lemon blueberry cupcakes

Deliciously simple lemon blueberry cupcakes topped with cream cheese frosting. They're sweet, fluffy, and make any day feel like summertime!

Lemon Blueberry Cupcakes

baking powder

salt

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

lemon

eggs,

vanilla extract

(120 milliliters) whole milk

(60 milliliters) fresh lemon juice

flour

ounces (226 grams) full-fat brick cream cheese, softened to room temperature

(4 Tbsp; 56 grams) unsalted butter, softened to room temperature

(240 grams) confectioners’ sugar

lemon blueberries

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you&#8217;ll have a 2nd batch.

Make the batter

 Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Fold in the floured blueberries. Do not overmix.

Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: 

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners&#8217; sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.

Frost cooled cupcakes and top with optional garnish, if desired. I used Ateco #808 piping tip in the pictured cupcakes. You could also use a small icing spatula. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.

Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting easy.

I loved this recipe, but it didn’t raise very well for me… maybe I did something different? They seem very small in size but I made them the average cupcake size, any ideas on how to get them to raise better?

Hi , I made these today and they were scrumptious.  I used zest of 2 lemons and put the chopped flesh in along with some frozen berries.  I kept the lemon juice quantity the same, added a little extra flour for the juiciness of the berries.   Your recipe was easy to follow and included great tips.   I didn't have much icing sugar so I made a glaze of icing sugar, lemon juice, stevia and cornflour.  But they were so good just on their own!!

I have made this recipe 3 times now, and every time it has come out a little dense and dry. If not for the blueberries, it would be inedible. They also don’t really brown in the 21 minutes, but they are done. I followed the directions carefully, so I’m not sure what is going wrong. I love the taste, I just want them to be lighter and fluffier. Any feedback would be appreciated!

This recipe was a huge hit at my Opas birthday! I myself am not a huge lemon person but these were extremely tasty and I received so many compliments such as “spectacular”, “best cupcake I’ve ever had”, and “this cupcake made my day”. I am not normally a fan of cream cheese frosting either but I could not stop eating this and raving about how light the frosting was. Will 100% be making these again. In fact I was asked at the party if I could make these for my brother in laws birthday next month
Thanks Sally!

These cupcakes turned out amazing! Substituted for 1:1 GF flour (King Arthur) and they turned out fabulous! The blueberries provide the moisture that can lack with GF baking. I will say, they didn't rise very much (usually an issue with GF baking) but the flavor and texture made up for it. Light and delicious!

This recipe is amazing!! I made them for my sister's bridal shower and everybody loved them! I also made them gluten free and just added an extra egg and everybody gluten free said they were the best gluten free item they have ever had :) Love your recipes!!!

https://www.youtube.com/watch?v=IP4VgyLc-pk

These lemon blueberry cupcakes are supremely soft and moist with fresh lemon flavor. Sweet juicy blueberries dot every single bite, and you can top them off with a tangy, ultra-creamy cream cheese frosting. 

Get the full recipe: https://sallysbakingaddiction.com/lemon-blueberry-cupcakes/

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The most viewed lemon blueberry cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine