Blueberry & Lemon Cupcakes With Lemon Cream Cheese

Name: Blueberry & Lemon Cupcakes With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 3/4 cup 2 tablespoons all purpose flour, divided; 3/4 cup cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup {one stick} unsalted butter, room temperature; 3/4 cup + 2 Tbsp. sugar; zest of 1 lemon; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 2 tablespoons freshly squeezed lemon juice; 1/2 cup 2 tablespoons milk, room temperature; 1 cup fresh blueberries; Lemon Cream Cheese Frosting; 8 ounces cream cheese; 5 tablespoons unsalted butter, room temperature; 3 cups powdered sugar; 1/2 teaspoon pure vanilla extract; 1 tablespoon freshly squeezed lemon juice; zest of 1 lemon

Servings: persons

Cupcakes
3/4 cup 2 tablespoons all purpose flour, divided
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup {one stick} unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
1/2 cup 2 tablespoons milk, room temperature
1 cup fresh blueberries
Lemon Cream Cheese Frosting
8 ounces cream cheese
5 tablespoons unsalted butter, room temperature
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
zest of 1 lemon

1
["Preheat oven to 350u00b0 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2
In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
3
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Top your cupcakes with a few blueberries or sprinkles. It's all up to you! This recipe makes 16 cupcakes, the perfect amount!", "If you like lemon as much as I do, definitely add extra lemon zest to the batter and the frosting!
4
I like to use white paper liners so you can see the blueberries.
5
Change it up a bit! You can use any berry, raspberries would be great!
6
Make extra! Double the recipe and freeze half your cupcakes for the next time you get a sweet craving!"]

1302

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cupcakes, 3/4 cup 2 tablespoons all purpose flour, divided, 3/4 cup cake flour, 1 1/2 teaspoons baking powder, and more.

Yes, Blueberry & Lemon Cupcakes With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry & Lemon Cupcakes With Lemon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions