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Lemon Blueberry Cupcakes Recipe

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4.4 from 93 reviews

These Lemon Blueberry Cupcakes are a delightful treat combining zesty lemon flavor with sweet bursts of fresh blueberries. Moist, fluffy cupcakes are topped with a creamy lemon cream cheese frosting and garnished with fresh lemon slices and blueberries, making them perfect for spring gatherings, afternoon tea, or any special occasion.

Ingredients

Scale

Cupcakes

  • 1½ cups (188 g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup (120 ml) whole milk or buttermilk, at room temperature
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (140 g) fresh or frozen blueberries, tossed in 1 tablespoon flour

Frosting

  • 8 ounces (226 g) full-fat cream cheese, softened
  • ¼ cup (56 g) unsalted butter, softened
  • 2 cups (240 g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Lemon slices and extra blueberries for garnish

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners. Since the batter makes about 15 cupcakes, plan to bake in two batches.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to combine and aerate.
  3. Cream butter and sugar: In another bowl, use an electric mixer on medium-high speed to beat the softened butter, granulated sugar, and lemon zest until the mixture is pale, light, and fluffy. This ensures a light cupcake texture.
  4. Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract until smooth and well incorporated.
  5. Combine wet and dry: With the mixer on low speed, gradually add the dry flour mixture while slowly pouring in the milk and fresh lemon juice. Mix just until combined without overmixing, which could toughen the batter.
  6. Fold in blueberries: Gently fold the blueberries coated in flour into the batter, distributing them evenly without breaking their shape.
  7. Fill and bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18–21 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes: Allow cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes can cause the frosting to melt.
  9. Prepare frosting: In a mixing bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes.
  10. Add sugar and flavoring: Add confectioners’ sugar, vanilla extract, and a pinch of salt. Mix on low speed for 30 seconds to avoid a sugar cloud, then increase to medium-high and beat until the frosting is light and fluffy, about 2 minutes.
  11. Chill frosting if needed: If the frosting feels too soft for piping or spreading, chill it in the refrigerator for 20 minutes until it firms up slightly.
  12. Frost cupcakes: Using a piping bag or an offset spatula, frost the cooled cupcakes evenly. Garnish with lemon slices and extra blueberries as desired.
  13. Set frosting: Chill briefly to help the frosting set before serving to keep decorations intact and flavors refreshing.

Notes

  • Room temperature ingredients help create a smoother batter and better texture.
  • Coating blueberries in flour prevents them from sinking in the batter.
  • Do not overmix the batter to maintain cupcake tenderness.
  • Use fresh lemon juice for the best bright lemon flavor.
  • You can substitute buttermilk for whole milk for a slight tang and tender crumb.
  • Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze frosted cupcakes for up to 1 month, thaw in the refrigerator before serving.

Keywords: lemon cupcakes, blueberry cupcakes, lemon blueberry dessert, cream cheese frosting, spring cupcakes

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