Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon-Lime Blueberry Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

These fluffy lemon-lime blueberry cupcakes are bursting with fresh citrus zest and juicy blueberries, all topped with a smooth and tangy cream cheese frosting. Perfectly moist with a delicate crumb, they make a vibrant and refreshing treat for any occasion.

  • Total Time: 35 minutes
  • Yield: 13 cupcakes

Ingredients

Dry Ingredients

  • 1½ cups All-purpose flour
  • ⅔ cups Granulated sugar
  • 1½ tsp Baking powder
  • ⅛ tsp Baking soda
  • 1 tbsp Additional all-purpose flour (for coating blueberries)

Wet Ingredients

  • ½ cup Buttermilk
  • ½ cup Whole milk + 2 tbsp
  • ¼ cup Unsalted butter
  • 1 Large egg
  • 1 tsp Lemon zest
  • 1 tsp Lime zest
  • 1 tsp Lemon extract
  • 1 tsp Lime extract

Other

  • ¾ cup Blueberries (Fresh, washed and patted dry)
  • 3 cups Cream cheese frosting
  • 2-3 tbsp Additional lemon/lime zest (for decorating)
  • 13 Additional blueberries (for decorating)

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together all the dry ingredients including all-purpose flour, granulated sugar, baking powder, and baking soda. Set aside.
  2. Combine Wet Ingredients: In a separate mixing bowl, add buttermilk, whole milk, butter, egg, lemon zest, lime zest, lemon extract, and lime extract. Mix until the mixture is smooth and well combined.
  3. Combine Wet and Dry: Pour the dry ingredient mixture into the bowl with wet ingredients. Gently mix until just combined, ensuring not to over-mix. A few lumps in the batter are fine.
  4. Coat Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour until they are fully coated. This prevents them from sinking in the batter.
  5. Incorporate Blueberries: Gently fold the coated blueberries into the cupcake batter to distribute evenly.
  6. Fill Cupcake Liners and Bake: Pour the batter evenly into cupcake liners. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare Frosting: While cupcakes are baking, prepare the cream cheese frosting. Optionally, add some additional lemon or lime zest and a few drops of the extracts for extra flavor.
  8. Frost and Decorate: Allow the cupcakes to cool completely to room temperature. Frost them generously with cream cheese frosting, then sprinkle with extra lemon/lime zest and place a blueberry on top of each cupcake for decoration.

Notes

  • Do not over-mix the batter to keep the cupcakes tender and fluffy.
  • Coating the blueberries with flour prevents them from sinking to the bottom during baking.
  • Allow cupcakes to cool fully before frosting to prevent the frosting from melting.
  • You can substitute fresh blueberries with frozen ones but thaw and drain them before coating with flour.
  • For a dairy-free version, use plant-based milk and vegan cream cheese frosting alternatives.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/lemon-lime-blueberry-cupcakes-with-cream-cheese-frosting-recipe/