  - Sweetness: Cupcakes are sweeter than muffins.
  - Feel: Cupcakes are softer, like cake, while muffins are denser, more like bread.
  - Frosting: Cupcakes usually have frosting, while muffins don’t.
  - When to Eat: Muffins are often for breakfast or a snack, while cupcakes are usually for dessert.

Conclusion

And that’s it! You now have all you need to make your own amazing lemon blueberry cupcakes. From the ingredients to the steps, we’ve covered everything to help you succeed.

Remember, baking is about making something special, something that brings joy. So, get your ingredients, preheat your oven, and have fun. Try the changes and ideas we’ve shared.

With this recipe, you’ll make great blueberry filled lemon cupcakes that everyone will love. The bright tastes and the soft, moist inside will make these a new favorite.

The Best Blueberry Filled Lemon Cupcakes Recipe – Moist & Flavorful!