Missy's Lemon and Blueberry Cupcakes Recipe

Name: Missy's Lemon and Blueberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks unsalted butter (let stand at roomtemp); 3 eggs (let stand at room temp); 1 3/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups granulated sugar; 1/4 cup milk; 3 tablespoons finely shredded lemon peel; Butter baking spray; Blueberries, coated with flour; 3 to 4 cups powdered sugar; 1 stick unsalted butter (let stand at room temp); 1 stick cream cheese; 2 tablespoons fresh lemon juice; 2 tablespoons lemon zest; Lemon peel; Blueberries; Sprig of fresh mint

Servings: persons

1 1/2 sticks unsalted butter (let stand at roomtemp)
3 eggs (let stand at room temp)
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/4 cup milk
3 tablespoons finely shredded lemon peel
Butter baking spray
Blueberries, coated with flour
3 to 4 cups powdered sugar
1 stick unsalted butter (let stand at room temp)
1 stick cream cheese
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
Lemon peel
Blueberries
Sprig of fresh mint

1
Preheat the oven to 350 degrees F.
2
For the batter: Mix the butter and eggs.
3
In a medium bowl, mix the flour, baking powder, baking soda and salt together.
4
Mix the granulated sugar, milk and lemon peel together.
5
Then mix the butter and eggs into the milk and sugar mixture.
6
Mix the flour into the wet mixture and blend.
7
Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter.
8
Drop the coated blueberries on top.
9
Bake for 18 to 20 minutes.
10
For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy.
11
Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

1451

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter (let stand at roomtemp), 3 eggs (let stand at room temp), 1 3/4 cups all-purpose flour, 1/4 teaspoon baking powder, and more.

Yes, Missy's Lemon and Blueberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Missy's Lemon and Blueberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions