Lemon Blueberry Cupcakes (Printable)
Light cupcakes bursting with fresh blueberries and zesty lemon, topped with tangy cream cheese frosting.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tsp lemon zest (from 1–2 lemons)
09 - 2 tbsp fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup fresh blueberries
12 - 1 tbsp flour for dusting blueberries
→ Lemon Cream Cheese Frosting
13 - 1/4 cup unsalted butter, softened
14 - 4 oz cream cheese, softened
15 - 2 cups powdered sugar, sifted
16 - 1 tbsp lemon juice
17 - 1 tsp lemon zest
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mix gently. Pour in the milk, mix, then fold in the remaining flour mixture until just combined.
06 - Toss blueberries with 1 tbsp flour, then gently fold into the batter.
07 - Divide batter evenly among muffin cups, filling about 3/4 full.
08 - Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
09 - Beat butter and cream cheese together until smooth. Add powdered sugar, lemon juice, and lemon zest; beat until light and fluffy.
10 - Frost cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
# Expert Advice:
01 -
- The cream cheese frosting strikes that perfect balance between tangy and sweet that makes people pause and take notice
- Fresh blueberries burst in every bite creating little pockets of jammy sweetness throughout the tender crumb
02 -
- Room temperature ingredients combine properly so take everything out at least an hour before baking
- Overmixing once the flour is added creates tough cupcakes so stop as soon as you see no dry flour
03 -
- Use a microplane for the zest to get just the yellow outer layer and none of the bitter white pith beneath
- Fresh blueberries really do make a difference here so try to get them when they are in season and on sale