Description
These lemon blueberry cupcakes are soft, fluffy, and bursting with bright, sunny flavor. Juicy blueberries and a hint of lemon make each bite refreshing, while the smooth cream cheese frosting adds the perfect finishing touch.
Ingredients
- Cupcakes:
- 1½ cups (188 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- ½ cup (120 ml) whole milk or buttermilk, at room temperature
- ¼ cup (60 ml) fresh lemon juice
- 1 cup (140 g) fresh or frozen blueberries, tossed in 1 tablespoon flour
- Cream Cheese Frosting:
- 8 ounces (226 g) full-fat cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (240 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnish:
- Lemon slices and extra blueberries
Instructions
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with liners. This recipe makes about 15 cupcakes, so plan to bake in two batches.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the butter, sugar, and lemon zest with a mixer on medium-high speed until pale and fluffy. Beat in the eggs and vanilla until smooth.
4. With the mixer on low speed, gradually add the dry ingredients while slowly pouring in the milk and lemon juice. Mix until just combined—do not overmix. Gently fold in the blueberries coated in flour.
5. Fill each cupcake liner about two-thirds full with batter. Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
6. In a mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy.
7. Add the confectioners’ sugar, vanilla, and salt. Mix on low for 30 seconds, then increase to medium-high and beat until fluffy, about 2 minutes. If the frosting seems too soft, refrigerate for 20 minutes before piping.
8. Frost the cooled cupcakes using a piping bag or an offset spatula. Garnish with lemon slices and extra blueberries if desired. Chill briefly to help set the frosting.
Notes
Make Ahead: Bake cupcakes a day in advance and store covered at room temperature or in the fridge. Frosting can also be made a day early and kept chilled. Rewhip before using if needed.
Freezing: Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Buttermilk: Buttermilk makes the cupcakes extra tender. If you don’t have it, whole milk works too.
Room Temperature Ingredients: Make sure butter, eggs, and milk are at room temperature for a smooth, even batter.
Optional Filling: These cupcakes can be filled with lemon curd for a bright citrus surprise in the center.
Nutrition
- Serving Size: 1
- Calories: 324
- Sugar: 31g
- Sodium: 238mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 66mg