Description
These Lemon Blueberry Cupcakes are exactly that—a sweet, tangy, and utterly delightful treat that feels like a little taste of summer in every bite.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
Step 1: Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
Step 2: Combine Wet & Dry Ingredients
- Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries coated in flour to prevent them from sinking.
Step 3: Bake the Cupcakes
- Divide batter evenly into cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Lemon Cream Cheese Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla extract, lemon zest, and lemon juice. Beat until fluffy.
Step 5: Frost & Enjoy!
- Once cupcakes are completely cool, pipe or spread frosting on top.
- Garnish with extra lemon zest or a blueberry on top.