Description

These Lemon Blueberry Cupcakes are moist, tender, and bursting with fresh lemon flavor. Plump blueberries are folded into a light, fluffy batter for the perfect fruity touch, and each cupcake is topped with a luscious lemon cream cheese frosting. Perfect for spring gatherings or as a sweet treat for any occasion, these cupcakes combine a delightful citrus zing with juicy berries for a refreshing dessert.

Ingredients

Units 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)

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

For Garnish

Fresh blueberries (about 36, for topping)

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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.
Prepare Blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cupcakes during baking.
Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, mixing until just combined.
Fill Muffin Cups: Use an ice cream scoop or spoon to evenly divide the batter among the 12 lined muffin cups.
Bake: Bake the cupcakes in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes 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 smooth and fluffy.
Frost: 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.
Store: Keep cupcakes in an airtight container in the refrigerator for up to 3 days.

Notes

If using frozen blueberries, do not thaw before folding into the batter to avoid discoloration.
Let cupcakes cool completely before frosting to prevent the frosting from melting.
Use full-fat cream cheese and butter for a richer frosting, if desired.
Extra lemon zest can be sprinkled on top for added flavor and presentation.

Nutrition

Serving Size: 1 cupcake
Calories: 205
Sugar: 20g
Sodium: 170mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 27mg