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Lemon Blueberry Cupcakes with Cream Cheese Frosting

Close-up of a Lemon Blueberry Cupcake with cream cheese frosting, showing a bite taken out of the moist cake.
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A recipe for moist lemon cupcakes studded with fresh blueberries, topped with tangy cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons 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 milk
  • 1 cup fresh blueberries, tossed with 1 teaspoon flour
  • 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 degrees F (175 degrees 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 lemon zest and vanilla extract.
  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 on low speed until just combined. Do not overmix.
  7. Gently fold in the flour-coated blueberries using a spatula.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. 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.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  12. Mix in the vanilla extract and lemon juice. Beat for 1 minute more until light and creamy.
  13. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • Tossing the fresh blueberries with 1 teaspoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
  • For the smoothest frosting, make sure both the cream cheese and butter are at true room temperature.
  • If your frosting seems too soft, chill it for 15 minutes before piping.

Nutrition

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