Description
Delight in these moist and zesty Lemon Blueberry Cupcakes, bursting with fresh blueberries and topped with a creamy lemon-infused cream cheese frosting. Perfect for a springtime treat or any occasion, these cupcakes combine the tartness of lemon with the sweetness of blueberries for a refreshing flavor profile. Baked to perfection, they are easy to prepare and sure to impress friends and family.
Ingredients
Scale
Cupcakes
- 1 1/2 cups (188 g) + 2 tablespoons all-purpose flour, divided
- 1/2 cup (100 g) + 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup (57 g) butter, melted
- 1 large egg
- 1/2 cup (118 ml) low-fat buttermilk
- 1/2 cup (118 ml) 2% milk
- Zest of 1 lemon
- 3/4 cup (111 g) fresh blueberries (or frozen)
Frosting
- 1/4 cup (57 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons fresh lemon juice
- Fresh blueberries (about 36, for topping)
Instructions
- Prep Oven and Muffin Tin: Pre-heat your oven to 350 °F (177 °C) and line a 12-cup muffin pan with liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk melted butter and egg, then add buttermilk, milk, and lemon zest. Mix well until smooth.
- Combine Wet and Dry Ingredients: Pour wet ingredients into dry and stir gently until just combined to create a smooth batter. Avoid overmixing for tender cupcakes.
- Prepare Blueberries: Toss blueberries lightly with the remaining 1 tablespoon flour to keep them from sinking during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, mixing just until combined to retain their integrity.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly distribute the batter among the 12 prepared muffin cups.
- Bake: Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack.
- Prepare Frosting: Beat cream cheese and softened butter with lemon zest, vanilla extract, and salt until smooth using a mixer. Gradually add powdered sugar and lemon juice, beating until light and fluffy.
- Frost Cupcakes: Once cooled, pipe or spread the frosting on each cupcake and garnish with three fresh blueberries on top.
- Store: Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Be sure not to overmix the batter to ensure light, tender cupcakes.
- Tossing blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
- You can use frozen blueberries if fresh are unavailable, just do not thaw before adding.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a dairy-free option, substitute dairy ingredients with plant-based alternatives, though texture may vary.
- These cupcakes can be frozen unfrosted for up to 2 months; thaw fully before frosting.
