Lemon Blueberry Cupcakes
These lemon blueberry cupcakes are soft and full of lemon flavor, with juicy blueberries mixed in. They’re topped with a simple lemon cream cheese frosting that’s a breeze to make.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12
Ingredients
Lemon Blueberry Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 lemons, zested and juiced
- ½ tsp vanilla extract
- ½ cup buttermilk
- ¾ cup blueberries
Lemon Frosting
- ½ cup unsalted butter, at room temperature
- 8 ounces of cream cheese, at room temperature
- 3-4 cups powdered sugar and more as needed
- 1 lemon, zested and juiced
- 1 tsp vanilla extract
- Pinch salt
Topping
- Lemon zest, optional
- Fresh blueberries, optional
Instructions
Lemon Blueberry Cupcakes
- Preheat your oven to 350°F and prepare a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large mixing bowl, use an electric mixer to cream together the butter and sugar until fluffy, for 3 minutes.
- Add the eggs one at a time, mixing just until combined. Then add lemon zest, 3 tbsp of lemon juice, and vanilla, and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.
- Slowly add the flour mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Gently fold in the blueberries with a rubber spatula.
- Use a large cookie scoop to portion the batter into the cupcake pan, filling each tin around 3/4 full.
- Bake for 20 mins, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before serving.
Lemon Frosting
- In a stand mixer with the paddle attachment, beat together the butter and cream cheese until fluffy.
- Add powdered sugar, 2 tbsp lemon juice, zest, vanilla, and salt. Mix until creamy. If you need to adjust the consistency, add a dash of milk to thin it or a couple of tbsp of powdered sugar to thicken it.
- Once the cupcakes are cooled, pipe or spread the frosting on top of each one.
- If desired, top the frosted cupcakes with blueberries and lemon zest.
Notes
- Blueberries: If using frozen, don’t thaw them first. You can also toss them with a teaspoon of flour to stop them from sinking in the batter.
- Butter and cream cheese: Remember to leave both of these out for an hour before starting, or you can use these tips to soften them quickly.
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