Lemon Blueberry Cupcakes with Cream Cheese Frosting

If you’re craving something sweet, bright, and a little fancy, these Lemon Blueberry Cupcakes with Cream Cheese Frosting are calling your name!

Course Dessert

Cuisine American

Keyword Lemon Blueberry Cupcakes with Cream Cheese Frosting

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 382kcal

Author Dana DeVolk

Ingredients

Cupcake Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter room temp
1 cup sugar
2 large eggs
½ cup buttermilk
1/4 cup lemon juice fresh squeezed
zest of 2 large lemons
1 cup blueberries

Frosting Ingredients:

8 ounces cream cheese room temp
½ cup unsalted butter room temp
2 1/2 cups powdered sugar
2 tablespoons lemon juice fresh squeezed
zest of 1 lemon
Pinch of salt to taste

Instructions

Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
In a bowl, combine all dry main cupcake ingredients (flour, baking powder and salt).
1 1/2 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
In another large bowl, mix the butter and sugar at medium-high speed for 1 minute in a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer.
½ cup unsalted butter, 1 cup sugar
Pause to scrape the bowl, add in the eggs, buttermilk, lemon juice/zest. Mix to combine.
2 large eggs, ½ cup buttermilk, 1/4 cup lemon juice, zest of 2 large lemons
At low speed, add in the flour mixture.
Once combined, gently fold in the blueberries.
1 cup blueberries
Scoop 3 tablespoons of mixture into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
Remove cupcakes from the oven and allow to cool on a rack for at least 30 minutes before frosting.
To make the frosting, mix together the cream cheese and butter for 1 – 2 minutes on medium-high speed.
8 ounces cream cheese, ½ cup unsalted butter
Slowly add in the powdered sugar until fully combined.
2 1/2 cups powdered sugar
Pause to scrape the sides of the bowl and add lemon juice, zest, and salt if necessary. For a stronger lemon flavor, add in more lemon zest.
2 tablespoons lemon juice, zest of 1 lemon, Pinch of salt to taste
Mix again for 2 minutes until the frosting is light and smooth. Transfer to a piping bag and add frosting to the cupcakes.
Top cupcakes with blueberries or lemon zest if desired. Serve immediately.

Notes

Once you add the flour mixture to the wet ingredients, stir gently and avoid overmixing to prevent tough, dense cupcakes.
Make sure your cream cheese and butter are at room temperature, not melted. That helps your frosting stay thick and pipeable.
Use a handle-held mixer or a paddle attachment on a stand mixer for best results.
Use and ice cream scoop to evenly portion the batter into your cupcake tin so you get the same size cupcakes every time.
Stick a toothpick in the center of the cupcake. If it comes out clean (or with just a few crumbs), they’re all cooked and good to go.
A warm cupcake plus frosting can spell disaster. Give them at least 30 minutes on a wire rack for best results.

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