Classic Lemon Blueberry Cupcakes
These classic lemon blueberry cupcakes are light, fluffy, and bursting with citrus flavor and fresh blueberries. Topped with a tangy lemon cream cheese frosting, they are perfect for any occasion.
Equipment
- oven
- muffin tin
- paper liners
- medium bowl
- large bowl
- electric mixer
- wooden skewer
- wire rack
- piping bag or offset spatula
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- lemon Zest of 1 large
- ½ cup fresh blueberries tossed in 1 tablespoon flour
Lemon Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3-4 cups powdered sugar sifted
- 1-2 tablespoons fresh lemon juice to taste
- 1 teaspoon vanilla extract
- lemon Zest of 1
Instructions
Cupcakes
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Gradually mix dry ingredients and buttermilk into the wet ingredients, starting and ending with dry ingredients; mix until just combined.
- Gently fold in the floured blueberries until they are evenly distributed.
- Divide the batter among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into a cupcake comes out clean.
- Cool cupcakes in the muffin tin for a few minutes before transferring to a wire rack to cool completely before frosting.
Lemon Cream Cheese Frosting
- In a large bowl, beat softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add sifted powdered sugar, mixing on low speed until combined, then beat on medium speed until fluffy.
- Beat in lemon juice, vanilla extract, and lemon zest; adjust to taste with more lemon juice or powdered sugar.
- Once cupcakes are completely cool, frost generously using a piping bag or an offset spatula.
Notes
Ensure all refrigerated ingredients like butter and cream cheese are softened to room temperature for a smooth batter and creamy frosting. Do not overmix the batter; mix until just combined to keep the cupcakes light and tender. Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.