Lemon Blueberry Cupcakes (Printable Version)

Fluffy vanilla cupcakes bursting with fresh blueberries and bright lemon flavor, finished with creamy tangy frosting.

# Ingredient List:

→ 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
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup fresh blueberries plus 1 tablespoon flour for coating

→ Lemon Cream Cheese Frosting

12 - 1/4 cup unsalted butter, softened
13 - 4 ounces cream cheese, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tablespoon lemon juice
16 - 1 teaspoon lemon zest

# Directions:

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 and mix gently. Pour in milk, mix, then fold in remaining flour 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 the 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 cream cheese frosting cuts through the sweetness just enough that youll want two
  • Fresh blueberries burst in every bite, creating little pockets of jam as they bake
  • These cupcakes somehow taste even better on day two, if they last that long
02 -
  • Room temperature ingredients make or break the texture, plan ahead
  • Overmixing after adding flour creates tough cupcakes, stop as soon as you see no dry pockets
  • The toothpick test is your friend, underbaked centers collapse when cooled
03 -
  • Zest your lemons before juicing them, its so much easier that way
  • Sift the powdered sugar for the frosting to avoid any lumpy surprises

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