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Lemon Blueberry Cupcakes

Today, I am sharing with you one of my most favorite recipes – Lemon Blueberry Cupcakes with Lemon Frosting. I have made this recipe several times and every time I make this recipe, I get so many compliments. I borrowed most of the recipe from The Recipe Critic, with a few modifications that I did. If you try this recipe, make sure to let me know how it goes! I would love to see your creations! Hope you enjoy!



  1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with 12 cupcakes liners. Set aside.

  2. In a bowl, sift flour, baking powder, baking soda and set aside.

  3. In a large bowl, using an electric mixer (if you have one, if not then it may take just a little longer to combine) beat eggs and sugar, until light and creamy. Add the butter and vanilla extract, beat on low until well blended. Add sour cream, lemon zest, lemon juice and beat until smooth. Make sure NOT to over mix! Fold in flour covered blueberries. (Take your blueberries and put them in bowl, lightly dust the blueberries with a tablespoon or two of flour, shake the blueberries until all are covered with flour. This ensures the blueberries don’t sink to the bottom of the cupcake liners)

  4. Fill each cupcake liners 3/4 of the way full with cake batter.

  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.

  6. Allow to cool before applying icing.


  1. Mix softened butter on medium (or by hand) and beat until smooth and creamy.

  2. Add powdered sugar, vanilla, lemon juice and lemon zest until smooth.

  3. Flip cupcakes over and dunk the top of the cupcakes into the icing, ensuring the whole cupcake top was covered.

  4. Immediately place a blueberry to the center of the cupcakes

I’d love to take credit for this recipe, however, here is where I learned how to make these amazing cupcakes