Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
The magic of lemon and blueberries has long been celebrated in the culinary world, their complementary flavors bringing a burst of freshness to any dish. In our Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting, we've captured the essence of spring and summer in a bite-sized delight that's sure to brighten up your day and tantalize your taste buds.
These cupcakes are more than just a treat; they're a sensory experience. From the moment you begin zesting the lemons, the kitchen fills with a citrus aroma that promises something special. The addition of plump, juicy blueberries adds a layer of sweetness and texture that makes each bite an adventure.
Whether you're a seasoned baker or just starting out, this recipe is designed to guide you through each step with ease. The result? A batch of perfectly moist, flavor-packed cupcakes that look as good as they taste. And with the lemon cream cheese frosting adding a creamy, tangy finish, these cupcakes are sure to be a hit at any gathering.
So, let's dive into the recipe and start baking! By the end, you'll have a new go-to cupcake recipe that's perfect for spring picnics, summer barbecues, or whenever you need a little sunshine in your life.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- 1 3/4 cup of all-purpose flour
- 1 cup of granulated sugar
- 1/2 teaspoon of salt
- 2 1/2 teaspoons of baking powder
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- 1/2 cup of whole milk
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
- Zest of 1 lemon
- 1/2 cup of unsalted butter, softened
- 8 ounces of cream cheese, softened
- 4 cups of powdered sugar, sifted
- 1 tablespoon of lemon juice
- Zest of 1 lemon
- Preparation
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. This ensures your cupcakes come out perfectly without sticking.
- Dry Ingredients
In a large mixing bowl, sift together 1 3/4 cups of flour, 1 cup of sugar, 1/2 teaspoon of salt, and 2 1/2 teaspoons of baking powder. Sifting not only combines your ingredients but also aerates the flour, making for a lighter cupcake.
- Wet Ingredients
In a separate bowl, cream together 1/2 cup of softened unsalted butter, 2 large eggs, 1/2 cup of milk, and 1 teaspoon of vanilla extract until the mixture is smooth. Stir in the zest of one lemon for that citrus kick.
- Combine
Gradually mix the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense cupcakes, so a light hand is key.
- Blueberries
Fold in 1 cup of fresh blueberries. To prevent the berries from sinking to the bottom, toss them lightly in flour before adding them to the batter.
- Bake
Scoop the batter into the prepared liners, filling each about 3/4 full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Base
In a large bowl, beat together 1/2 cup of softened unsalted butter and 8 ounces of softened cream cheese until the mixture is smooth and creamy.
- Flavoring
Add 1 tablespoon of lemon juice and the zest of one lemon, beating until fully incorporated.
- Sweetening
Gradually add 4 cups of sifted powdered sugar to the mixture, beating until the frosting is smooth. Adjust the thickness with 2-4 tablespoons of heavy cream or milk, as needed.
- Frosting
Once the cupcakes are completely cooled, use a piping bag or spatula to apply the frosting. Garnish with a sprinkle of lemon zest and a few fresh blueberries for that final touch.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Cholesterol 55mg19%
- Sodium 180mg8%
- Total Carbohydrate 37g13%
- Sugars 27g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Toss blueberries in flour to prevent sinking.
Use a toothpick to test doneness.
Let cupcakes cool before frosting.
