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Lemon Blueberry Cupcakes with Zesty Lemon Cream Cheese Frosting

lemon blueberry cupcakes - Tasty
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You make moist, fluffy lemon cupcakes studded with fresh blueberries, topped with a bright, tangy lemon cream cheese frosting. This recipe is simple and perfect for spring baking or any gathering.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 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 whole milk
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • Zest of 1 large lemon
  • 2 tablespoons 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, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is 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 and lemon zest.
  5. In a small bowl, whisk together the lemon juice and milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the blueberries using a spatula.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. 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.
  10. While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Gradually beat in the sifted powdered sugar until combined. Mix in the lemon zest and lemon juice until the frosting is smooth and creamy.
  12. Once the cupcakes are completely cool, pipe or spread the zesty lemon cream cheese frosting onto each one.

Notes

  • If you use frozen blueberries, do not toss them in flour; gently fold them into the batter to prevent them from sinking to the bottom during baking.
  • For the brightest lemon flavor in your cake, use fresh lemon juice and zest, not bottled.
  • You can make the cream cheese frosting slightly ahead of time, but keep it covered in the refrigerator and let it soften slightly before whipping again before frosting the cooled cupcakes.

Nutrition

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