Ingredients
Method
- Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, use a hand or stand mixer to cream the butter, sugar, and lemon zest on medium-high speed until fluffy, about 3 minutes. Scrape down the sides as needed.
- Add the eggs and vanilla extract to the creamed mixture, beating on medium-high until fully incorporated, about 1 minute. Scrape down the bowl as needed.
- Lower the mixer speed and gradually add the dry ingredients, then slowly pour in the milk and lemon juice. Beat until just blended.
- Gently fold in the floured blueberries to prevent breaking them.
- Spoon the batter into the liners, filling each about ⅔ full to prevent overflow. Bake for 18–21 minutes, or until a toothpick comes out clean. Allow cupcakes to cool fully before frosting.
- For the frosting, beat cream cheese and butter on medium speed until smooth, about 2 minutes.
- Add the confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then increase to medium-high for 2 minutes until fluffy.
- Frost the cooled cupcakes and decorate with optional lemon slices or extra blueberries. For precise designs, chill frosting 20 minutes before piping.
- Store leftover cupcakes uncovered in the fridge for 20 minutes to set the frosting, then cover or use a cupcake carrier.
Nutrition
Notes
These cupcakes are a cheerful treat perfect for any sunny afternoon or special gathering. The tangy lemon and sweet blueberries combine in a soft, tender crumb, while the smooth cream cheese frosting adds that extra touch of indulgence.