Luscious Lemon Blueberry Cupcakes with Easy Homemade Cream Cheese Frosting
These luscious lemon blueberry cupcakes feature a moist lemon-infused batter with juicy blueberries and a tangy cream cheese frosting, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons (6g) baking powder
- ¼ teaspoon (1.5g) salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons fresh lemon zest (from about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- ⅓ cup (80ml) whole milk (or almond milk)
- 1 teaspoon (5ml) vanilla extract
- 1 cup (150g) fresh blueberries (or frozen, unthawed)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon (5ml) pure vanilla extract (for frosting)
- 1 tablespoon (15ml) fresh lemon juice (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
- Alternately add flour mixture and milk to wet ingredients, starting and ending with flour. Mix just until combined.
- Gently fold in blueberries using a rubber spatula, being careful not to burst them.
- Spoon batter evenly into cupcake liners, filling about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar on low speed until combined.
- Stir in vanilla extract and lemon juice. Adjust consistency with more powdered sugar if needed.
- Frost cooled cupcakes using an offset spatula or piping bag. Optionally garnish with lemon zest or blueberries.
Notes
Use fresh lemon zest and juice for best flavor. Fold blueberries gently to keep them whole. Let cupcakes cool completely before frosting to prevent melting. If batter is too thick after adding blueberries, add 1-2 tablespoons more milk. Sift powdered sugar for smooth frosting. For gluten-free, use gluten-free baking blend; for dairy-free, use vegan cream cheese and butter substitutes.
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 320
- Sugar: 26
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: lemon blueberry cupcakes, cream cheese frosting, easy cupcakes, homemade frosting, lemon dessert, blueberry dessert, quick cupcakes