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Lemon Blueberry Cupcakes Recipe

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Lemon blueberry cupcakes are a delightful combination of tart lemon and sweet blueberries, creating a light and moist cupcake perfect for spring and summer. Topped with a creamy lemon cream cheese frosting, these cupcakes are bursting with fresh flavors. Ideal for parties, gatherings, or as a refreshing treat, this easy recipe will quickly become a favorite!

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/3 cup (80ml) whole milk or buttermilk
  • 1/3 cup (80ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)

For the Lemon Cream Cheese Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 3 cups (375g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Optional Garnishes:

  • Fresh blueberries
  • Lemon zest curls
  • Sprigs of mint

Instructions

  • Preheat Oven:
    Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar:
    In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the lemon juice, lemon zest, and vanilla extract.
  • Add Wet Ingredients:
    Slowly mix in the milk or buttermilk until combined.
  • Combine:
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Prepare Blueberries:
    Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
  • Bake:
    Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  • Make Lemon Cream Cheese Frosting:
    In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, then stir in lemon juice, lemon zest, and vanilla extract. Continue beating until light and fluffy.
  • Frost and Garnish:
    Once the cupcakes are completely cooled, frost with the lemon cream cheese frosting. Garnish with fresh blueberries, lemon zest curls, or mint sprigs if desired.

Notes

  • Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cupcakes.
  • For extra tanginess, increase the lemon zest in both the batter and frosting.
  • Store cupcakes in the refrigerator to keep the cream cheese frosting fresh.

Nutrition

Find it online: https://avarecipes.com/lemon-blueberry-cupcakes-recipe/