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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Two Lemon Blueberry Cupcakes topped with swirls of cream cheese frosting and fresh blueberries.
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A recipe for moist lemon cupcakes studded with fresh blueberries, topped with tangy cream cheese frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh blueberries, tossed with 1 teaspoon flour
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest, vanilla extract, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Gently fold the flour-coated blueberries into the batter.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  11. Mix in the vanilla extract and lemon juice until the frosting is smooth and creamy.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • Tossing the fresh blueberries in one teaspoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
  • For the smoothest frosting, ensure both the cream cheese and butter are at true room temperature.
  • If you want a tangier frosting, add an extra teaspoon of lemon juice, but add powdered sugar if the frosting becomes too soft.

Nutrition

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