Description

Soft, moist lemon cupcakes bursting with juicy blueberries and topped with a rich, tangy lemon cream cheese frosting. These bright and refreshing cupcakes are perfect for spring, summer, or any special occasion.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened (for cupcakes)

3/4 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (plus 1 teaspoon for frosting)

2 tablespoons fresh lemon juice (plus 1 tablespoon for frosting)

1 teaspoon vanilla extract

1/2 cup milk

1 cup fresh blueberries

1 tablespoon flour (for coating blueberries)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened (for frosting)

3 cups powdered sugar

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Toss the blueberries with 1 tablespoon of flour and set aside.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and milk, mixing just until combined.
Fold the coated blueberries gently into the batter.
Fill each cupcake liner about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes completely.
For the frosting, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the lemon juice and lemon zest.
Frost the cooled cupcakes and garnish with extra blueberries or lemon zest if desired.

Notes

Frozen blueberries can be used without thawing.

Coating the blueberries with flour helps prevent them from sinking.

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Bring refrigerated cupcakes to room temperature for 20 to 30 minutes before serving.

Freeze unfrosted cupcakes for up to 3 months and thaw completely before frosting.

Fresh lemon juice provides the best flavor, though bottled lemon juice may be substituted.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 31 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg