Classic Lemon Blueberry Cupcakes
These Classic Lemon Blueberry Cupcakes are light, fluffy, and bursting with fresh lemon and sweet blueberries, topped with a tangy cream cheese frosting.
Equipment
- 12-cup muffin tin
- Electric mixer
- Large bowl
- Medium bowl
- Wire rack
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup milk, room temperature
- 1 tablespoon fresh lemon zest divided
- 1 tablespoon fresh lemon juice divided
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Lemon Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon fresh lemon zest
Instructions
Cupcake Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time, then stir in 1/2 tablespoon of lemon zest and vanilla extract.
- Alternate adding dry ingredients and milk to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries that have been tossed with 1 tablespoon of flour.
- Divide the batter evenly among the 12 muffin cups, filling each two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer comes out clean.
- Cool cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Lemon Cream Cheese Frosting Preparation
- In a large bowl, beat softened cream cheese and butter until smooth and creamy for the frosting.
- Gradually add powdered sugar, then stir in 1 tablespoon of lemon juice and 1/2 tablespoon of lemon zest.
- Once cupcakes are completely cool, frost them using a knife or piping bag.
Notes
For best results, ensure all cold ingredients (butter, eggs, milk, cream cheese) are at room temperature. This helps achieve a smoother batter and frosting. Do not overmix the cupcake batter, as this can lead to dry cupcakes. Tossing blueberries in flour helps prevent them from sinking to the bottom during baking.