Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes {Sweet Pea's Kitchen}

Blueberries have always been one of my favorite summer berries and last year when I was pregnant with Little Sweet Pea they were one of my pregnancy cravings. I ate at least one handful everyday last summer. I couldn’t get enough! This past weekend while browsing the farmers market, I came across the most delicious looking blueberries I have ever seen. I ended up buying about two pounds of them with the intention of using them in several recipes that I have bookmarked.

Lemon Blueberry Cupcakes {Sweet Pea's Kitchen}

Well I am pretty sure I ate about one pound by themselves before I decided that I should at least throw some of them into one of the recipes that I had bookmarked. First up were these Lemon Blueberry Cupcakes! :)

Lemon Blueberry Cupcakes {Sweet Pea's Kitchen}

Fresh blueberry cupcakes topped with a lemon cream cheese frosting…seriously if these don’t scream summer I don’t know what will! 😉 If you’re a fan of blueberries like me, you will go crazy for these babies!

Lemon Blueberry Cupcakes {Sweet Pea's Kitchen}

Lemon Blueberry Cupcakes

Yield: 24 cupcakes


3 cups plus 2 tablespoons cake flour, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla extract
zest of 1 lemon
2 tablespoon lemon juice
1 1/2 cups whole milk, at room temperature
1 cup blueberries

For the Icing:
16 oz cream cheese, softened
8 tablespoons unsalted butter, room temperature
4 cups confectioners sugar
1 tablespoon freshly squeezed lemon juice
zest of 1 lemon


Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the milk, starting and ending with flour. Mix until just incorporated, do not over-beat.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter.
Divide the batter evenly among muffin pan cups and top each cupcake with 3 to 4 additional blueberries if desired.
Bake 17-19 minutes or until toothpick inserted into center of cupcakes comes out clean. Let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.
To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add confectioners sugar, lemon juice, and lemon zest. Mix until thick and creamy. Add more powdered sugar if necessary until the frosting is of good piping consistency. Pipe frosting onto cooled cupcakes. Garnish with blueberries.

Source: adapted from The Cake Blog

Little Sweet Pea @ 7 months

Another month has gone by and my Little Sweet Pea is now 7 months old! This past month we continued to give him a variety of fruits and vegetables. We introduce a new food every 3 to 4 days. This month the new foods that we tried were chicken, coconut milk, peaches, parsnips, mango, and spinach. We even started giving him small bites of finger foods (bananas, peaches, and puffs). He gets so excited when it is time to eat and absolutely loves to sit in his high chair and bang his hands on the tray.

Little Sweet Pea in high chair

He is so close to crawling and I have a feeling it might happen any day now. He can get up on his knees and rock (or go up into a downward dog pose) but hasn’t figured out how to move forward…he scoots backwards instead!

Little Sweet Pea 30 weeks

This month we started swimming lessons with him at the Riverplex. They have an indoor warm water therapy pool that the babies can splash around in. During lessons we jump, splash and sing nursery songs together. The first lesson Little Sweet Pea screamed for 20 minutes of the 30 minute class. It wasn’t until we gave him his Sophie Teething Ring that he stopped screaming. After he had Sophie to chew on he enjoyed the rest of the lesson. I just figured that his fussiness was due to swimming for the first time, but it turns out he was teething. Two days later his two bottom teeth broke through the gums!

Little Sweet Pea Swim Lessons

He has so much fun during his swim lessons and when we walk into the pool area at the Riverplex he gets so excited and starts squealing. He just loves kicking and splashing in the pool and even enjoys it when I gently dunked him underwater. In fact, when I had him on his belly kicking across the pool, he would dip is own face in the water and laugh like crazy! 😀

One Year Ago: Raspberry Ice Cream               
Two Years AgoMarinated Baked Pork Chops 

18 Responses to “Lemon Blueberry Cupcakes”

  1. #
    Melissa B — June 29, 2013 @ 6:40 pm

    He is so cute! Love the photos! Looks like he is having fun in the Swimming Pool!

    The blueberry cupcakes look delicious!

  2. #
    Karen — June 29, 2013 @ 8:20 pm

    Your Little Sweet Pea is so super sweet! I love the pool photo. The cupcakes look really good too – I’ll be making them tomorrow. Thanks for the smiles and the recipe!

  3. #
    Lyn — June 29, 2013 @ 11:07 pm

    These cupcakes look awesome, will definitely have to try these.
    Can I ask where you purchased the play mat your gorgeous baby is laying on in the pictures? Thanks :)

  4. #
    Nancy Mazzarello — June 30, 2013 @ 11:35 am

    Hi and thank you for the great recipe! I have a question. In the beginning of the list of ingredients, you say we need “cake flour”. In the directions, you say to add the “remaining 2 TBS of all-purpose flour”. Can you clarify? Thanks!! :)

    • Christina replied: — June 30th, 2013 @ 1:40 pm

      Just fixed it Nancy! :) Thanks for pointing it out!

  5. #
    sandy — June 30, 2013 @ 12:16 pm

    i love blue berrys to. going to make these and sweet pea is adorable

  6. #
    Patty — June 30, 2013 @ 1:21 pm

    What a beautiful baby!!!! Love the name of your site. These cupcakes look wonderful. Will certainly be making them.

  7. #
    Jill Thurow — July 1, 2013 @ 5:47 pm

    I love this site, love your recipes, it all is just so good! Thank you,


  8. #
    Nancy @ gottagetbaked — July 1, 2013 @ 6:39 pm

    Your sweet pea is just adorable! He looks like such a happy baby. And these cupcakes are my favourite – lemon, blueberries and cream cheese are the trifecta of deliciousness. I love these gorgeous photos too!

  9. #
    Lisa — July 1, 2013 @ 10:39 pm

    I was wondering if these are mini sized or regular cupcake sized?

  10. #
    Angela — July 1, 2013 @ 10:48 pm

    Blueberry and lemon is my favorite summer combo! These look delish, def must try! And your babe is precious!

  11. #
    Laura Dembowski — July 5, 2013 @ 8:43 pm

    I love blueberries too! These cupcakesare such a great summer treat!

  12. #
    Sue — July 7, 2013 @ 7:05 am

    Made these yesterday … we loved the lemony flavor with the blueberries! I might add more blueberries next time … but that is the only change I would make. Thanks for sharing.

  13. #
    Kirsten — August 5, 2013 @ 11:45 pm

    Great recipe! I just made these and they turned out really well. Moist, cakey & delicious. It made 30 regular cupcakes for me. I used frozen blueberries, and the flavour didn’t come through as well, so I think next time I will try fresh or increase the amount. Thanks again!

  14. #
    Miq — August 19, 2013 @ 4:39 pm

    I just made these! The whole family loved them. And SweetPea is my nickname for my daughter! Too cute.

  15. #
    Jenn — March 21, 2014 @ 9:00 am

    Just made this recipe — works great as written! I prefer a slightly less-sweet cake, so I only did 1.5 cups of sugar in the cake and about 2 cups in the icing. I also steeped four earl grey tea bags in the milk (bring it to a boil and then let it steep for about 30 minutes) which gave the cake a lovely, almost herbal flavor that paired very nicely with the tartness of the lemon and the sweetness of the blueberries. Wonderful recipe! Thank you!

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