why make this recipe
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting are a delightful treat perfect for any occasion. They combine the zesty flavor of lemon with the sweetness of blueberries, creating a refreshing burst of flavor in every bite. The tangy cream cheese frosting adds a creamy texture that perfectly complements the lightness of the cupcakes. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet snack, these cupcakes will impress everyone who tries them.
how to make Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
Ingredients
- 1/4 cup butter, softened
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/3 cups all-purpose flour plus 1 tablespoon flour (to toss the blueberries in)
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup blueberries
- 250 g cream cheese (1 brick or about 8oz)
- 1/2 cup butter, softened (for frosting)
- 1 tablespoon lemon juice (for frosting)
- 2 cups powdered sugar (confectioners or icing sugar)
- Lemon zest for garnish (optional)
- Fresh blueberries for garnish (optional)
Directions
- Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners.
- In the bowl of a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs, vanilla extract, milk, and lemon juice to the bowl and mix thoroughly.
- In a large mixing bowl, combine the baking powder, flour, lemon zest, and salt. Gradually mix this dry mixture into the wet ingredients until you have a smooth batter.
- Toss the blueberries in a tablespoon of flour to coat them. Then, fold the blueberries gently into the batter using a spatula.
- Spoon the cupcake batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake in the oven for about 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 3 minutes, then transfer them to a cooling rack to cool completely.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat it until smooth.
- Add the softened butter and beat until combined.
- Next, add the lemon juice and powdered sugar. Mix until everything is combined and smooth.
- Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
- Top the cupcakes with fresh blueberries and lemon zest if desired.
how to serve Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
These cupcakes are best served at room temperature. You can present them on a decorative cake stand or a simple plate. For extra flair, garnish each cupcake with fresh blueberries and a sprinkle of lemon zest. This will not only enhance the visual appeal but add a refreshing touch as well.
how to store Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you need to store them for longer, place them in the refrigerator, where they will stay fresh for about a week. If you haven’t already frosted the cupcakes, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil.
tips to make Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
- Use fresh blueberries for the best flavor, but you can also use frozen blueberries if necessary. Just make sure to add them directly from the freezer to avoid bursting.
- Do not overmix the batter once you add the flour. This helps keep the cupcakes light and fluffy.
- Make sure the cream cheese and butter for the frosting are at room temperature for smooth blending.
- For a stronger lemon flavor, add more lemon zest or a little extra lemon juice to the frosting.
variation
You can switch up the flavors by using other fruits like strawberries or raspberries. You could also try adding a bit of almond extract in place of vanilla for a different taste. If you want a healthier version, consider using whole wheat flour and reducing the sugar slightly.
FAQs
1. Can I use a different frosting instead of cream cheese frosting?
Yes, you can use lemon buttercream frosting or whipped cream as alternatives.
2. How can I tell if the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done.
3. Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
4. Is it necessary to use lemon zest in the recipe?
While it’s not strictly necessary, lemon zest adds an extra layer of lemon flavor that enhances the overall taste of the cupcakes.
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
Ingredients
For the Cupcakes
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/3 cups all-purpose flour plus 1 tablespoon flour to toss the blueberries in
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup blueberries tossed in flour
For the Frosting
- 250 g cream cheese 1 brick or about 8oz
- 1/2 cup butter, softened
- 1 tablespoon lemon juice for frosting
- 2 cups powdered sugar confectioners or icing sugar
- Lemon zest for garnish (optional)
- Fresh blueberries for garnish (optional)
Instructions
Cupcake Preparation
- Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners.
- In the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, milk, and lemon juice to the bowl and mix thoroughly.
- In a large mixing bowl, combine the baking powder, flour, lemon zest, and salt. Gradually mix this dry mixture into the wet ingredients until you have a smooth batter.
- Toss the blueberries in a tablespoon of flour to coat them, then fold gently into the batter using a spatula.
- Spoon the cupcake batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake in the oven for about 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 3 minutes, then transfer them to a cooling rack to cool completely.
Frosting Preparation
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth.
- Add the softened butter and beat until combined.
- Next, add the lemon juice and powdered sugar. Mix until everything is combined and smooth.
- Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
- Top the cupcakes with fresh blueberries and lemon zest if desired.