Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

I’ve been waiting all winter for blueberries. Anticipating the season when I could bake my way through a stack of blueberry recipes. Summer’s not officially here yet, but I couldn’t hold out past Memorial Day. I had to have a blueberry lemon cupcake. It couldn’t wait. And I’m glad I didn’t. Because these were wonderful. As bright and bursting with flavor as possible. Soft, moist, sweet- all of these things. I also loved the lemon cream cheese frosting. Each was great on its own but beyond delicious put together!

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS

Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS

1. Preheat oven to 350 F.  Line cupcake pans with paper liners.  In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla, lemon juice, and lemon zest.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

(Adapted from Annie’s Eats)

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9 Responses to Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

  1. Adam and Hilary June 4, 2011 at 3:04 pm #

    Wow! These look good!!

  2. Sarah June 8, 2011 at 7:58 pm #

    Perfect summer combo!

  3. La Belle Vie June 13, 2011 at 2:52 pm #

    Just made these last night and they were delicious! Thanks for the recipe!

  4. zaikazabardast.com June 20, 2011 at 4:02 am #

    OMG…that is sooo cute!!! Love the shot!

  5. Lisa June 25, 2011 at 2:48 am #

    How do you get the frosting to look so perfect? Is there a certain tip that you use to get that look?

  6. Jessie June 25, 2011 at 10:46 am #

    Lisa- I actually just cut the corner off of a ziploc bag and used that as my frosting bag- no tip! It’s disposable when you’re done and adjustable- you can cut the corner wider if you want more frosting to flow!

  7. Lisa June 25, 2011 at 3:30 pm #

    Well, that’s easy enough! I’m new to decorating cupcakes so mine usually look like a hot mess. I’m going to try cutting a wide tip and see if I can get mine to look like yours! Thanks!

  8. Clara Me June 6, 2012 at 5:06 pm #

    i would suggest using buttermilk instead of plain milk for the cupcake, gives it a richer flavour. (or if no buttermilk at hand, 1 tablespoon of vinegar or lemon juice into one cup of milk leave for 5 min, add 1-2 tablespoons of yogurt, mix till smooth for a rich creamy consistency).

  9. Clara Me June 7, 2012 at 3:08 pm #

    Just made the cupcakes, they were delicious 😀 i added 4 tbs of lemon juice instead of two and took out the 2 tbs of milk to keep the wet:dry ratio the same. Mine took a little bit more than 22 min (about 25-28 min, until the top of the cupcake was a golden colour) since the inside was a little bit wet, of course, that might be due to the buttermilk i subbed for the milk… Note, for the icing, always use block cream cheese, not the ones in a container, cause they’re softer than the block ones and will result in a slightly runny icing.