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Moist Lemon Blueberry Cupcakes with Zesty Cream Cheese Frosting

Close-up of a lemon blueberry cupcake with a bite taken out, showing moist crumb and fresh blueberries.
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You can make these moist lemon blueberry cupcakes from scratch. They feature bright lemon flavor, fresh blueberries, and a simple, zesty cream cheese frosting, making them a perfect spring or summer dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries, tossed 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
  • 1 tablespoon fresh lemon juice
  • 1/2 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 soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  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 ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  6. Gently fold in the flour-tossed blueberries using a spatula.
  7. Divide the batter evenly among the 12 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. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until combined.
  10. Mix in the lemon juice and lemon zest until the frosting is smooth and creamy.
  11. Once the cupcakes are completely cool, pipe or spread the zesty cream cheese frosting onto each cupcake.

Notes

  • Tossing the fresh blueberries in a small amount of flour prevents them from sinking to the bottom of the cupcakes during baking.
  • Use room temperature ingredients for the frosting to prevent lumps.
  • For an extra zesty flavor, you can add 1 teaspoon of lemon extract to the frosting.

Nutrition

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