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Blueberry Lemon Cupcakes

by Nick Makrides
Blueberry Lemon Cupcakes

Spring has sprung! And these beautiful blueberry lemon vanilla cupcakes are the perfect way to celebrate the season that either gives you allergies or you can enjoy freely without sneezing every two seconds!

Blueberry Lemon Cupcakes

Blueberry Lemon Cupcakes

Serves 20

4.8 from 5 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk full-cream
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 2 cups frozen blueberries
  • 2 batches of my cream cheese frosting
  • 2 lemons zested
  • 1 tbsp blueberry jam
  • 1 tsp lemon essence optional


  • 1 batch cream cheese frosting



  • Preheat oven to 160C
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
  • Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
  • Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Zest 1 lemon into the mixture and fold in gently. Place about 2 tsp of blueberry into each cupcake liner and scoop the batter on top. Fill about just over ¾ of the way.
  • Bake for 20 min or until a toothpick inserted comes out clean.
  • Allow to cool completely before frosting.
  • While cupcakes are baking and cooling prepare your cream cheese frosting by placing a couple drops of purple food gel into your frosting and blueberry jam and whip on high using the paddle attachment for about 30 seconds.
  • Frost your cupcakes using a Wilton 6B tip in a swirl. Finish off with a generous amount of lemon zest.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 191kcal
Carbonhydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 148mg
Potassium : 54mg
Fiber: 1g
Sugar : 2g
Vitamin A: 198IU
Vitamin C: 1mg
Calcium: 70mg
Iron: 1mg
Nutrition Disclosure

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Zu March 28, 2022 - 2:54 pm

5 stars
AMAZING cupcakes!!! Made them for my son’s birthday and they were a hit. Thank you for this recipe. A couple of questions: my frosting was a bit runny, anything I should check to improve this? And also, I know it’s cake but is there any possibility to make it a bit less sweet and more citrusy? We also your Sugar rebels book and we enjoy it a lot a though I haven’t dared to bake anything from there yet ☀️

Nick Makrides April 27, 2022 - 1:26 am

Hi Zu! How wonderful to hear! Hmm, frosting shouldn’t be runny. Did you use cold, cream cheese blocks? Nx


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