Blueberry Lemon Cupcakes

Blueberry lemon cupcakes are moist with tangy lemon flavour and juicy blueberries!  Simple to make  and elegant to look at will please evreyone’s taste. I baked them for my son’s school party and they were gone within a moment.


Yields ~12 cupcakes

For the cupcakes

  • 250g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 113g unsalted butter, at room temperature
  • 200g granulated sugar
  • 2 tsp lemon zest
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 120ml whole milk, at room temperature
  • 1 cup blueberries, fresh or frozen

For the frosting

  • 80g powdered sugar
  • 200g cream cheese
  • 200g thickened cream (36% fat)
  • 2 tbsp fresh lemon juice


  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
  4. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy.
  5. Add eggs, vanilla, lemon juice, and milk. Mix until combined.
  6. Add flour mixture and mix on low until just combined. Gently stir in the blueberries coated in flour.
  7. Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  8. While the muffins are cooling, make the frosting. In a small bowl, mix together the powdered sugar, lemon juice and softened cream cheese.
  9. Whip heavy cream till firm peaks and gently fold in the cream cheese mixture.
  10. Put it to the piping bag and pipe over the muffins. Garnish with fresh berries. Enjoy!


Recipe adopted from Two peas and their pod.

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