Blueberry & Lemon Cupcakes with Lemon Cream Cheese Frosting

By Chef Laura at Home • October 17, 2011 • 2 Comments

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Blueberry & Lemon Cupcakes with Lemon Cream Cheese Frosting — 1 of 6 Photo by Chef Laura at Home

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Author Notes: Laura's tips:
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!

Have your cake and eat it too! If you have a sweet tooth but your trying to cut down on your calorie intake, these cupcakes are equally delicious without the frosting!

Make mini cupcakes. A perfect bite to cure your sweet cravings! - Chef Laura at Home

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
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

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!