Dessert

Lemon Blueberry Cupcakes with Cream Cheese Icing Recipe

Bylina Carter February 23, 2026February 23, 2026

Introduction

These Lemon Blueberry Cupcakes are bright, tangy, and bursting with fresh blueberry flavor. Perfectly moist with a zesty lemon twist, they’re topped with a smooth cream cheese frosting for a delightful treat. Whether for a party or an everyday snack, these cupcakes will please any crowd.

The image shows a close-up of a blueberry muffin sitting on a white plate with a white marbled texture underneath. The muffin has a golden-brown top with visible dark blue blueberries baked inside. It has two thick, creamy white icing stripes drizzled across the top, creating a glossy texture. In the background, there are more blueberry muffins with similar icing placed closely together on the same white plate. The muffin wrappers are white and slightly crinkled. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened almond or oat milk (any milk will work)
1/4 cup melted butter (regular or vegan butter)

1 cup cane sugar
1/2 cup lemon juice (freshly squeezed or bottled)

1 tsp vanilla extract
1 1/2 tsp baking powder

1 tsp baking soda
1 tsp lemon extract (optional)
2 cups regular or gluten free all purpose flour

1 cup fresh or frozen wild blueberries
1 1/2 cup powdered sugar
4 oz cream cheese (regular or vegan)

4 tbsp softened butter (regular or vegan)

Instructions

Step 1: Preheat your oven to 350ºF. Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray to prevent sticking.
Step 2: In a large bowl, whisk together the milk, melted butter, sugar, lemon juice, and vanilla extract until well combined. Add baking powder, baking soda, and lemon extract if using; stir gently. The mixture will fizz.

Step 3: Quickly fold in the flour until you have a smooth batter. Gently fold in the blueberries to distribute evenly.
Step 4: Fill each cupcake mold about two-thirds full with batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: While the cupcakes bake, prepare the frosting. Using an electric hand mixer, beat the cream cheese, powdered sugar, and softened butter until smooth and creamy.

Step 6: Allow the cupcakes to cool completely before drizzling or spreading the cream cheese frosting on top. Serve and enjoy!

Tips & Variations

For extra lemon flavor, add lemon zest to the batter along with the lemon juice.
Use frozen blueberries without thawing to prevent the batter from turning purple.

For a vegan version, substitute dairy products with plant-based alternatives and ensure powdered sugar is vegan.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The frosting can firm up when chilled, so let cupcakes sit out for about 20 minutes before eating. You can also freeze cupcakes without frosting for up to 2 months; thaw before frosting and serving.