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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcakes cut in half showing moist yellow cake and burst blueberries under cream cheese frosting.
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A detailed recipe for moist lemon cupcakes studded with blueberries, topped with a tangy cream cheese frosting.

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
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 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, 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 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. In a small bowl, gently toss the blueberries with 1 tablespoon of the flour mixture to coat them. This helps prevent sinking. Gently 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. While cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract and 1 tablespoon of lemon juice. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • To prevent blueberries from sinking, toss them lightly in a tablespoon of the dry flour mixture before folding them into the batter.
  • For the best frosting texture, ensure both the cream cheese and butter are at true room temperature.
  • If you prefer a slightly firmer frosting, chill it for 15 minutes before piping.

Nutrition

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