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Mouthwatering Lemon Blueberry Cupcakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12-14 cupcakes 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These Lemon Blueberry Cupcakes are light, fluffy, and bursting with fresh lemon flavor and juicy blueberries! Topped with a smooth lemon cream cheese frosting, these cupcakes are perfect for spring, summer, or any occasion that calls for a bright and refreshing dessert!

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest (adds extra brightness!)
  • 1/2 cup whole milk (or buttermilk for extra moisture!)
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw!)
  • 1 tbsp flour (to coat blueberries and prevent sinking!)

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.

Step 2: Make the Cupcake Batter

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Add eggs, one at a time, mixing well after each addition.
  4. Mix in lemon juice, lemon zest, and vanilla extract.
  5. Alternately add the dry ingredients and milk, mixing until just combined.

Step 3: Fold in the Blueberries

  1. Toss blueberries with 1 tbsp flour (to prevent sinking).
  2. Gently fold the blueberries into the batter.

Step 4: Bake the Cupcakes

  1. Fill each cupcake liner ¾ full with batter.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Lemon Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until fluffy.

Step 6: Frost & Serve

  1. Pipe or spread frosting onto cooled cupcakes.
  2. Garnish with extra blueberries, lemon zest, or a lemon slice.
  3. Serve & enjoy!

Serving Suggestions

  • With Tea or Coffee: A perfect afternoon treat!
  • For a Brunch Spread: Serve alongside fruit salad and pastries.
  • For a Special Occasion: Add edible flowers or a dusting of powdered sugar!

Notes

  • Want them extra moist? Substitute sour cream or Greek yogurt for the milk.
  • Make them gluten-free! Use 1:1 gluten-free flour blend.
  • More lemon flavor? Add ½ tsp lemon extract to the batter.
  • Lighter frosting? Use whipped cream instead of cream cheese frosting.

Find it online: https://recipe.ukfinda.com/mouthwatering-lemon-blueberry-cupcakes.htm