Deliciously simple lemon blueberry cupcakes topped with cream cheese frosting. They’re sweet, fluffy, and make any day feel like summertime!
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 Tablespoons lemon zest (about 3 Meyer lemons)
- 1/4 cup (60ml) lemon juice (about 2 Meyer lemons)
- 3/4 cup fresh (110g) or frozen blueberries*
Cream Cheese Frosting
- 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1–2 Tablespoons (15-30ml) heavy cream or milk
- 1 teaspoon pure vanilla extract
- pinch salt
- optional: lemon slices and extra blueberries for garnish
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields 15 cupcakes, so you’ll have a 2nd batch.
- Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, slowly add the dry ingredients then add the buttermilk, lemon zest, and lemon juice. Beat everything just until incorporated. Do not overmix. Finally, fold in the blueberries.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. Taste. Add an extra pinch of salt if needed.
- Frost cooled cupcakes. I used a Wilton #12 round tip. Top with lemon slices and blueberries if desired.
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Buttermilk: Buttermilk helps produce supremely moist lemon cupcakes. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
- Blueberries: If using frozen blueberries, toss in 1-2 Tablespoons of flour before adding to the batter. This helps prevent them from sinking.
- Zester: Here is the one I own and love – inexpensive and great quality.
Keywords: lemon blueberry cupcakes