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.
Ingredients
3cupsplus 2 tablespoons cake flour, divided
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
16tablespoonsunsalted butter, room temperature
2cupssugar
3eggs, room temperature
1teaspoonvanilla
extract zest of 1 lemon
2tablespoonlemon juice
1 1/2cupswhole milk, at room temperature
1cupblueberries
For the Icing:
16ozcream cheese, softened
8tablespoonsunsalted butter, room temperature
4cupsconfectioners sugar
1tablespoonfreshly squeezed lemon
juice zest of 1 lemon
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.