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Lemon Blueberry Cupcakes with Cream Cheese Frosting

A single, moist Lemon Blueberry Cupcake topped with thick cream cheese frosting and fresh blueberries.
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A recipe for moist lemon cupcakes studded with blueberries, topped with a rich and 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
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 3/4 cup fresh or frozen blueberries (tossed 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 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees 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 and lemon zest.
  5. In a small bowl, mix the lemon juice and milk together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the flour-coated blueberries.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. 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.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium. Mix in the vanilla extract and lemon juice until the frosting is light and creamy.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • Toss the blueberries lightly in one teaspoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cupcakes during baking.
  • For the best frosting texture, ensure both the cream cheese and butter are at true room temperature.
  • Store frosted cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.

Nutrition

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