Lemon Blueberry Cupcakes with a Citrus Glaze

Name: Lemon Blueberry Cupcakes with a Citrus Glaze
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 12 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ¼ teaspoon salt; 1¼ cups whole milk; 2¼ teaspoons pure vanilla extract; 8 tablespoons unsalted butter; 1¾ cups sugar; 2 large eggs; 2 whole lemons; ½ cup fresh blueberries; 1¼ cups confectioners' sugar; ½ teaspoon lemon zest; 3 tablespoons lemon juice; ¼ teaspoon vanilla extract

Light and fluffy cupcakes bursting with fresh blueberries and bright lemon flavor, topped with a tangy citrus glaze. These delightful treats combine the sweetness of blueberries with refreshing citrus notes for the perfect dessert.

12 servings

1 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ cups all-purpose flour
•2½ teaspoons baking powder
•¼ teaspoon salt
•1¼ cups whole milk
•2¼ teaspoons pure vanilla extract
•8 tablespoons unsalted butter
•1¾ cups sugar
•2 large eggs
•2 whole lemons
•½ cup fresh blueberries
•1¼ cups confectioners' sugar
•½ teaspoon lemon zest
•3 tablespoons lemon juice
•¼ teaspoon vanilla extract

Cooking Instructions

1.
Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
5 min
2.
Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
3 min
3.
Combine the milk and vanilla extract in a large liquid measuring cup.
2 min
4.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
5 min
5.
Add the eggs one at a time, mixing slowly after each addition.
3 min
6.
Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
5 min
7.
Add the lemon juice and lemon zest, and mix slowly.
2 min
8.
Using a spatula, gently fold the blueberries into the batter.
2 min
9.
Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
18 min
10.
Transfer the pan to a wire rack to cool completely.
30 min
11.
Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
15 min
12.
Pour glaze over each cupcake and enjoy!
5 min

Lemon Blueberry Cupcakes with a Citrus Glaze

12 servings

1 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ cups all-purpose flour

•2½ teaspoons baking powder

•¼ teaspoon salt

•1¼ cups whole milk

•2¼ teaspoons pure vanilla extract

•8 tablespoons unsalted butter

•1¾ cups sugar

•2 large eggs

•2 whole lemons

•½ cup fresh blueberries

•1¼ cups confectioners' sugar

•½ teaspoon lemon zest

•3 tablespoons lemon juice

•¼ teaspoon vanilla extract

Cooking Instructions

Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.

5 min

Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.

3 min

Combine the milk and vanilla extract in a large liquid measuring cup.

2 min

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.

5 min

Add the eggs one at a time, mixing slowly after each addition.

3 min

Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.

5 min

Add the lemon juice and lemon zest, and mix slowly.

2 min

Using a spatula, gently fold the blueberries into the batter.

2 min

Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).

18 min

10.

Transfer the pan to a wire rack to cool completely.

30 min

11.

Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.

15 min

12.

Pour glaze over each cupcake and enjoy!

5 min