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Lemon Blueberry Cupcakes

These lemon blueberry cupcakes are made with tender lemon cupcakes, juicy blueberries and topped with an easy lemon cream cheese frosting.

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	470 kcal	Sugar	49 g
Carbs	64 g	Cholesterol	90 mg
Protein	5 g	Sodium	183 mg
Fat	23 g	Fiber	1 g
Sugar	49 g
Cholesterol	90 mg
Sodium	183 mg
Fiber	1 g

Prep Time: 25 min Cook Time: 20 min Total Time: 45 min

https://www.iheartnaptime.net/lemon-blueberry-cupcakes/

Lemon Blueberry Cupcakes
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
In a large mixing bowl, cream together 1/2 cup butter and 1 cup sugar with an electric mixer for 3 minutes, or until fluffy. Add 2 eggs 1 at a time and mix just until combined. Once mixed, add lemon zest, 3 Tablespoons lemon juice, and 1/2 teaspoon vanilla. Mix until incorporated. Use a rubber spatula to scrape sides of the bowl until batter is well combined.
Slowly add the flour mixture, alternating with 1/2 cup buttermilk. Mix just until combined. With a rubber spatula, gently fold in 3/4 cup blueberries.
Using a large cookie scoop, add batter to the cupcake pan until the tins are about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes clean. Let cool completely.
Lemon Frosting
In a stand mixer fitted with the paddle attachment, cream together 1/2 cup butter and 8 ounces cream cheese. Beat until fluffy.
Add 3-4 cups powdered sugar, 2 tablespoons lemon juice, zest, 1 teaspoon vanilla, and salt. Mix until creamy. If you need to thin the frosting, add a dash of milk. If you want to thicken it, add a couple Tablespoons powdered sugar. 
Once cupcakes are cooled, pipe or spread the frosting on top of each cupcake. 
Top frosted cupcakes with blueberries and lemon zest, if desired.

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon fine sea salt

½ cup unsalted butter , at room temperature

1 cup granulated sugar

2 large eggs , at room temperature

2 lemons , zested and juiced

½ teaspoon vanilla extract

½ cup buttermilk

¾ cup fresh blueberries

½ cup unsalted butter , at room temperature

8 ounces cream cheese , at room temperature

3-4 cups powdered sugar , plus more as needed

1 lemon , zested and juiced

1 teaspoon vanilla extract

Pinch salt

Lemon zest , optional

Fresh blueberries , optional

Instructions

Step 1

Lemon Blueberry Cupcakes

Step 2

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

Step 3

In a large bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.

Step 4

In a large mixing bowl, cream together 1/2 cup butter and 1 cup sugar with an electric mixer for 3 minutes, or until fluffy. Add 2 eggs 1 at a time and mix just until combined. Once mixed, add lemon zest, 3 Tablespoons lemon juice, and 1/2 teaspoon vanilla. Mix until incorporated. Use a rubber spatula to scrape sides of the bowl until batter is well combined.

Step 5

Slowly add the flour mixture, alternating with 1/2 cup buttermilk. Mix just until combined. With a rubber spatula, gently fold in 3/4 cup blueberries.

Step 6

Using a large cookie scoop, add batter to the cupcake pan until the tins are about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes clean. Let cool completely.

Step 7

Lemon Frosting

Step 8

In a stand mixer fitted with the paddle attachment, cream together 1/2 cup butter and 8 ounces cream cheese. Beat until fluffy.

Step 9

Add 3-4 cups powdered sugar, 2 tablespoons lemon juice, zest, 1 teaspoon vanilla, and salt. Mix until creamy. If you need to thin the frosting, add a dash of milk. If you want to thicken it, add a couple Tablespoons powdered sugar.

Step 10

Once cupcakes are cooled, pipe or spread the frosting on top of each cupcake.

Step 11

Top frosted cupcakes with blueberries and lemon zest, if desired.