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Moist Lemon Blueberry Cupcakes with Zesty Cream Cheese Frosting

Close-up of a lemon blueberry cupcake cut in half showing moist cake and burst blueberries, next to a whole one with cream cheese frosting.
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Make these moist lemon blueberry cupcakes from scratch. They feature a tender, zesty lemon cake studded with fresh blueberries and are topped with a creamy, tangy lemon cream cheese frosting. This is an easy recipe perfect for spring baking or any gathering.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 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 tablespoon flour
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

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, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Gently fold in the flour-tossed blueberries using a spatula.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 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.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Mix in the lemon juice and lemon zest until the frosting is smooth and creamy.
  11. Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting onto each cupcake.

Notes

  • Tossing the fresh blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cupcakes during baking.
  • For the brightest lemon flavor, use fresh lemons for both the zest and the juice.
  • You can make these cupcakes ahead of time; store unfrosted cupcakes in an airtight container at room temperature for up to two days.

Nutrition

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