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Delicious Lemon Blueberry Cupcakes with Easy Homemade Cream Cheese Frosting

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These lemon blueberry cupcakes offer a perfect balance of juicy blueberries and bright lemon zest, topped with a smooth, tangy cream cheese frosting. Quick and easy to make, they are ideal for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (150g) fresh blueberries, washed and patted dry
  • For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then mix in the lemon zest and lemon juice.
  5. With the mixer on low, add the dry ingredients in three parts alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
  6. Gently fold in the blueberries, tossing them in a tablespoon of flour first to prevent sinking.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat together the cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, mixing well after each addition.
  12. Stir in the vanilla extract and lemon juice. Adjust consistency with more powdered sugar or a little milk if needed.
  13. Frost the cooled cupcakes using a piping bag or spatula. Optionally, garnish with fresh blueberries or lemon zest.
  14. If frosting is too soft, chill in the refrigerator for 15 minutes before frosting.

Notes

Toss blueberries in flour before folding into batter to prevent sinking. Use fresh lemon zest for best flavor. Chill frosting if too soft before applying. Avoid overmixing batter to keep cupcakes tender. Use room temperature ingredients for best results.

Nutrition

Keywords: lemon blueberry cupcakes, cream cheese frosting, easy cupcakes, homemade cupcakes, lemon dessert, blueberry dessert, quick cupcakes

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