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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcakes with Cream Cheese Frosting, showing the moist crumb and burst blueberries inside.
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A recipe for moist lemon cupcakes studded with blueberries, topped with a rich, tangy cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 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
  • 2 tablespoons fresh lemon juice
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

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, use an electric mixer to cream together the 1/2 cup butter and 1 cup sugar 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 2 tablespoons of 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 toss the blueberries with 1 tablespoon of the flour mixture to coat them. Fold the coated blueberries into the batter.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 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 1/2 cup 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 1 teaspoon vanilla extract and 1 tablespoon lemon juice. Beat until the frosting is smooth and creamy.
  12. Once cupcakes are completely cool, frost them using a piping bag or offset spatula.

Notes

  • To prevent blueberries from sinking, toss them lightly in a small amount of the dry flour mixture before folding them into the batter.
  • For the most stable cream cheese frosting, ensure both the cream cheese and butter are at proper room temperature, not too soft.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition

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