Description
Looking for the perfect balance of sweet and tangy? These Lemon Blueberry Cupcakes are the ultimate treat to satisfy your cravings. Bursting with fresh blueberries and zesty lemon flavor, topped with a creamy lemon cream cheese frosting, these cupcakes will quickly become your new favorite dessert!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Juice and zest of 1 lemon
Lemon Drizzle:
- 2 tbsp lemon juice
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in the blueberries gently.
- Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- To make the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, mixing until well combined. Add vanilla extract, lemon juice, and lemon zest, and beat until smooth and fluffy.
- Frost the cooled cupcakes with the lemon cream cheese frosting.
- For the lemon drizzle, whisk together lemon juice and powdered sugar until smooth. Drizzle over the frosting.
- Garnish with additional blueberries if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 cupcakes
Notes
Serving Tips:
- These Lemon Blueberry Cupcakes are best enjoyed fresh, but they’re also a delightful treat served chilled! Serve them with a cup of tea or a refreshing iced drink for the perfect pairing.
- If you’re looking to make them extra special, add a few more fresh blueberries or a mint sprig on top for a burst of color and freshness.
- For a fun twist, serve with a dollop of whipped cream on the side to add extra creaminess to the zesty flavors.
Storage Tips:
- Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 2 days. Be sure they are completely cooled before storing to prevent moisture buildup.
- Refrigeration: For longer freshness, store the cupcakes in the refrigerator for up to 5 days. The cream cheese frosting benefits from being kept cool to maintain its texture and taste.
- Freezing: If you want to store the cupcakes for an extended period, freeze them! To do so, place the cooled cupcakes (without frosting) in an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, allow them to thaw at room temperature and frost them before serving.
