Description

Delight in these moist and tangy Lemon Blueberry Cupcakes, featuring a soft lemon-infused batter studded with juicy blueberries and topped with a luscious lemon cream cheese frosting. Perfect for a refreshing dessert or a sweet snack, these cupcakes combine the bright flavors of lemon with the natural sweetness of fresh blueberries for a treat that’s both vibrant and comforting.

Ingredients

Scale

Cupcakes

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)

Lemon Cream Cheese 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)

Cook Mode Prevent your screen from going dark

Instructions

Prep Oven and Muffin Tin: Preheat your oven to 350 °F (177 °C) and line a muffin pan with 12 muffin liners to ensure the cupcakes don’t stick.
Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda until thoroughly combined.
Mix Wet Ingredients: In a separate bowl, whisk the melted butter and egg together. Then add the buttermilk, 2% milk, and lemon zest, mixing well to combine all wet ingredients evenly.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and gently stir until just incorporated, resulting in a smooth batter without overmixing.
Prepare Blueberries: Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl; this coating helps prevent the berries from sinking during baking.
Fold in Blueberries: Gently fold the flour-coated blueberries into the batter until evenly distributed without breaking them up.
Fill Muffin Cups: Using an ice cream scoop or spoon, evenly divide the batter among the 12 prepared muffin liners.
Bake: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Then allow cupcakes to cool completely on a wire rack.
Prepare Frosting: While cupcakes cool, beat the softened cream cheese and butter together with lemon zest, vanilla extract, and salt using a mixer. Gradually add powdered sugar and fresh lemon juice, beating until smooth and fluffy.
Frost: Once cupcakes are completely cooled, pipe the lemon cream cheese frosting generously onto each cupcake and adorn each with three fresh blueberries.
Store: Store cupcakes in an airtight container in the refrigerator for up to 3 days, keeping them fresh and flavorful.

Notes

Ensure not to overmix the batter to keep the cupcakes tender and light.
Coating blueberries with flour prevents them from sinking during baking for an even distribution.
Use fresh or frozen blueberries; if frozen, do not thaw to keep blueberries from bleeding into the batter.
Allow cupcakes to cool completely before frosting to prevent melting or sliding of the frosting.
For best results, serve cupcakes at room temperature after refrigeration.
You can substitute low-fat buttermilk with regular buttermilk or make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.