Lemon Blueberry Cupcakes (Printable)

Fluffy vanilla cupcakes loaded with fresh blueberries and bright lemon zest, finished 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 plus 1 tablespoon flour for dusting

→ Lemon Cream Cheese Frosting

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

# How to Make It:

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 the 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 the milk, mix, then fold in the 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 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 Advice:

01 -
  • The texture is incredibly light, with bursts of juicy blueberries in every bite
  • That lemon cream cheese frosting hits the perfect balance between tangy and sweet
  • They come together quickly but taste like something from a fancy bakery
02 -
  • Room temperature ingredients make all the difference in texture, so plan ahead
  • Overmixing the batter will make your cupcakes tough, so stop as soon as you see no dry flour
  • Let the cupcakes cool completely before frosting or it will melt right off
03 -
  • Use a microplane for the finest, most evenly distributed lemon zest
  • Sift the powdered sugar before adding it to the frosting to avoid any lumps

Return