Sun-Kissed Lemon Blueberry Cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Keyword: cream cheese frosting, fruity treat, lemon blueberry cupcakes, Summer Dessert, Sun-Kissed Lemon Blueberry Cupcakes
- 1 and ⅔ cups 210g all-purpose flour (sifted and leveled)
- 2 and ¼ teaspoons baking powder for a light airy crumb
- ½ teaspoon salt fine sea salt recommended
- ⅝ cup 125g unsalted butter softened at room temperature for easy creaming
- 1 and ⅙ cups 225g granulated sugar (for balanced sweetness)
- 1 and ¼ Tablespoons lemon zest freshly grated for vibrant flavor
- 2 and ⅓ large eggs at room temperature
- 1 and ¾ teaspoons pure vanilla extract high-quality extract enhances aroma
- ⅝ cup 150ml whole milk or buttermilk room temperature for moist batter
- ¼ cup plus 1 teaspoon 65ml fresh lemon juice (for tangy brightness)
- 1 and ⅙ cups 160g fresh or frozen blueberries (tossed in 1.25 tablespoon flour to prevent sinking)
Cream Cheese Frosting
- 9 ounces 255g full-fat cream cheese softened brick-style preferred
- 5/16 cup 70g unsalted butter softened for smooth frosting
- 2 and ⅓ cups 280g confectioners’ sugar (sifted for creamy texture)
- 1 and ⅙ teaspoons pure vanilla extract for subtle flavor
- pinch of salt to balance sweetness
- optional for decoration: thin lemon slices and extra blueberries for visual appeal
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.
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.
Serving: 1 serving | Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg