Ingredients
Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch salt
Optional Garnish
- Lemon slices
- Extra blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so you will bake in two batches.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: With a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, granulated sugar, and lemon zest on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat on medium-high speed until fully combined, about 1 minute. Scrape down the bowl as necessary.
- Combine Wet and Dry Ingredients: Turn the mixer to low speed, slowly add the dry ingredient mixture alternately with the milk and lemon juice, beating until just combined. Avoid overmixing.
- Fold in Blueberries: Gently fold the floured blueberries into the batter with a spatula to distribute evenly without breaking the berries.
- Fill Cupcake Liners and Bake: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake 11–13 minutes. Let cupcakes cool completely before frosting.
- Prepare the Frosting: Using a mixer fitted with a whisk or paddle attachment, beat the softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Gradually add confectioners’ sugar, vanilla extract, and a pinch of salt and beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes. Taste and adjust salt if desired. Refrigerate for at least 20 minutes if planning intricate decorating.
- Frost and Garnish: Spread or pipe the cream cheese frosting onto cooled cupcakes. Garnish with lemon slices and extra blueberries if desired. Refrigerate decorated cupcakes uncovered for at least 20 minutes to set the frosting before serving.
- Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days. A cupcake carrier is recommended for easy storage and transport.
Notes
- Ensure all ingredients like eggs, butter, and milk are at room temperature to achieve the best texture in your cupcakes.
- Do not overmix the batter after adding wet and dry ingredients to keep the cupcakes tender.
- Tossing blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
- Refrigerating frosting before piping helps in achieving clean and intricate designs.
- Store cupcakes in a refrigerator due to the cream cheese frosting to maintain freshness and prevent spoilage.
- Prep Time: 25 minutes
- Cook Time: 40 minutes (in two batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian