Description
These Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting are a delightful treat combining zesty lemon flavor with juicy blueberries, all topped with a smooth, tangy cream cheese frosting. Perfect for spring or summer gatherings, these cupcakes are moist, flavorful, and beautifully decorated with fresh fruit and lemon zest.
Ingredients
Cupcake Batter
- 1/4 cup butter (softened)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/3 cups all purpose flour, plus 1 tablespoon flour (to toss blueberries in)
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup blueberries
Lemon Cream Cheese Frosting
- 250 g cream cheese (1 brick or about 8 oz)
- 1/2 cup butter (softened)
- 1 tablespoon lemon juice
- 2 cups powdered sugar (confectioners or icing sugar)
- lemon zest (for garnish, optional)
- fresh blueberries (for garnish, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to ensure easy removal after baking.
- Cream butter and sugar: Using a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add wet ingredients: Add the eggs one at a time along with vanilla extract, milk, and lemon juice to the creamed mixture. Mix thoroughly to combine all wet ingredients evenly.
- Combine dry ingredients: In a separate large bowl, whisk together baking powder, flour, lemon zest, and salt. Gradually add the dry mixture to the wet ingredients in the mixer and blend until a smooth batter forms. Remove the bowl from the mixer.
- Incorporate blueberries: Toss the blueberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter with a spatula ensuring even distribution.
- Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a clean bowl fitted to your stand mixer’s paddle attachment, beat the cream cheese until smooth. Add the softened butter and beat to combine well. Mix in lemon juice and powdered sugar gradually until the frosting is smooth and creamy.
- Frost cupcakes: Transfer the frosting to a piping bag and pipe it onto the cooled cupcakes using your desired design.
- Garnish and serve: Top each frosted cupcake with fresh blueberries and a sprinkle of lemon zest if desired for an elegant and refreshing finish.
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth frosting without lumps.
- Tossing blueberries in flour helps keep them evenly distributed and prevents sinking to the bottom.
- These cupcakes are best enjoyed within 2 days; store refrigerated in an airtight container.
- For a dairy-free variation, use plant-based cream cheese and butter substitutes.
- You can add extra lemon zest to the batter for a more intense lemon flavor if desired.
- If using frozen blueberries, do not thaw before adding to batter to prevent color bleed and excess moisture.
