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Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting Recipe

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Recipe courtesy Lori Jacobs, Cupcake Wars, 2011

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • on March 22, 2013

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    I Made the cupcakes and the frosting. I Was Very happy with the Frosting but the cupcakes did not turn out good. But the frosting was exceptional!

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  • on March 19, 2013

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    The texture and flavor of the cake was good, but it did not live up to my expectations. I added the juice of one lemon to the batter, and substituted Greek yogurt for the sour cream. I had to bake them for 22 minutes. When they came out they had risen nicely, but after cooling they dipped in and shrank quite a bit. The recipe gave me enough batter for 46 cupcakes. For the frosting I only used 6 cups of sugar and added the juice of one lemon. Overall they were decent, but sub par compared to other cupcake recipes I've tried.

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  • on February 19, 2013

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    These are actually blueberry muffins, not cupcakes. The texture is denser than cake. They also took longer to bake than the recipe states, and made more than 24 (about 32 muffins. The frosting recipe calls for 10 - 12 cups of powdered sugar. That's more than twice the amount called for in other cream cheese frosting recipes I found. I only used about 4 cups and the frosting tasted good. The photo shows blue frosting, but because of the lemon juice in the recipe the frosting turns out green (blue + yellow = green. They were good, but they are not cupcakes!

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  • on January 21, 2013

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    Delicious cupcakes!
    Fluffy and airy, soft, just enough sweet.
    I didn't make the icing, I prefer just the cake part.

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  • on November 04, 2012

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    These cupcakes were excellent! My co-workers are still asking me to make these again and it's been months ago since I made them. They were light and loaded with flavor. I'll definitely keep them in rotation. I just wish I could get my hands on all of the recipes from Cupcake Wars.

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  • on October 12, 2012

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    These were good, but they did not have the consistency of a cupcake and tasted more like a muffin with really sweet icing.

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  • on September 11, 2012

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    My frosting curdled as soon as I added the lemon....did anyone else have that problem???

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  • on September 09, 2012

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    These cupcakes are delicous! They were so easy to make, even though they were my first cupcakes ever. The first time I made these was about a year and a half ago, and everyone loved them. Thank you so much for this amazing recipe!

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  • on July 13, 2012

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    the best cupcakes the cake is almost like a pound cake and the frosting was so thick and creamy yum!!!!!

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  • on July 02, 2012

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    Best thing I ever made! I took the best changed from all the other reviews and put them together: I used greek yogurt instead of sour cream to make it healthier and I added a tablespoon of fresh lemon juice to the batter when I put the zest in to give it a stronger lemon taste (it came out perfect.

    For the icing I used my own recipe:

    4 cups powderd sugar (plus extra if too runny
    6 oz cream cheese/neuchatel cheese
    1/2 stick unsalted butter
    1 tsp lemon juice
    zest of 1 lemon
    1 tsp vanilla (optional but yummy

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