Description
These Lemon Blueberry Cupcakes are a delightful treat combining fresh blueberries and zesty lemon in a moist cupcake, topped with a creamy lemon cream cheese frosting. Perfect for spring and summer celebrations, they offer a balance of sweet and tangy flavors with a soft, fluffy texture.
Ingredients
Scale
Cupcakes
- 1 1/2 cups (188 g) all-purpose flour
- 2 tablespoons all-purpose flour, divided
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup (57 g) butter, melted
- 1 large egg
- 1/2 cup (118 ml) low-fat buttermilk
- 1/2 cup (118 ml) 2% milk
- Zest of 1 lemon
- 3/4 cup (111 g) fresh blueberries (or frozen)
Frosting
- 1/4 cup (57 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons fresh lemon juice
- Fresh blueberries (about 36, for topping)
Instructions
- Prep Oven and Muffin Tin: Preheat your oven to 350 °F (177 °C) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of all-purpose flour, granulated sugar, baking powder, salt, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk melted butter with the egg. Add buttermilk, 2% milk, and lemon zest; mix until well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just incorporated, forming a smooth batter. Avoid overmixing to keep cupcakes tender.
- Prepare Blueberries: Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl to help prevent sinking during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter until just combined to evenly distribute fruit without crushing them.
- Fill Muffin Cups: Using an ice cream scoop or spoon, divide the batter evenly among the 12 prepared muffin cups.
- Bake Cupcakes: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool cupcakes completely on a wire rack.
- Prepare Frosting: While cupcakes cool, beat softened cream cheese and unsalted butter with lemon zest, vanilla extract, and salt using a mixer. Gradually add powdered sugar and fresh lemon juice, beating until smooth and fluffy.
- Frost Cupcakes: Once cupcakes are fully cooled, pipe the lemon cream cheese frosting onto each cupcake. Garnish each with three fresh blueberries on top.
- Store: Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Notes
- Use fresh or frozen blueberries, but if frozen, do not thaw before adding to batter.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For a more intense lemon flavor, add a teaspoon of lemon extract to the frosting.
- These cupcakes can be brought to room temperature before serving for best texture and flavor.
- You can substitute buttermilk with 1/2 cup milk plus 1/2 teaspoon vinegar or lemon juice as a homemade substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
