Print

The Ultimate Moist Lemon Blueberry Cupcakes with Zesty Lemon Cream Cheese Frosting

Close-up of a lemon blueberry cupcakes with a bite taken out, showing moist cake and blueberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get tender, fluffy lemon cupcakes studded with fresh blueberries, topped with a bright, tangy lemon cream cheese frosting. This recipe translates professional secrets into an easy, home-kitchen success for a bakery-style treat.

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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

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, and baking soda. Set this dry mix aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. This builds air for a fluffy cake.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredient mix and the buttermilk to the wet ingredients, beginning and ending with the dry mix. Mix on low speed just until combined; do not overmix.
  6. Gently fold in the flour-tossed blueberries using a spatula. The flour coating prevents them from sinking.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 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.
  9. While the cupcakes cool, make the frosting: Beat the softened cream cheese and butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  11. Mix in the lemon juice and lemon zest. Beat for one final minute on medium speed until the frosting is light and creamy.
  12. Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting onto each one.

Notes

  • Tossing the blueberries in flour before adding them to the batter helps keep them suspended evenly throughout the cupcake instead of sinking to the bottom.
  • For the brightest lemon flavor, use fresh lemons for both zest and juice.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://kitchenslang.com/lemon-blueberry-cupcakes/