Soft, light and moist lemon cupcakes loaded with fresh blueberries and topped with an easy lemon cream cheese frosting. This cupcake is so lemony, it falls apart and you dint even need to keep it in your mouth for three seconds because it just melts in there. Making this recipe does bit require any major equipment, you can always do this in a bowl and the results will be perfect. Start by preheating your oven to 350 degrees Fahrenheit then pop your muffin tin with liners.
Mix flour and blueberries and whet this does is it will help the blueberries to spread evenly in the batter. In a large bowl, cream butter, and sugar just to get them to combine then add eggs and vanilla and mix until well combined. Add in the lemon zest of one lemon and juice the lemon. Add in the flour into the batter alternating with the milk and combine them until they are done.
Add in the floured blueberries and using a spatula, fold them into the batter and once you have them all nicely distributed, use an ice cream scoop to divide the batter into the cupcakes liners. Bake in the preheated oven for 20 to 22 minutes or until they are completely cooked through and the easiest way to know if they are ready is to take a toothpick and insert it into the center and if oy comes out clean you know they are done.
Once bakes, let them cool completely before frosting. For the frosting, you will need some confectioners sugar, cream cheese, unsalted butter and its really important that they are both softened and at room temperature. You will also need some lemon and vanilla extract and a few additional blueberries.
In a bowl, take your butter and cream cheese along with vanilla, lemon zest and juice then cream them together. Add confectioners sugar and whisk until you get your desired consistency, fill the frosting to a piping bag and frost the top of the cupcakes then add a couple of blueberries on top. If you want to, dust the top of the cupcake with confectioners sugar. Serve and enjoy.
- 1 ½ cups of All-Purpose Flour
- 1 tsp of Baking Powder
- ¼ tsp of Salt
- 1 cup of Granulated Sugar
- ½ cup of Unsalted Butter, at room temperature
- 2 Eggs
- 1/2 cup of Whole Milk
- 2 tsp of Freshly Grated Lemon Zest
- 1 Tbsp of Fresh Lemon Juice
- ½ tsp of Vanilla Extract
- 1 cup of Fresh Blueberries
- 2 Tbsp of Unsalted Butter, at room temperature
- 1/3 cup of Cream Cheese, at room temperature
- 1 tsp of Lemon Zest
- 1 ½ tsp of Lemon Juice
- ½ tsp of Vanilla Extract
- 1 ½ cups of Confectioner Sugar
- Preheat the oven to 350 degrees, line a 12-piece cupcake tin with liners and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt, set aside.
- In another small bowl, add in the blueberries and ¼ cup of the dry ingredients, mix them around with a spoon so that the blueberries are coated in the flour mixture, set aside.
- In a large bowl, using a handheld whisk, cream together the butter and sugar, add the eggs and incorporate well.
- Add the vanilla, lemon zest and lemon juice and mix until it’s all well incorporated.
Add half of the dry ingredients and half of the milk to the wet and mix them in to combine but make sure you don’t over mix. Add in the remaining dry ingredients and milk and mix to incorporate.
- Using a spatula, fold in the blueberry and flour mixture making sure not to break them up too much.
- Using a large ice cream scoop, divide your batter evenly in a lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
For the frosting;
- In a large bowl using a handheld whisk, cream together the butter and cream cheese.
- Add the remaining ingredients and mix until you have a creamy frosting.
- Pipe or spoon onto each cupcake and enjoy