Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

If you’re searching for a bright, delightful treat that perfectly balances zesty citrus with sweet bursts of berry, you’ve found your new favorite. This Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe captures everything you love about springtime in a single, irresistible bite. Fluffy, moist lemon-infused cupcakes studded with juicy blueberries come alive beneath a luscious, tangy cream cheese frosting that’s both smooth and tangy. It’s the kind of recipe that not only tastes divine but also fills your kitchen with the most wonderful aromas, inviting friends and family to gather around for a slice of joy.

Ingredients You’ll Need

This recipe uses simple, staple ingredients that come together to create extraordinary flavor and texture. Each element plays a crucial role—from the tangy lemon zest that brightens the batter to the fresh blueberries adding bursts of juiciness, and of course the cream cheese frosting bringing that perfect creamy finish.

• All-purpose flour (1 1/2 cups + 2 tablespoons): Builds the soft, tender structure of the cupcakes.
• Granulated sugar (1/2 cup + 2 tablespoons): Sweetens just right for balanced flavor.
• Baking powder (1 1/2 teaspoons): Helps the cupcakes rise beautifully and stay light.
• Salt (1/4 teaspoon): Enhances the sweet and tart flavors.
• Baking soda (1/8 teaspoon): Works alongside baking powder for perfect texture.
• Butter (1/4 cup melted + 2 tablespoons softened): Adds richness and moisture to both batter and frosting.
• Large egg (1): Binds ingredients and contributes to the tender crumb.
• Low-fat buttermilk (1/2 cup): Adds a slight tang and tenderizes the cupcake crumb.
• 2% milk (1/2 cup): Keeps the batter moist and smooth.
• Lemon zest (zest of 2 lemons): Infuses vibrant citrus flavor into both cupcakes and frosting.
• Fresh blueberries (3/4 cup for batter + 36 for topping): Bursts of sweet, juicy goodness throughout and as decoration.
• Cream cheese (1/4 cup softened): The star ingredient in the luscious frosting.
• Vanilla extract (1 teaspoon): Adds warmth and depth to the frosting’s flavor.
• Powdered sugar (1 1/2 cups): Sweetens the frosting while keeping it silky smooth.
• Fresh lemon juice (2 teaspoons): Brightens the frosting with fresh citrus zing.

How to Make Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Oven and Muffin Tin

Start by preheating your oven to 350 °F (177 °C). Line a muffin pan with 12 liners; this ensures your cupcakes won’t stick and makes cleanup a breeze. Having the oven and pan ready means you can move swiftly to mixing your batter.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the bulk of your flour (1 1/2 cups plus 1 tablespoon), granulated sugar, baking powder, salt, and baking soda. Thorough mixing here guarantees even rise and texture that’s not lumpy or uneven. This balanced foundation is key to cupcakes that have just the right crumb.

Step 3: Mix Wet Ingredients

In a separate bowl, beat your melted butter with the egg until smooth. Then, stir in the buttermilk, milk, and lemon zest. This mixture delivers moisture and that fresh lemon zing throughout your cupcakes, which is what makes this recipe so alive and exciting.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry mixture. Stir gently just until everything is combined into a smooth batter. Be sure not to overmix—this keeps your cupcakes tender and light, not dense.

Step 5: Prepare Blueberries

Toss your blueberries with the remaining tablespoon of flour in a small bowl. This simple step prevents them from sinking all the way to the bottom during baking so that every cupcake gets a perfect spread of juicy berries.

Step 6: Fold in Blueberries

Carefully fold the floured blueberries into the batter. Mixing gently keeps the berries intact and evenly distributed, creating sweet little surprises in every bite without turning your batter purple.

Step 7: Fill Muffin Cups and Bake

Using an ice cream scoop or spoon, divide the batter evenly among the 12 muffin liners. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the cupcakes to a wire rack and let them cool completely before frosting. Patience here will reward you with cupcakes that hold their shape perfectly.

Step 8: Prepare the Cream Cheese Frosting

While your cupcakes cool, it’s time to whip up the frosting. Beat together the softened cream cheese and butter along with lemon zest, vanilla extract, and a pinch of salt until smooth. Slowly add powdered sugar and lemon juice, continuing to beat until the frosting is fluffy and silky. This frosting perfectly balances the tangy lemon with creamy sweetness.

Step 9: Frost and Garnish

Fill a piping bag with the frosting and elegantly swirl it atop each cooled cupcake. Finish each one with three fresh blueberries to add a fresh, vibrant touch that’s both pretty and tasty.

How to Serve Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe

Garnishes

Besides the classic fresh blueberries on top, consider adding a tiny sprinkle of lemon zest or a delicate edible flower petal for that extra wow factor. These small touches enhance the citrus notes and make your cupcakes look as stunning as they taste.

Side Dishes

These cupcakes shine on their own but pair beautifully with a light cup of herbal tea such as chamomile or green tea. For brunch or dessert tables, fresh fruit salad or a dollop of whipped cream are excellent accompaniments to round out the experience.

Creative Ways to Present

Try serving these cupcakes on a pretty tiered stand for an elegant presentation. For gatherings, sprinkle a few blueberries around the platter and place fresh lemon slices nearby to highlight the key flavors. You can also package them in decorative boxes for gifting – a homemade touch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Chilling helps keep the cream cheese frosting fresh and the cupcakes moist. Just bring them to room temperature before serving to enjoy their full flavor.

Freezing

These cupcakes freeze wonderfully if you want to prepare ahead. Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge before frosting. The frosting can be made fresh or frozen separately in an airtight container.

Reheating

If you prefer warm cupcakes, microwave them for about 10 seconds after removing from the fridge. This quick step brings the soft crumb back to life without affecting the frosting too much. Just be gentle not to melt that gorgeous cream cheese topping.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well, but make sure to toss them in flour while frozen to prevent them from sinking and bleeding into the batter too much.

Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, simply mix 1/2 cup of milk with one teaspoon of lemon juice or white vinegar and let it sit for 5 minutes. This mimic’s buttermilk’s acidity for the perfect texture.

How do I avoid blueberries sinking to the bottom?

Coating the blueberries in flour before folding them into the batter is the secret. This helps suspend them evenly throughout the cupcakes during baking.

Can I make this recipe vegan?

With some ingredient swaps like plant-based milk, vegan butter, and egg replacers, you can adapt this recipe, but the cream cheese frosting would need a vegan cream cheese alternative.

What’s the best way to pipe the frosting?

Use a star or round piping tip to create pretty swirls or dollops. Filling a piping bag makes decorating effortless and professional-looking.

Final Thoughts

There’s something truly magical about these cupcakes that feels like sunshine on a plate. I can’t recommend enough giving this Lemon Blueberry Cupcakes with Cream Cheese Frosting Recipe a try—it’s a surefire way to brighten any day and put smiles on faces. Whether for an afternoon treat, a special occasion, or just because, these cupcakes will make you fall in love with baking all over again.

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