Description
Delight in these moist and zesty Lemon Blueberry Cupcakes topped with a creamy lemon cream cheese frosting and fresh blueberries. Perfectly balanced with fresh lemon zest and bursting with juicy blueberries, these cupcakes are a refreshing treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups (188 g) + 2 tablespoons all-purpose flour, divided
- 1/2 cup (100 g) + 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup (57 g) butter, melted
- 1 large egg
- 1/2 cup (118 ml) low-fat buttermilk
- 1/2 cup (118 ml) 2% milk
- Zest of 1 lemon
- 3/4 cup (111 g) fresh blueberries (or frozen)
Frosting
- 1/4 cup (57 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons fresh lemon juice
- Fresh blueberries (about 36, for topping)
Instructions
- Prep Oven and Muffin Tin: Pre-heat your oven to 350 °F (177 °C) and line a muffin pan with 12 muffin liners to prevent cupcakes from sticking.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda. Whisk together until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter and egg. Then add in the buttermilk, milk, and lemon zest. Mix well to combine.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until just incorporated and you have a smooth batter—avoid overmixing.
- Prepare Blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cupcakes during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, mixing until just combined.
- Fill Muffin Cups: Use an ice cream scoop or spoon to evenly divide the batter among the 12 lined muffin cups.
- Bake: Bake the cupcakes in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare Frosting: While the cupcakes cool, beat the cream cheese and butter together with the lemon zest, vanilla extract, and salt using a stand mixer or hand mixer. Gradually add the powdered sugar and lemon juice, continuing to beat until smooth and fluffy.
- Frost: Once cupcakes are fully cooled, fill a piping bag with the prepared frosting and pipe it onto each cupcake. Garnish each cupcake with three fresh blueberries on top.
- Store: Keep cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- For best blueberry distribution, toss blueberries with flour before folding into batter.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Leftover cupcakes can be stored in the refrigerator up to 3 days in an airtight container.
- Frozen blueberries can be used if fresh are not available; no need to thaw before mixing.
- Use room temperature ingredients for a better batter consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
