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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcake topped with swirled cream cheese frosting and three fresh blueberries.
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A detailed recipe for moist lemon blueberry cupcakes topped with a rich, homemade cream cheese frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 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
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

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 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 and lemon zest.
  5. In a small bowl, whisk together the lemon juice and milk.
  6. Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour. Mix only until just combined; do not overmix.
  7. Gently fold in the blueberries. If using frozen blueberries, toss them lightly with 1 teaspoon of the reserved flour mixture before folding them in to help prevent sinking.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  11. To make the frosting, beat the softened cream cheese and butter together until smooth.
  12. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  13. Mix in the vanilla extract and 1 tablespoon of lemon juice. If the frosting seems too soft, add 1/4 cup more powdered sugar or chill for 15 minutes before piping.
  14. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. Garnish with a sprinkle of fresh lemon zest.

Notes

  • To prevent blueberries from sinking, toss them lightly in a tablespoon of the dry flour mixture before adding them to the batter.
  • For the best frosting consistency, make sure both the cream cheese and butter are truly at room temperature, but not overly soft or melted.
  • If you want a stronger lemon flavor, add a drop of yellow food coloring to the frosting.

Nutrition

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