Description
These Lemon Blueberry Cupcakes are a delightful combination of zesty lemon and fresh blueberries baked into moist, fluffy cupcakes, topped with a creamy, tangy cream cheese frosting. Perfect for spring or summer gatherings, these cupcakes are made from scratch with simple ingredients and offer a refreshing twist on a classic treat.
Ingredients
Scale
Cupcake Batter
- 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 the oven and prepare pans: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, you will bake two batches.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture 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 together on medium-high speed until the mixture is light and fluffy, about 3 minutes. Remember to scrape down the sides and bottom of the bowl as needed.
- Add eggs and vanilla: Add the eggs one at a time, then pour in the vanilla extract. Beat on medium-high speed until fully combined, about 1 minute. Scrape down the bowl again to ensure everything is mixed evenly.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture. Slowly pour in the milk and fresh lemon juice, mixing until just combined. Avoid overmixing to keep the cupcakes tender.
- Fold in blueberries: Gently fold in the blueberries that have been tossed in flour to prevent them from sinking during baking.
- Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about 2/3 full to prevent overflow. Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (30–36 pieces), bake for 11 to 13 minutes at the same temperature.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting.
- Prepare the cream cheese frosting: In a clean bowl using a handheld or stand mixer with a whisk or paddle attachment, beat the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, beating on low speed for 30 seconds, then increasing to medium-high speed for 2 minutes. Taste and add an extra pinch of salt if desired. For more stable frosting suitable for intricate designs, refrigerate for at least 20 minutes before using.
- Frost and garnish: Frost the cooled cupcakes with the cream cheese frosting using a piping bag fitted with a tip or a small icing spatula. Garnish with optional lemon slices and extra blueberries.
- Set the frosting: Refrigerate the decorated cupcakes uncovered for at least 20 minutes to help the frosting set before serving.
- Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days. Use a cupcake carrier for easy transporting.
Notes
- Ensure all ingredients are at room temperature for the best texture and mix.
- Tossing blueberries in flour helps prevent them from sinking to the bottom during baking.
- Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes tender.
- Refrigerate frosting if you plan to pipe intricate designs to give it better structure.
- For mini cupcakes, adjust baking time as noted for best results.
- Use a toothpick to test doneness; it should come out clean or with a few moist crumbs.
- Store cupcakes refrigerated and bring to room temperature before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 21 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
