Lemon Blueberry Cupcakes {With Cream Cheese Frosting}
The best, soft, moist, fluffy, easy lemon blueberry cupcakes recipe with cream cheese frosting, homemade with simple ingredients. Packed with fresh blueberries. Perfect dessert for Summer parties!
Servings: 12 Cupcakes
Calories: 510kcal
Ingredients
- 1½ cups All-purpose flour
- ⅔ cups Granulated sugar
- 1½ teaspoon Baking powder
- ⅛ teaspoon Baking soda
- ½ cup Buttermilk
- ½ cup Whole milk + 2 tbsp
- ¼ cup Butter Unsalted, Melted
- 1 Egg Large, Room temperature
- 1 teaspoon Lemon zest
- 1 tssp Lime zest
- 1 teaspoon Lemon extract
- 1 teaspoon Lime extract
- ¾ cup Blueberries Fresh, Washed and patted dry
- 1 tablespoon Additional all-purpose flour For coating blueberries
- 3 cups Cream cheese frosting
- 2-3 tablespoon Additional zest For decorating
- 13 Additional blueberries For decorating
Instructions
- In a mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda. Keep aside.
- In a separate mixing bowl, add all the wet ingredients: buttermilk, whole milk, butter, egg, zests, extracts. Mix until smooth.
- Dump the dry ingredient mixture into the bowl of wet ingredients. Mix until just combined. Don’t over-mix! You may have some lumps but don’t worry about them.
- In a small bowl, add the blueberries and 1 tablespoon flour. Mix them with a spoon until the blueberries are fully coated in flour.
- Stir these coated blueberries into your cake batter gently.
- Pour this batter into cupcake liners and bake at 350 degrees F for about 20 or until an inserted toothpick comes out clean.
- While your cupcakes are baking, make the cream cheese icing. You can even add some additional lemon/lime zest, lemon/lime extract if you like.
- Once your cupcakes have cooled to room temperature, ice them in cream cheese frosting, using Wilton tip 1M (big star tip).
- Sprinkle some zest and stick a blueberry on top of each cupcake. Enjoy!
Notes
- Be sure to use unsalted butter to prevent these cupcakes from becoming too salty.
- Instead of cream cheese frosting, you can try American buttercream, blueberry frosting or even sour cream frosting.
- Do not over bake cupcakes because that will make them dry and crumbly.
- You cannot use frozen blueberries in this recipe because they release too much juice during baking. That can lead to soggy cupcakes.
- Do not over-mix batter because that will yield very gummy and chewy cupcakes.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 510kcal | Carbohydrates: 83g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 225mg | Potassium: 140mg | Fiber: 1g | Sugar: 67g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg