Go Back
+ servings

Lemon & Blueberry Cupcakes

Jane Ko
Top off your spring picnic with these lemon and blueberry cupcakes.
4.41 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Servings 12 cupcakes


  • Mixer


  • ¾ cup all-purpose flour divided
  • ¾ cup cake flour
  • tsp baking powder
  • ¼ tsp salt
  • 8 tbsp unsalted butter softened
  • ¾ cup sugar plus an additional 2 tbsp sugar
  • Zest of 1 lemon
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract or 1 vanilla bean
  • 2 tbsp lemon juice
  • ½ cup organic milk at room temperature
  • 1 cup fresh blueberries


  • Preheat your oven to 350F and line your cupcake pan with paper or foil liners.
  • Combine all-purpose flour, cake flour, baking powder and salt in a medium bowl. Sift and whisk to blend.
  • Beat butter, sugar and lemon zest until fluffy in a mixer.
  • Beat in one egg at a time. Include vanilla extract and lemon juice.
  • Using the mixer on low speed, pour in half the dry ingredients and half the milk (or vice versa) until all the ingredients are incorporated. Do not overmix!
  • Toss fresh blueberries in a couple of tablespoons of flour and fold into batter.
  • Pour batter evenly into cupcake liners to about 3/4 full.
  • Bake for about 20 minutes at 350F.
Tried this recipe?Rate it above to let us know how it was!