Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting Recipe
Delight in these moist and tangy Lemon Blueberry Cupcakes topped with a luscious Lemon Cream Cheese Frosting. Perfectly balanced with fresh lemon juice, zest, and juicy blueberries, these cupcakes offer a refreshing citrus flavor complemented by a smooth, creamy frosting—ideal for spring gatherings or any celebration.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 5 minutes
- Yield: 14 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs (room temperature)
- 1 and 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 3 tablespoons (45 ml) fresh lemon juice
- Zest of 2 medium lemons
- 1/2 cup (120 ml) buttermilk
- 3/4 cup (110 grams) fresh blueberries
- 1 teaspoon all-purpose flour (for tossing blueberries)
Lemon Cream Cheese Frosting
- 8 ounces brick-style cream cheese (softened to room temperature)
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon lemon extract
Instructions
- Prepare Oven and Liners: Preheat your oven to 350°F (177°C). Line two standard 12-count muffin pans or one 24-count muffin pan with 14 cupcake liners and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand-held mixer in a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add Eggs and Flavorings: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, blend in vanilla extract, lemon extract, lemon juice, and lemon zest. The batter may appear curdled at this stage, which is normal.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently after each addition, then fold the batter with a rubber spatula to combine thoroughly.
- Add Blueberries: Toss the fresh blueberries with 1 teaspoon flour to prevent sinking, then gently fold them into the batter.
- Fill Cupcake Liners and Bake: Evenly distribute the batter among the 14 cupcake liners, filling each about 3/4 full. Bake at 350°F for 17-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when pressed lightly.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them carefully to a wire rack to cool completely before frosting.
- Prepare Lemon Cream Cheese Frosting: In a clean mixing bowl, beat the softened cream cheese until smooth. Add the softened butter and beat for 30 seconds to 1 minute until combined and creamy.
- Incorporate Powdered Sugar and Lemon Extract: Gradually add powdered sugar and lemon extract, continuing to mix until the frosting is smooth and fluffy. Scrape down the bowl sides as needed.
- Frost and Serve: Pipe or spread the lemon cream cheese frosting onto the cooled cupcakes. Serve immediately and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature for the best texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- If fresh blueberries are not available, frozen blueberries can be used; toss them with flour while still frozen.
- Adjust baking time slightly if using a different size or type of muffin pan.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
