Lemon Blueberry Cupcakes with Cream Cheese Frosting
These Lemon Blueberry Cupcakes with Cream Cheese Frosting are a fresh, fruity, and indulgent treat perfect for any occasion. With a balance of tart lemon, sweet berries, and rich frosting, they're a bite of sunshine in every cupcake.
Ingredients
- 1 ½ cups 188g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup 113g / 8 tablespoons unsalted butter, softened to room temperature
- 1 cup 200g granulated sugar
- 1 tablespoon freshly grated lemon zest
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ cup 120ml whole milk or buttermilk, at room temperature
- ¼ cup 60ml fresh lemon juice
- 1 cup 140g fresh or frozen blueberries, lightly tossed with 1 tablespoon flour
Cream Cheese Frosting:
- 8 oz 226g full-fat brick cream cheese, softened to room temperature
- ¼ cup 56g / 4 tablespoons unsalted butter, softened to room temperature
- 2 cups 240g confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional garnish: thin lemon slices and a few fresh blueberries
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with paper cupcake liners. This recipe yields approximately 15 cupcakes, so be prepared to bake a second batch after the first.
Make the Batter:
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until light and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla extract, then beat on medium-high speed until fully combined, about 1 minute. Scrape down the bowl again.
- With the mixer on low speed, add the dry ingredients, then slowly pour in the milk and lemon juice. Mix just until combined—avoid overmixing.
- Gently fold in the blueberries that have been tossed in flour. This helps prevent them from sinking to the bottom of the cupcakes.
Bake the Cupcakes:
- Spoon or pour the batter into the prepared liners, filling each about 2/3 full to prevent overflow.
- Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean.
- For mini cupcakes (makes about 30–36), bake for 11–13 minutes at the same temperature.
- Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting:
- In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy—about 2 minutes.
- Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high and beat for an additional 2 minutes until light and fluffy.
- Taste and add another pinch of salt, if desired.
- Tip: If you plan to pipe detailed frosting designs, refrigerate the frosting for at least 20 minutes to firm it up for easier decorating.
Frost and Garnish:
- Once cupcakes are completely cool, frost as desired using a piping bag (Ateco #808 tip was used for the pictured cupcakes) or a small icing spatula.
- Top with optional lemon slices or fresh blueberries for a beautiful finish.
- Refrigerate the decorated cupcakes, uncovered, for at least 20 minutes to help set the frosting before serving.
Storage:
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
- For easy transport and storage, a cupcake carrier is highly recommended.