Description
Delight in these moist and flavorful Lemon Blueberry Cupcakes, featuring a zesty lemon-infused batter studded with fresh blueberries and topped with a creamy, tangy cream cheese frosting. Perfect as a refreshing treat for any occasion, these cupcakes combine bright citrus notes with sweet berries for a delightful dessert experience.
Ingredients
Cupcake Batter
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- optional for garnish: lemon slices and extra blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so you’ll bake in two batches.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter, Sugar, and Lemon Zest: Using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the creamed mixture. Beat on medium-high speed until fully combined, approximately 1 minute, scraping the bowl as necessary.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed. Slowly pour in the milk and fresh lemon juice while mixing until just combined. Avoid overmixing to maintain a tender crumb.
- Fold in Blueberries: Gently fold the floured blueberries into the batter with a spatula, ensuring even distribution without breaking the berries.
- Fill and Bake Cupcakes: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (30-36), bake for 11-13 minutes at the same temperature.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and pinch of salt, then beat on low speed for 30 seconds. Increase the mixer to medium-high and beat for an additional 2 minutes until fluffy. Adjust salt to taste. Refrigerate frosting for at least 20 minutes if planning to pipe detailed designs.
- Frost and Garnish Cupcakes: Frost the cooled cupcakes using a piping bag fitted with a tip or spread with a small spatula. Garnish with lemon slices and extra blueberries as desired.
- Set Frosting: Refrigerate the decorated cupcakes uncovered for at least 20 minutes to allow the frosting to set before serving.
- Storage: Store leftover cupcakes in a covered container in the refrigerator for up to 5 days. Use a cupcake carrier for easy transport and freshness.
Notes
- For best results, ensure all ingredients (eggs, butter, milk, cream cheese) are at room temperature before starting.
- Gently folding in the blueberries helps prevent them from breaking and discoloring the batter.
- If using frozen blueberries, do not thaw before adding to the batter to avoid excess moisture.
- If you plan to create intricate frosting designs, chilling the frosting for at least 20 minutes improves its piping consistency.
- These cupcakes can be stored in the refrigerator for up to 5 days; bring to room temperature before serving for best flavor and texture.
- You can substitute buttermilk for whole milk for a slightly tangier flavor and more tender crumb.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
