Nut-Free Lemon Blueberry Cupcakes
Light lemon cupcakes with fresh blueberries, ready in 43 minutes with 25 minutes prep and 18 minutes bake time.
Last updated: October 12, 2026
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp fresh lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup fresh blueberries, plus extra for garnish
- 1 cup unsalted butter, softened, for frosting
- 3 1/2 cups powdered sugar
- 2 tbsp fresh lemon zest, for frosting
- 2 tbsp heavy cream
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat 1/2 cup butter and sugar together until light and fluffy, about 3 minutes.
Add eggs one at a time, then mix in lemon zest and vanilla.
Alternate adding the flour mix and buttermilk with lemon juice, starting and ending with flour.
Toss blueberries with 1 tablespoon flour, then fold gently into the batter by hand.
Divide batter evenly among liners, filling each about two thirds full.
Bake 18 to 20 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
Beat 1 cup butter until smooth, then add powdered sugar in two batches.
Mix in lemon zest and heavy cream, then whip 2 minutes until light and fluffy.
Pipe frosting onto fully cooled cupcakes and top with a fresh blueberry.
Pro Tips
- • Pat blueberries dry with a paper towel before tossing in flour so the coating sticks.
- • Use room temperature eggs and butter so the batter blends smoothly.
- • Chill piped cupcakes 10 minutes before serving outdoors so the frosting holds its shape.
- • Zest lemons before juicing them. It is much easier that way.
Recipe Details
Timing
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Nutrition (per cupcake)
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Final Thoughts
These lemon blueberry cupcakes bring a light, summery taste to any table. Fresh berries and real lemon zest make them worth the short prep time.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Fresh blueberries work best for this recipe. Frozen berries release extra liquid and turn the batter gray and streaky as they bake.
Why did my blueberries sink to the bottom of the cupcake?
This happens when berries are not coated in flour first. Toss them lightly in a tablespoon of flour before folding into the batter.
Can I make the frosting less sweet?
Yes, cut the powdered sugar to 3 cups and add an extra pinch of salt. The lemon zest will still come through clearly.
How far ahead can I bake these cupcakes?
Bake the cupcakes up to 2 days ahead and store unfrosted at room temperature in an airtight container. Frost the day you plan to serve them.
