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Lemon Blueberry Cupcakes with Zesty Cream Cheese Frosting

One lemon blueberry cupcake cut in half showing moist interior packed with blueberries, topped with lemon glaze.
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Bake these moist and fluffy lemon blueberry cupcakes, studded with fresh blueberries and topped with a bright, tangy lemon cream cheese frosting. This easy recipe brings a taste of spring to your kitchen.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) 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 whole milk
  • 1 cup fresh or frozen blueberries (tossed lightly in 1 teaspoon flour)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, 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 vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the flour-tossed blueberries using a spatula.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  11. Mix in the lemon juice and lemon zest until the frosting is smooth and creamy. Add more powdered sugar if you prefer a stiffer frosting.
  12. Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting onto each cupcake.

Notes

  • Tossing the blueberries in a small amount of flour helps prevent them from sinking to the bottom of the cupcakes during baking.
  • For the brightest lemon flavor, use fresh zest and juice from ripe lemons.
  • If using frozen blueberries, do not thaw them before adding them to the batter.

Nutrition

Find it online: https://hearthbite.com/lemon-blueberry-cupcakes-recipe/