Lemon Blueberry Cupcakes (Printable version)
Light, fluffy cupcakes loaded with fresh blueberries and bright lemon flavor, finished with tangy cream cheese frosting.
# Ingredient list:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 teaspoons lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup fresh blueberries plus 1 tablespoon flour for dusting
→ Lemon Cream Cheese Frosting
12 - 1/4 cup unsalted butter, softened
13 - 4 ounces cream cheese, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tablespoon lemon juice
16 - 1 teaspoon lemon zest
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mix gently. Pour in the milk, mix, then fold in the remaining flour mixture until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
07 - Divide batter evenly among muffin cups, filling about 3/4 full.
08 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
09 - Beat butter and cream cheese together until smooth. Add powdered sugar, lemon juice, and lemon zest; beat until light and fluffy.
10 - Frost cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
# Expert Tips:
01 -
- The combination of tart blueberries and bright lemon creates that perfect sweet-tart balance that keeps you reaching for seconds
- These cupcakes stay incredibly moist for days, making them perfect for make-ahead summer gatherings
02 -
- Room temperature ingredients are non-negotiable here—cold butter or eggs will prevent proper aeration and lead to dense cupcakes
- Over-mixing the flour develops gluten and makes cupcakes tough—stop mixing as soon as you no longer see dry streaks
03 -
- Zest your lemons before juicing them—it is much easier to hold onto the whole fruit
- Fold the blueberries in by hand with a spatula to avoid crushing them