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Ultimate Moist Lemon Blueberry Cupcakes with Tangy Cream Cheese Frosting

Close-up of a single Lemon Blueberry Cupcakes with Cream Cheese Frosting, topped with fresh blueberries.
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A detailed recipe for moist lemon-flavored cupcakes studded with fresh blueberries, topped with a rich, tangy cream cheese frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 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 whole milk
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1/4 cup flour (for coating blueberries)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon 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 small bowl, toss the blueberries with 1/4 cup of flour until lightly coated. Set aside. This helps prevent sinking.
  3. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the 1/2 cup butter and 1 cup sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
  6. In a separate small bowl, whisk together the lemon juice and milk.
  7. Alternate adding the dry ingredients mixture and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the floured blueberries using a spatula.
  9. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  10. Bake for 18 to 22 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.
  11. To make the frosting, beat the softened cream cheese and 1/2 cup butter together until smooth.
  12. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until fluffy.
  13. Mix in the vanilla extract and 1 tablespoon of lemon juice. Beat until light and creamy.
  14. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the brightest lemon flavor, use fresh lemon zest from two lemons.
  • If using frozen blueberries, do not thaw them before coating them in flour and folding them into the batter.
  • Sifting the powdered sugar prevents lumps in your frosting.
  • If your cream cheese and butter are not fully softened, your frosting will be lumpy.

Nutrition

Find it online: https://cookerykings.com/lemon-blueberry-cupcakes-cream-cheese-frosting/