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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Three Lemon Blueberry Cupcakes with tall swirls of white cream cheese frosting.
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A recipe for moist lemon cupcakes studded with fresh blueberries, topped with a tangy cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries, tossed with 1 teaspoon flour
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated 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 lemon zest and vanilla extract.
  5. In a small bowl, whisk together the lemon juice and buttermilk.
  6. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the flour-coated blueberries.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 20 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.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  12. Mix in the vanilla extract and 1 tablespoon of lemon juice. Beat until light and fluffy.
  13. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • Tossing the fresh blueberries in one teaspoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
  • For a smoother frosting, make sure your cream cheese and butter are at the same, proper room temperature.
  • Use fresh lemon zest and juice for the best tart flavor.

Nutrition

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