Lemon Blueberry Cupcakes
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If you have been on the hunt for a dessert that is refreshing, delicious, and unforgettable, you have stumbled upon just what you need.
These Lemon Blueberry Cupcakes are all of those things plus much more! Lemons and blueberries give you an explosion of scrumptious flavor, and the cupcakes are so tender and moist.
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Lemon Blueberry Cupcakes
Blueberries have always been one of my favorite summer berries, I ate at least one handful every day last summer. I couldn’t get enough! While browsing the farmers market this past weekend, I came across the most delicious looking blueberries I have ever seen. I ended up buying about two pounds of them with the intention of using them in several recipes that I have bookmarked.
Well, I am pretty sure I ate about one pound by themselves before I decided that I should at least throw some of them into one of the recipes that I had bookmarked. First up were these Lemon Blueberry Cupcakes! 🙂
Fresh blueberry cupcakes topped with a lemon cream cheese frosting…seriously, if these don’t scream summer, I don’t know what will! 😉 If you’re a fan of blueberries like me, you will go crazy for these babies!
Can I Use Frozen Blueberries for This Cupcake?
While I love the texture of fresh blueberries in these lemon cupcakes, you can absolutely use frozen if you want. Frozen blueberries are fantastic when you can’t find in-season fresh berries. You will want to let the frozen berries sit for a few minutes and drain the juice off of them after they thaw. The juice will be a little bit too much for the batter, so try to drain a fair amount off. Then add the blueberries to the mix as directed, and you will be all set to enjoy some tasty blueberry cupcakes.
Does Cream Cheese Icing Have to Be Refrigerated?
Cream cheese frosting should be refrigerated when it’s not being eaten. You can let it sit out for up to two hours at a time, but should be chilled as soon as you can.
When you leave cream cheese frosting out, it will start to break down and go bad, so keeping it cool is the only way to make it last longer.
Can I Freeze Blueberry Lemon Cupcakes?
Yes, you can freeze these best lemon cupcakes.
I love freezing cupcakes because then you have them on hand anytime you want to eat them. It’s easiest to wrap each cupcake up or place them all in a big enough container for all of them. Then wait and frost them until you are ready to serve them, so you don’t smash the cupcakes. Or make sure if you store the cupcakes with frosting that they are in containers that are big enough, the frosting isn’t disturbed.
Ingredients
All the ingredients for these summer cupcakes are easy and great to work with. The cream cheese frosting is incredible and has the perfect amount of tangy lemon flavor. I can’t wait for all of you to taste these lovely treats!
- Cake flour, divided
- Baking powder
- Baking soda
- Salt
- Unsalted butter, room temperature
- White sugar
- Eggs, room temperature
- Pure vanilla extract
- Lemon zest
- Lemon juice
- Whole milk, at room temperature
- Blueberries
For the Icing
- Softened cream cheese
- Room temperature unsalted butter
- Confectioners sugar
- Freshly squeezed lemon juice
- Zest of 1 lemon
How to Make Lemon Blueberry Cupcakes
Not only are these lemon blueberry cupcakes simple to make, but they are also straightforward to decorate too. You don’t have to be a professional baker to end up with gorgeous looking cupcakes! Everyone is going to be impressed with how gorgeous they look and taste, and you can feel great about all your work.
First Step: Prepare a muffin pan by adding paper liners. Turn the oven on to 350 degrees F so it can preheat.
Second Step: Mix together three cups of the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Third Step: Using a stand mixer with a paddle attachment, beat the butter and sugar together using medium-high speed. The mixture should be light and fluffy and takes about 3 minutes to mix.
Fourth Step: Mix in one egg at a time. Beat it well and repeat until all the eggs have been added and mixed. Pour in the pure vanilla extract, lemon zest, and lemon juice and mix.
Fifth Step: Turn the mixer to low speed then slowly add in the flour mixture. Add 1/3 of the flour at a time, then alternate with the milk. You should start and end with the flour. Do not overmix the batter and just mix until it’s incorporated.
Sixth Step: Mix the blueberries and 2 tablespoons of flour into a small bowl. Take a spatula and fold the blueberries gently into the cake batter.
Seventh Step: Add the batter to each one of the muffin pan cups evenly: sprinkle 3 or 4 more blueberries on top.
Eighth Step: Bake the cupcakes for 17-19 minutes or until the cupcakes are done. You should be able to insert a toothpick, and it comes out clean when they are baked all the way. Let the lemon cupcakes cool in the muffin pan for 5 minutes, then take them out of the pan and finish cooling on a wire rack.
Ninth Step: Prepare the cream cheese frosting by mixing the butter and cream cheese in your stand mixer bowl. Use the paddle attachment and beat the ingredients until they are fluffy. Sprinkle in the confectioner’s sugar, lemon juice, and lemon zest and mix until it’s thick and creamy. Sprinkle in some more powdered sugar if you need to thicken it up a little. Pipe the cream cheese frosting onto the cupcakes and sprinkle with fresh blueberries for a garnish.
Enjoy!
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Lemon Blueberry Cupcakes
Ingredients
- 3 cups plus 2 tablespoons cake flour, divided
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, room temperature
- 2 cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla
- extract zest of 1 lemon
- 2 tablespoon lemon juice
- 1 1/2 cups whole milk, at room temperature
- 1 cup blueberries
For the Icing:
- 16 oz cream cheese, softened
- 8 tablespoons unsalted butter, room temperature
- 4 cups confectioners sugar
- 1 tablespoon freshly squeezed lemon
- juice zest of 1 lemon
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Instructions
- Preheat oven to 350 degrees. Line muffin pan with paper liners.
- In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract, lemon zest, and lemon juice. - Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the milk, starting and ending with flour. Mix until just incorporated, do not over-beat.
- In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter.
- Divide the batter evenly among muffin pan cups and top each cupcake with 3 to 4 additional blueberries if desired.
- Bake 17-19 minutes or until a toothpick inserted into the center of cupcakes comes out clean. Let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
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