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Lemon Blueberry Cupcakes with Cream Cheese Frosting

A close-up of a single Lemon Blueberry Cupcake topped with thick cream cheese frosting, sitting on a marble counter.
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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. Add the vanilla extract, lemon zest, and 2 tablespoons lemon juice. Mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  6. Gently toss the blueberries with 1 tablespoon of the flour mixture to coat them lightly. 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.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. For the frosting, beat the cream cheese and 1/2 cup butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  12. Beat in the 1 teaspoon vanilla extract and 1 tablespoon lemon juice until the frosting is smooth and creamy.
  13. Once 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 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.
  • If using frozen blueberries, do not thaw them before adding them to the batter.

Nutrition

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