Lemon Blueberry Cupcakes (Printable)

Light, fluffy cupcakes with fresh blueberries and zesty lemon flavor topped with tangy cream cheese frosting

# What You Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon 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 teaspoons lemon zest from 1-2 lemons
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup fresh blueberries plus 1 tablespoon flour for dusting

→ Lemon Cream Cheese Frosting

12 - 1/4 cup unsalted butter, softened
13 - 4 oz cream cheese, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tablespoon lemon juice
16 - 1 teaspoon lemon zest

# How To Make It:

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 tablespoon flour, then gently fold into the batter.
07 - Divide batter evenly among muffin cups, filling each about 3/4 full.
08 - Bake for 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 lemon cream cheese frosting is tangy enough to cut through the sweetness without being overpowering
  • Fresh blueberries burst in your mouth while the cake stays impossibly light and tender
02 -
  • Room temperature ingredients mix together much better than cold ones, so plan ahead
  • Do not overmix the batter once the flour is added or your cupcakes will become dense
03 -
  • Use a microplane for the finest lemon zest that incorporates seamlessly into the batter
  • Let your frosted cupcakes set in the fridge for 30 minutes before serving for cleaner slices

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