Description
These Lemon Blueberry Cupcakes are a delightful treat combining tangy lemon zest and fresh blueberries in a moist, fluffy cupcake base. Topped with a creamy lemon-infused cream cheese frosting and garnished with fresh blueberries, they make a perfect dessert for spring and summer gatherings or any occasion that calls for a burst of fresh, fruity flavor.
Ingredients
Scale
Cupcake Batter
- 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 muffin pan with 12 muffin liners to prevent cupcakes from sticking.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda. Whisk together until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter and egg. Then add in the buttermilk, milk, and lemon zest. Mix well to combine.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until just incorporated and you have a smooth batter—avoid overmixing to keep cupcakes tender.
- Prepare Blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This step helps prevent the blueberries from sinking to the bottom during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, mixing until just combined to maintain the berry texture.
- Fill Muffin Cups: Use an ice cream scoop or spoon to evenly divide the batter among the 12 lined muffin cups, distributing the mixture carefully.
- Bake: Bake the cupcakes in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow them to cool completely on a wire rack.
- Prepare Frosting: While the cupcakes cool, beat the cream cheese and butter together with the lemon zest, vanilla extract, and salt using a stand mixer or hand mixer. Gradually add the powdered sugar and lemon juice, continuing to beat until the frosting is smooth and fluffy.
- Frost Cupcakes: Once cupcakes are fully cooled, fill a piping bag with the prepared frosting and pipe it onto each cupcake. Garnish each cupcake with three fresh blueberries on top for a beautiful finish.
- Store: Keep the frosted cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Notes
- Make sure not to overmix the batter to keep the cupcakes light and fluffy.
- Tossing blueberries in flour prevents them from sinking to the bottom while baking.
- Use fresh or frozen blueberries; if using frozen, do not thaw before using.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
