Print

Lemon Blueberry Cupcakes with Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcake with cream cheese frosting, showing a bite taken out revealing moist cake and juicy blueberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for moist, tender lemon cupcakes studded with blueberries, topped with a rich and tangy cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 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 whole milk
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 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, cream together the 1/2 cup butter and 1 cup 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 2 tablespoons of lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. In a small bowl, gently toss the blueberries with 1 tablespoon of the flour mixture to coat them. This helps prevent sinking. Gently fold the 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 22 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 cream cheese and 1/2 cup butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  11. Mix in the 1 teaspoon vanilla extract and 1 tablespoon lemon juice. Beat until light and fluffy.
  12. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • To prevent blueberries from sinking, lightly toss them in a small amount of the dry flour mixture before folding them into the batter.
  • Use room temperature ingredients for the cream cheese frosting for the smoothest texture.
  • If the frosting seems too soft, chill it for 15 minutes before piping.

Nutrition

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