These Lemon Blueberry Cupcakes are soft and fluffy clouds that are the perfect marriage of sweet and tart. The cake of these beauties contains both lemon juice and zest, the middles are filled with a luscious blueberry curd and the frosting is a stunning blueberry buttercream. If that wasn't enough, these eggless cupcakes are then drizzled with a beautiful lemon glaze. Best yet, they're also gluten free, nut free and can easily be vegan!
These Lemon Blueberry Cupcakes are so light and sweet with the beautiful tang of lemonade and the sweetness of blueberry muffins. They're so stunning and the most perfect dessert for spring, summer or any time that you need some gorgeous color in your life! My mom is obsessed with these gluten free cupcakes and asks for them on Mother's Day and for her summer birthday!
For more lemon recipes or blueberry recipes, try my Lemon Blueberry Cookies, my Lemon Blueberry Loaf, my Blueberry Jam, my Blueberry Cookies or my Lemon Sugar Cookies.
Reasons to Love These Lemon Blueberry Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super soft, moist and delicious.
- Easy to Make- The batter mixes up in about 20 minutes!
- Loads of Lemon- These lemon cupcakes have lemon juice and lemon zest in the cake (like in my Lemon Tea Cake) and are then topped with a lemon glaze!
- So Much Blueberry- These cupcakes are filled with our luscious homemade blueberry curd and are topped with a stunning blueberry buttercream frosting.
Ingredient Notes
- Frozen Wild Blueberries- I used frozen wild blueberries for this recipe. I like using frozen because there is more liquid when they cook down. If using fresh, you may need more than 1.5 cups of blueberries.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a lighter crumb. More like a cake flour.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature. For the frosting, only use room temperature as well. Even softened will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
- Vegetable Oil- Adds a little extra moisture into these cupcakes.
- Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super light! For vegan, use a dairy free sour cream.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the cupcakes having a chemical taste. We need a total of 3 medium lemons for the juice and zest combined.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Use a vegan sour cream.
Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Blueberry Cupcakes
Here are the step by step instructions to make these blueberry lemon cupcakes!
Step 1: Zest the Lemons
Wash and dry all 3 lemons. Take a zester and zest 2 lemons. You should have 1.5 tablespoons lemon zest. If not, zest another lemon.
Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Step 2: Juice the Lemons
Take 2 lemons, cut them in half and juice 1.5 of them. You should have 2.5 tablespoons of juice. If not, juice the remaining half of lemon.
Make sure to remove any seeds if they get in the juice. Set aside.
Step 3: Make the Blueberry Curd
Add the granulated sugar, cornstarch and kosher salt to a medium pan and whisk to combine.
Whisk in the orange juice, milk and blueberries.
Set pan over medium heat. Whisking the entire time, bring the curd to a boil. Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat and stir in the butter and vanilla.
Pour through a mesh colander into a heat safe bowl and set aside to cool. Once room temperature, cover and put in the fridge.
You want the lemon curd thick and cool when you assemble the cupcakes. Make sure it is made ahead of time and is cold from being in the fridge.
Step 4: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.
Once combined, whisk in the baking powder, baking soda and salt. Set aside.
Step 5: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 6: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until soft and creamy. About 1-2 minutes.
Step 7: Add in Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the sour cream, vanilla, oil, 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.
The mixture will look pale yellow chunky; that's normal.
Step 8: Add in the Dry Ingredients and then Add in the Milk
Slowly mix in the gluten free flour mixture a little at a time until all combined.
Once combined, slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.
Then turn off the mixer and use a spatula to scrape the sides of the bowl.
The batter will be thin at first and then will turn thick.
Step 9: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 16 cupcakes.
Do not overfill the cupcakes. This will result in them spilling out of the top and not baking evenly inside.
Step 10: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 11: Make the Blueberry Frosting
Beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, 4 tablespoons blueberry curd until smooth and combined.
Slowly beat in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 12: Make Holes in the Cupcakes, Fill and Chill
Push down in the center of the cool cupcakes but not all the way to the bottom.
Fill the hole with the blueberry curd, all the way to the top.
Pop the cupcakes uncovered in the fridge for at least 15 min.
Step 13: Frost the Cupcakes
Pipe the blueberry buttercream on top of each cooled cupcake or frost with an icing spatula.
Step 14: Make the Lemon Drizzle
Combine the confectioners' sugar, water, lemon juice, lemon zest and turmeric in a small bowl and whisk until combined and smooth.
Step 15: Drizzle The Glaze
Drizzle the lemon glaze on top of the blueberry frosting. Let the glaze harden prior to serving. Top with lemon zest or even drizzle some extra blueberry curd on top if desired!
Expert Baking Tips
- Make the Blueberry Curd First- Either make the blueberry curd before you begin making the cupcakes or make it the night before. The curd needs to be at least cool before you fill the cupcakes with it. If making it the night before, store it in a bowl covered with plastic wrap or in an airtight container, in the fridge. When ready to use, re-stir the curd so it's smooth. If it is too thick to fill the cupcakes with, microwave the curd in 5 second increments until you get the desired consistency.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split.
- Use Real Lemons- This is to prevent the cupcakes from having a chemical taste.
- Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become crunchy.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior adding the curd and frosting.
- Making The Frosting and Glaze- If the frosting and glaze are too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting and glaze appear too thick, add a little water ¼ teaspoon at a time.
Recipe FAQs
If making the night before, make the wells and then keep the cupcakes in an airtight container in the fridge until ready to fill and frost. Fill and frosting prior to serving.
Yes! It's actually best to make the curd the night before so it thickens. You can also make the frosting the night before.
Store the curd in an airtight container. When ready to use, re-stir the curd so it's smooth. If it is too thick to fill the cupcakes with, microwave the curd in 5 second increments until you get the desired consistency.
Store frosting in a bowl covered with plastic wrap in the fridge. When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft. Or you can warm each cupcake in the microwave for 5-10 seconds. Be careful not to burn your mouth on hot pudding inside the cupcakes.
Freezing: Once the lemon drizzle on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
More Cupcake Recipes You'll Love
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📖 Recipe
Lemon Blueberry Cupcakes
Ingredients
For the Blueberry Curd
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- 1 cup milk
- 3 tablespoons orange juice, no pulp (store bought is fine)
- 1 ½ cups frozen wild blueberries
- 2 tablespoons unsalted butter or vegan baking stick
- ½ teaspoon pure vanilla extract
For the Lemon Cupcakes
- 1 ¼ cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup sour cream , full fat
- 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 2 medium lemons)
- ½ cup milk
For the Blueberry Frosting
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 cups confectioners' sugar
- 4 tablespoons blueberry curd
- 2 tablespoons water , room temperature
For the Lemon Drizzle
- ½ cup confectioners' sugar
- ½ tablespoon lemon juice (from about ½ a medium lemon)
- ½ tablespoon water , room temperature
- ½ teaspoon lemon zest (from about 1 medium lemon)
- 2 pinches turmeric (optional for color)
Instructions
Zest and Juice the Lemons
- Wash and dry all 3 lemons. Take a zester and zest 2 lemons. You should have 1.5 tablespoons lemon zest. If not, zest another lemon.Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
- Take 2 lemons, cut them in half and juice 1.5 of them. There should be about 2.5 tablespoons of juice. If there isn't enough, juice the remaining half of lemon.Make sure to remove any seeds if they get in the juice. Set aside.
Make the Blueberry Curd
- In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch and the 1 pinch kosher salt.
- Add in the 1 cup milk and 3 tablespoons orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
- Add in the 1.5 cups frozen wild blueberries and cook everything over medium heat, stirring frequently and mashing the blueberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. It may start to appear curdled. Keep whisking.Once bubbling, cook for one more minute.
- Remove from heat and immediately whisk in the 2 tablespoons butter and ½ teaspoon pure vanilla extract. It should no longer appear curdled.
- Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it, pushing down on the blueberry chunks. The curd will now be silky smooth but liquidy.Let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour or until thick like pudding.
Make the Lemon Cupcakes
- In a large bowl, whisk together the 1 ¼ cups multipurpose gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch (52 grams) with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter and 1 cup granulated sugar until it is soft and creamy. About 1-2 minutes.
- Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, mix in the ½ cup sour cream, 2 teaspoons pure vanilla extract, 2 tablespoons vegetable oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. The mixture will look pale yellow chunky. That's normal.
- Slowly mix in the gluten free flour mixture a little at a time until all combined.
- Slowly pour the ½ cup milk into the batter while the mixture is on low speed. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin at first but it will thicken.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 16 cupcakes.You do not want to overfill the cupcakes. This will result in them spill out of the top and not baking evenly inside.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.
- Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Blueberry Frosting
- While the cupcakes are baking, make the frosting:In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 4 cups confectioners' sugar and 4 tablespoons blueberry curd. Beat until combined.
- While the mixer is on, slowly add in the 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water. You want the frosting to be soft enough to pipe yet still be able to hold its shape.
Assemble the Cupcakes
- Once the cupcakes have cooled completely, we are going to make the holes for the curd filling.If you have piping bags with tips, you can use that to make the holes.If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
- Fill the hole with the blueberry curd, all the way to the top.Easiest way to do this is to fill a piping bag with a tip with curd and pipe it in. If you don’t have a piping bag, fill a zip top bag with pudding and snip a small piece of the corner off.
- After they’re filled with curd, pop the cupcakes uncovered in the fridge for at least 15 min.This is to make the curd a bit more solid. You don’t want it oozing everywhere as you try to frost.
- Take the cupcakes out of the fridge. If you have piping bags, pipe the blueberry frosting on top of each cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden.
Make the Lemon Drizzle
- Combine all the glaze ingredients (½ cup confectioners' sugar, ½ tablespoon water, ½ tablespoon lemon juice, ½ teaspoon lemon zest and 2 pinches of turmeric) in a small bowl and whisk until combined and smooth.The turmeric is to make the drizzle yellow. Feel free to omit it.
- Drizzle the lemon glaze on top of the blueberry buttercream frosting. Let the glaze harden prior to serving. Top with lemon zest or even drizzle some extra blueberry curd on top if desired!
Video
Notes
Pop them in a zip top bag and freeze the cupcakes for up to 30 days. To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nancy DiPaola says
Your lemon blueberry cupcake is a wonderful combination of flavors. I love lemon and I love blueberry it was an absolute hit for my family! Thank you for the wonderful recipe
Lee says
So kind thank you so much!
Ronnie H says
These cupcakes are so light and delicious and look beautiful on the table!!
Lee says
So kind thank you!
Donna Dipaola says
This is a great combo and I can’t wait to make and try them. They are also beautiful. I love serving food and desserts that not only taste great, but look great too!
Lee says
Thanks so much!
Steve says
These look great and taste even better!
Lee says
Thanks!
John says
These cupcakes came out so pretty and delicious!!!
Lee says
Thank you!