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Lemon Blueberry Cupcakes (Light, Fluffy & Springy) - Bright, Easy, and Bakery-Style

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 servings

Ingredients
  

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Unsalted butter (softened)
  • Neutral oil (canola or vegetable)
  • Large eggs (room temperature)
  • Buttermilk (room temperature)
  • Fresh lemons (zest and juice)
  • Vanilla extract
  • Fresh blueberries (or frozen, unthawed)
  • Optional frosting: cream cheese, unsalted butter, powdered sugar, lemon zest, lemon juice, vanilla, pinch of salt

Instructions
 

  • Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Mix dry ingredients: In a bowl, whisk 1 2/3 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
  • Cream and combine: In a large bowl, beat 1/4 cup softened butter with 3/4 cup sugar until fluffy, about 2 minutes. Beat in 1/4 cup neutral oil.
  • Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla.
  • Alternate dries and buttermilk: Add the dry mix in two additions, alternating with 3/4 cup buttermilk. Mix just until smooth; do not overbeat.
  • Prep blueberries: Toss 1 cup blueberries with 1 tablespoon flour. Gently fold into the batter using a spatula.
  • Fill and bake: Divide batter evenly among liners (about 3/4 full). Bake 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.
  • Cool: Let cupcakes rest in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
  • Optional frosting: Beat 6 ounces cream cheese and 1/4 cup softened butter until smooth. Add 1 3/4–2 cups powdered sugar, 1 teaspoon lemon zest, 1–2 tablespoons lemon juice, 1/2 teaspoon vanilla, and a pinch of salt. Beat until fluffy, then pipe or spread on cooled cupcakes.