Description
Zesty Lemon Blueberry Cupcakes are a light, fluffy dessert bursting with fresh lemon zest and juicy blueberries. These moist cupcakes are topped with tangy lemon cream cheese frosting, making them the perfect treat for spring and summer gatherings. Whether you’re hosting brunch or looking for a refreshing everyday dessert, these lemon blueberry cupcakes are always a hit.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Lemon zest
- Lemon juice
- Whole milk
- Fresh blueberries
- Cream cheese (for frosting)
- Powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
- Alternate adding the dry mixture and milk to the wet ingredients, mixing until just combined.
- Toss blueberries in a little flour, then gently fold them into the batter.
- Divide batter among liners and bake for 18–20 minutes or until a toothpick comes out clean.
- While cupcakes cool, beat cream cheese, butter, powdered sugar, and lemon juice for frosting.
- Once cooled, frost cupcakes and garnish with lemon zest or blueberries if desired.
Notes
- Tossing blueberries in flour helps prevent sinking.
- Use frozen blueberries straight from the freezer to avoid discoloration.
- Store at room temp for 2 days or refrigerate for up to 5 days.
- Frost just before serving for best freshness.
- Can be converted into an 8-inch cake (bake 25–30 minutes).
- Substitute raspberries or add white chocolate chips for variations.
