Make Ahead

Lemon and Blueberry Cupcakes with Lemon Cream Cheese Frosting

October 17, 2011
0 Ratings
  • Makes 16 cupcakes
What You'll Need
  • Cupcakes
  • 3/4 cup
    2 tablespoons all purpose flour, divided

  • 3/4 cup cake flour
  • 1 1/2 teaspoons 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!

See what other Food52ers are saying.

  • petrichor
  • Lauren Kelley
    Lauren Kelley
  • Darian
  • Douglas Boyce
    Douglas Boyce

7 Reviews

Darian April 26, 2023
I made these for my niece's baby shower and they were a HUGE hit. I picked them because the fruity/lemony brightness would be a good contrast to the other dessert on offer, which was a Nutella cheesecake. I did worry how one could compete with a Nutella cheesecake, but these cupcakes certainly held their own. I multiplied by 1.5 to make an even two dozen and the batter amount was spot on; I did, however, end up with way too much frosting so I could have left those proportions alone. I added three blueberries to the top of each frosted cupcake for visual appeal. Several people asked me for the recipe and/or to make them again for a future event, so definitely a success!
Douglas B. June 6, 2014
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.
Rosaria May 17, 2014
I would like to make theses but there is no prep instructions . Can someone post them?
Lauren K. June 5, 2014
Hi Rosaria -- I just saw that the recipe for the lemon blueberry cupcakes has been updated!
Tina H. November 10, 2013
There is no sugar listed in the ingredients for the batter and I cannot see the Preparation instructions either.
Karen August 4, 2013
I apologize, I see the directions for making the frosting but not the cupcakes. Am I so sleep deprived or is it missing? Thanks!
petrichor October 18, 2011
My dieting coworkers are going to hate me when I make these.