Blueberry & Lemon Cupcakes with Lemon Cream Cheese Frosting

By • October 17, 2011 • 7 Comments



Makes 16 cupcakes

Cupcakes

  • 3/4 cups + 2 tablespoons all purpose flour, divided
  • 3/4 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup {one stick} unsalted butter, room temperature
  • ¾ cup + 2 Tbsp. sugar
  • zest of 1 lemon
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup + 2 tablespoons milk, room temperature
  • 1 cup fresh blueberries

Lemon Cream Cheese Frosting

  • 8 ounces cream cheese
  • 5 tablespoons unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • zest of 1 lemon
  1. Preheat oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine ¾ 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. 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. Transfer to a wire rack to cool completely. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until 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. Top your cupcakes with a few blueberries or sprinkles. It’s all up to you! This recipe makes 16 cupcakes, the perfect amount!
  2. If you like lemon as much as I do, definitely add extra lemon zest to the batter and the frosting! I like to use white paper liners so you can see the blueberries. Change it up a bit! You can use any berry, raspberries would be great! Make extra! Double the recipe and freeze half your cupcakes for the next time you get a sweet craving!
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Comments (7) Questions (1)

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3 months ago Douglas Boyce

I am not a huge cupcake fan yet this sounded good. well..... the are PHENOMENAL. We ate half the batch within 3 hours of them cooling. I also added fresh crushed cardamon from the pod to some of them and that sent me over the edge.

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3 months ago Rosaria

I would like to make theses but there is no prep instructions . Can someone post them?

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3 months ago Lauren Kelley

Lauren is the Director of Customer Experience and Operations at Provisions by Food52

Hi Rosaria -- I just saw that the recipe for the lemon blueberry cupcakes has been updated!

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10 months ago Tina Hudson

There is no sugar listed in the ingredients for the batter and I cannot see the Preparation instructions either.

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about 1 year ago karen

I apologize, I see the directions for making the frosting but not the cupcakes. Am I so sleep deprived or is it missing? Thanks!

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almost 3 years ago petrichor

My dieting coworkers are going to hate me when I make these.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

These are beautiful, I do love lemon and especially with the blueberries. Delicious!