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
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
Lemon Blueberry Cupcakes
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar with an electric mixer for 3 minutes, or until fluffy. Add the eggs 1 at a time and mix just until combined. Once mixed, add lemon zest, 3 Tablespoons lemon juice, and 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 the buttermilk. Mix just until combined. With a rubber spatula, gently fold in 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 the butter and cream cheese. Beat until fluffy.
Add the powdered sugar, 2 tablespoons lemon juice, zest, 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.