Lemon Blueberry Cupcakes
Indulge in these delightful lemon blueberry cupcakes that are irresistibly soft and moist, bursting with bright, fresh lemon flavor in every bite. Each cupcake is generously dotted with sweet blueberries, creating the perfect balance of citrusy zing and fruity sweetness. To take them to the next level, finish them off with my super creamy, tangy cream cheese frosting that’s truly out of this world.
Servings 12
Ingredients
For the cupcakes
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon lemon zest, about 1 lemon
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) fresh lemon juice
- ¼ cup (60 ml) whole milk, at room temperature
- 1 ½ cups (195 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (160 g) fresh or frozen blueberries
For the frosting
- 8 ounces (226 g) full-fat brick cream cheese, softened to room temperature
- ¼ cup (56 g) unsalted butter, softened to room temperature
- 2 cups (240 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Make the cupcakes
- Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners; set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest and vanilla.
- In a small measuring cup with a pour spout, stir together the lemon juice and milk. Set aside.
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk mixture, beating well after each addition. Fold in the blueberries
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs.
- Cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar and vanilla. Beat on low until just incorporated, then turn the mixer to high speed and beat for 2 minutes.
- Frost the cooled cupcakes.
Notes
- Use room temperature ingredients! All refrigerated ingredients should be brought to room temperature so they mix more easily into the batter.
- Properly measure the flour. I highly recommend using a kitchen scale to weigh the flour. You can read more about this in my "how to measure flour" post.
- Don't overbake the cupcakes. Bake just until you have moist crumbs on a toothpick inserted into the center. Overbaking will cause them to be dry.
Make-ahead tips
- Unfrosted cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator.
- Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. Bring to room temperature and whip briefly before using.
- Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.