Description
Delight in these moist and tender Lemon Blueberry Cupcakes, bursting with fresh lemon zest and juicy blueberries. These cupcakes are topped with a creamy, tangy cream cheese frosting, perfect for any occasion or a simple treat to brighten your day.
Ingredients
Scale
Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- optional for garnish: lemon slices and extra blueberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so you will bake in two batches.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat on medium-high speed until fully combined, about 1 minute. Scrape down the sides of the bowl again.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients. Turn the mixer to low speed and slowly pour in the milk and lemon juice. Beat just until combined to avoid overmixing.
- Fold in Blueberries: Gently fold the floured blueberries into the batter using a spatula, ensuring even distribution without breaking the berries.
- Fill and Bake Cupcakes: Spoon the batter into cupcake liners, filling them only two-thirds full to prevent overflow. Bake the cupcakes for 18–21 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11–13 minutes at the same temperature. Allow cupcakes to cool completely before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt, mixing on low speed for 30 seconds, then increase speed to medium-high and beat for 2 minutes. Adjust salt if desired. Refrigerate frosting for 20 minutes if you plan to pipe intricate designs.
- Frost and Garnish: Frost the cooled cupcakes using a piping bag with a tip like Ateco #808 or a small spatula. Garnish optionally with lemon slices and extra blueberries. Refrigerate the decorated cupcakes uncovered for at least 20 minutes to set the frosting.
- Store Leftovers: Cover and store leftover cupcakes in the refrigerator for up to 5 days. Using a cupcake carrier helps with storage and transport.
Notes
- Make sure all ingredients like eggs, butter, and milk are at room temperature for best results.
- Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes light and fluffy.
- Tossing blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
- Refrigerate the frosting before piping if you want sharp, defined frosting shapes.
- Store cupcakes refrigerated due to the cream cheese frosting to keep them fresh.
- You can substitute buttermilk for whole milk for a slight tang and tender crumb.
- If using frozen blueberries, do not thaw them before folding into the batter to avoid color bleed.
- Prep Time: 20 minutes
- Cook Time: 18-21 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry desserts, cream cheese frosting, easy cupcakes, baking recipe, homemade cupcakes
