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Ultimate Moist Lemon Blueberry Cupcakes with Tangy Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcakes with Cream Cheese Frosting topped with fresh blueberries.
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A detailed recipe for making moist lemon-flavored cupcakes studded with fresh blueberries, topped with a rich cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 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 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries, tossed lightly in 1 teaspoon flour
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 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, baking soda, 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 lemon juice.
  5. In a small bowl, whisk the buttermilk briefly.
  6. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Gently fold in the flour-tossed blueberries using a spatula. Tossing the blueberries in flour helps prevent them from sinking.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. 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.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  12. Mix in the vanilla extract and 1 tablespoon of lemon juice. Beat until the frosting is light and fluffy. Add more powdered sugar if you prefer a stiffer frosting, or more lemon juice if you want it thinner.
  13. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • For the brightest lemon flavor, use fresh zest from two lemons.
  • Tossing the blueberries in a small amount of flour before adding them to the batter helps suspend them evenly during baking.
  • Ensure your butter and cream cheese are at true room temperature for the smoothest frosting.

Nutrition

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