Lemon Blueberry with Cream Cheese (Print-Friendly Version)

Airy lemon blueberry cupcakes with zesty cream cheese topping. Packed with fresh, bright flavors.

# Ingredients You’ll Need:

→ Cupcake Batter

01 - 1 and 1/2 cups (188g) all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup (113g) unsalted butter, softened to room temperature
05 - 1 cup (200g) granulated sugar
06 - 1 Tablespoon lemon zest
07 - 2 large eggs, at room temperature
08 - 1 and 1/2 teaspoons pure vanilla extract
09 - 1/2 cup (120ml) whole milk or buttermilk, at room temperature
10 - 1/4 cup (60ml) fresh lemon juice
11 - 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon all-purpose flour

→ Cream Cheese Frosting

12 - 8 ounces (226g) full-fat block cream cheese, brought to room temperature
13 - 1/4 cup (56g) unsalted butter, left out until soft
14 - 2 cups (240g) powdered sugar
15 - 1 teaspoon pure vanilla extract
16 - Tiny bit of salt

→ Optional Garnish

17 - Thin lemon wedges
18 - Additional blueberries

# How to Make It:

01 - Get your oven hot at 350°F (177°C). Put paper liners in a 12-cup muffin pan. You'll make about 15 cupcakes total, so be ready to do a second batch.
02 - Stir together the flour, baking powder, and salt in a big bowl. Put it aside for now.
03 - Grab your mixer with the paddle attached. Beat together the butter, sugar, and lemon zest on a medium-high setting until it's fluffy, taking about 2 minutes. Don't forget to scrape down the bowl sides.
04 - Drop in the eggs and vanilla. Mix everything on medium-high for around 1 minute until well combined. Scrape the bowl again if needed.
05 - Turn mixer to low and slowly add dry stuff while pouring in the milk and lemon juice. Mix just until blended. Carefully fold in your flour-coated blueberries. Don't stir too much.
06 - Add batter to each liner, only filling two-thirds full so they don't spill over when baking.
07 - Let them bake for 18–21 minutes. They're done when a toothpick comes out clean from the middle. If making mini ones, they'll need 11–13 minutes at the same heat. Let them cool completely before adding frosting.
08 - In a big bowl, use your mixer with whisk or paddle attachment to blend cream cheese and butter until they're smooth, about 2 minutes. Add the powdered sugar, vanilla, and salt. Start mixing slowly for half a minute, then speed up to medium-high for 2 minutes until it's all mixed. Cool the frosting in the fridge for 20 minutes if you want to pipe fancy designs.
09 - Put frosting on cooled cupcakes using a piping bag or knife. Add lemon slices or blueberries on top if you want.
10 - Put the finished cupcakes in the fridge uncovered for at least 20 minutes so the frosting sets up. Any leftovers can stay in the fridge covered up to 5 days.

# Extra Suggestions:

01 - Using ingredients at room temp makes everything mix better and gives your cupcakes a nicer texture.
02 - You can freeze these cupcakes with or without frosting for up to 3 months. Just thaw them in your fridge when ready to eat.

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