Blueberry Cupcakes {With Cream Cheese Frosting}
These quick and easy blueberry cupcakes are soft, moist and packed with fresh blueberries and lots of lemon and lime zest. They are ready in 30 minutes and are a perfect dessert for Summer parties!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Cupcakes
Cuisine: American
Servings: 13 Cupcakes
Calories: 470kcal
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 for 20-25 minutes 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 down and come to room temperature, frost them in icing. Sprinkle some lemon/ lime zest and stick a blueberry on top of each cupcake. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 470kcal | Carbohydrates: 76g | Protein: 2g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 212mg | Potassium: 137mg | Sugar: 61g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.9mg