Moist Lemon Blueberry Cupcakes with Cream Cheese Frosting
Bright and moist lemon blueberry cupcakes topped with a creamy, tangy cream cheese frosting. Perfect for any occasion, these cupcakes balance fresh citrus flavor with juicy blueberries and a fluffy frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 medium lemons (about 2 tablespoons)
- ¼ cup (60 ml) fresh lemon juice
- ½ cup (120 ml) buttermilk (or ½ cup milk + 1 teaspoon vinegar, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh or frozen blueberries
- For the frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then mix in lemon zest and vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
- Gently fold in blueberries using a rubber spatula, being careful not to crush them.
- Spoon batter into cupcake liners, filling about ⅔ full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating until creamy.
- Mix in lemon juice and vanilla extract.
- Once cupcakes are fully cooled, frost generously with cream cheese frosting using an offset spatula or piping bag.
Notes
[‘Use room temperature eggs and butter for a smoother batter and lighter crumb.’, ‘Fold blueberries gently to avoid crushing and prevent purple streaks.’, ‘Toss blueberries in a little flour before folding in to prevent sinking.’, ‘Start checking cupcakes at 18 minutes to avoid over-baking.’, ‘If frosting is too soft, chill for 15 minutes before spreading; if too stiff, add a splash of milk.’, ‘Frozen blueberries can be used straight from the freezer.’, ‘Cupcakes can be baked ahead and stored unfrosted; frost before serving.’, ‘For dairy-free or gluten-free versions, substitute ingredients accordingly.’, ‘Try variations like swapping berries, adding orange zest, or using a lemon glaze instead of frosting.’]
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry cupcakes, cream cheese frosting, easy cupcakes, moist cupcakes, lemon dessert, blueberry dessert, homemade frosting