Lemon Blueberry Cupcakes (Print Version)
Light fluffy cupcakes with fresh blueberries and zesty lemon, topped with tangy cream cheese frosting.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 teaspoons lemon zest (from 1-2 lemons)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup fresh blueberries
12 - 1 tablespoon flour for dusting blueberries
→ Lemon Cream Cheese Frosting
13 - 1/4 cup unsalted butter, softened
14 - 4 ounces cream cheese, softened
15 - 2 cups powdered sugar, sifted
16 - 1 tablespoon lemon juice
17 - 1 teaspoon lemon zest
# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mix gently. Pour in milk, mix, then fold in remaining flour mixture until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
07 - Divide batter evenly among muffin cups, filling about 3/4 full.
08 - Bake 18-20 minutes, or until a toothpick inserted in center comes out clean. Let cool completely before frosting.
09 - Beat butter and cream cheese together until smooth. Add powdered sugar, lemon juice, and lemon zest; beat until light and fluffy.
10 - Frost cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
# Expert Tips:
01 -
- The texture is impossibly light while still feeling substantial and comforting
- Lemon and blueberries are one of those combinations that just works every single time
02 -
- Room temperature ingredients make the difference between dense cupcakes and light ones
- Overmixing the batter once flour is added will make your cupcakes tough, so stop as soon as you see no dry streaks
03 -
- Zest your lemons before juicing them, it's so much easier to handle the fruit that way
- Frozen blueberries work perfectly here and won't bleed into the batter like thawed ones will