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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcakes with Cream Cheese Frosting cut in half, showing moist cake and juicy blueberries.
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A recipe for moist lemon cupcakes studded with fresh blueberries, topped with tangy cream cheese frosting.

Ingredients

Scale
  • 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 or frozen blueberries (tossed in 1 teaspoon flour)
  • 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 granulated 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 vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined after each addition. 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 1 tablespoon of lemon juice. Beat until the frosting is smooth and creamy. If the frosting seems too soft, chill it for 15 minutes before piping.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. Garnish with extra lemon zest if desired.

Notes

  • Tossing the blueberries in a small amount of flour before adding them to the batter helps prevent them from sinking to the bottom of the cupcakes during baking.
  • For a brighter lemon flavor, use fresh lemon juice and zest only.
  • If you want stiff frosting for piping intricate designs, use slightly less lemon juice or add a few extra tablespoons of powdered sugar.

Nutrition

Find it online: https://spoonfulsnap.com/lemon-blueberry-cupcakes-cream-cheese-frosting/