Description
Moist lemon blueberry cupcakes topped with cream cheese frosting make a perfect treat for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until the mixture is fluffy and pale.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually alternate adding the flour mixture and milk to the butter mixture, stirring until just combined.
- Fold in the fresh blueberries, making sure they’re evenly dispersed throughout the batter.
- Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes completely on a wire rack.
- Beat the softened cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until creamy.
- Frost each cooled cupcake generously with the lemon cream cheese frosting. Enjoy!
Notes
For a lighter option, substitute Greek yogurt for the milk or use dairy-free butter and cream cheese for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 19g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg