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Moist Lemon Blueberry Cupcakes with Zesty Cream Cheese Frosting

Close-up of a fluffy lemon blueberry cupcakes cut in half showing moist cake and blueberries, topped with cream cheese frosting.
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Bake these moist lemon blueberry cupcakes from scratch. They feature a fluffy cake studded with fresh blueberries and are topped with a bright, zesty lemon cream cheese frosting. This recipe is perfect for spring parties or summer gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 cup fresh or frozen blueberries (tossed lightly in 1 tablespoon flour)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture is fragrant.
  4. Add the softened butter to the lemon sugar mixture. Beat with an electric mixer until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a small bowl, whisk together the buttermilk and lemon juice.
  7. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  8. Gently fold in the flour-tossed blueberries using a spatula.
  9. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. To make the frosting, beat the softened cream cheese and butter together until smooth.
  12. Gradually beat in the powdered sugar until combined. Mix in the lemon zest and lemon juice until the frosting is smooth and creamy.
  13. Once the cupcakes are completely cool, pipe or spread the zesty lemon cream cheese frosting onto each cupcake.

Notes

  • To keep the blueberries from sinking to the bottom of your cupcakes, gently toss them in one tablespoon of the measured flour before folding them into the batter. This coating helps them suspend evenly during baking.
  • For the best texture, make sure your butter, eggs, and cream cheese are at room temperature before mixing. This helps create a smooth, emulsified batter resulting in a fluffy cake.
  • If you are making these for a party, you can prepare the cupcakes a day ahead and store them unfrosted at room temperature. Frost them the day you plan to serve them.

Nutrition

Find it online: https://kitchenuser.net/lemon-blueberry-cupcakes-recipe-fluffy-moist/