Lemon Blueberry Spring Cupcakes
These Lemon Blueberry Spring Cupcakes are a delightful treat featuring a moist lemon cake filled with fresh blueberries and topped with a lemon cream cheese frosting.
Equipment
- 1 cupcake pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Lemon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mixing until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
Baking
- Spoon the batter into the prepared liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Decorating
- In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and lemon juice, beating until smooth and creamy.
- Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake. Garnish with additional lemon zest or blueberries if desired.
Notes
Pro Tips: For fluffier cupcakes, ensure all ingredients are at room temperature. Toss blueberries in flour to prevent sinking. Ingredient Substitutions: Use gluten-free flour blend or dairy-free butter as needed. How to Serve: Pair with iced tea or coffee. Storage & Freshness: Store in an airtight container in the fridge for up to 5 days. Make-Ahead Tips: Prepare cupcakes a day in advance and frost before serving.