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Lemon Blueberry Cupcakes with Cream Cheese Frosting

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These Lemon Blueberry Cupcakes are so moist and tender and loaded with actual lemon taste and blueberries! And that lemon cream cheese frosting on prime? Scrumptious! The proper summer time cupcake!

Why You’ll Love These Lemon Blueberry Cupcakes

Lemon and blueberry is a mix I simply can’t resist. I’ve baked it into many desserts similar to cake, cheesecake, a poke cake and even a mousse cake. Immediately, it’s time for cupcakes to get the highlight. Cupcakes are so completely sharable and simpler to brighten than a full cake. And this recipe makes the perfect lemon blueberry cupcakes round. They’re:

  • Tender and moist. These little desserts are a dream to chunk into. The combo of vegetable oil, butter, and bitter cream within the batter makes them splendidly wealthy and moist. Plus, the bitter cream makes them good and tender. The proper cupcake!
  • Actual lemon taste. Except for the non-obligatory splash of lemon extract within the frosting, the entire lemon taste in these cupcakes comes from actual, recent lemon juice and zest. Pucker up and luxuriate in!
  • So many blueberries. I made certain there have been loads of blueberries in these cupcakes. You must encounter no less than one (probably extra) in each chunk.
  • The perfect cream cheese frosting. Hanging the right stability between decadently wealthy and lightweight and fluffy, this tangy lemony cream cheese frosting is one thing else. I might eat it by the spoonfull!
Lemon blueberry cupcakes on a serving platter.

What You’ll Want

Right here’s what you’ll have to make these moist, tangy blueberry lemon cupcakes. Remember to scroll to the recipe card beneath for exact measurements.

Ingredients for lemon blueberry cupcakes.
  • Butter and vegetable oil – I used vegetable oil along with butter as a result of it contributes further moisture that you just wouldn’t obtain by way of butter alone. The mixture is nice since you get the beautiful taste of butter and further moisture from the oil.
  • Bitter cream – The bitter cream provides moisture to those cupcakes, however much more importantly, it’s thicker than milk, supplying you with a thicker batter in order that the blueberries don’t sink to the underside of your cupcakes.
  • Baking powder and baking soda – I discover that the mixture of baking powder and baking soda offers the right quantity of rise and the perfect texture for these cupcakes.
  • Salt – With out salt, your cupcakes could be bland. It brings out their taste.
  • Eggs – Remember to use massive eggs, not medium or additional massive.
  • Recent lemon juice and lemon zest – I extremely advocate utilizing freshly squeezed lemon juice and freshly grated zest for a greater, brighter taste.
  • Milk – Entire milk or 2% would would finest. The upper fats content material provides you extra tender cupcakes and helps with the thicker cake batter wanted in your blueberries to remain afloat throughout baking.
  • Blueberries – I like to recommend utilizing medium sized blueberries. The actually small ones can typically be a bit of tart and the actually large ones will make it onerous to suit many into every cupcake.
  • Cream cheese – Remember to use full fats brick-style cream cheese. Tub-style cream cheese is far thinner, as is decreased fats cream cheese. Cream cheese frosting is already thinner than a typical buttercream, so that you don’t need to be any more durable for it to remain in place through the use of the improper cream cheese.
  • Powdered sugar – The powdered sugar not solely sweetens the frosting but additionally provides quantity and stabilizes/thickens it. I don’t advocate lowering it. Should you’d like to make use of much less, simply scale back the general quantity of frosting you make so that each one substances are decreased in equal quantities.
  • Lemon extract – I added a bit of lemon extract to emphasise the lemon taste however you don’t must. The lemon zest does a fairly good job by itself.

How To Make Lemon Blueberry Cupcakes

Right here’s a fast overview of how one can make these yummy cupcakes. Don’t neglect to scroll to the recipe card beneath for extra detailed directions.

  • Prep. Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
  • Mix the dry substances. Whisk collectively the flour, baking powder, baking soda, and salt.
  • Mix the moist substances. Beat collectively the butter, oil, and sugar till mild in shade and fluffy. Combine within the vanilla and bitter cream adopted by the eggs, one by one.
Creaming together butter, oil, and sugar.
Cream collectively the butter, oil, and sugar.
Mixing vanilla and sour cream into creamed butter, oil, and sugar.
Combine within the bitter cream and vanilla.
Mixing eggs into cupcake batter.
Combine within the eggs, one by one.
  • Put all of it collectively. Combine half of the dry substances into the batter after which mix the lemon juice, lemon zest, and milk and stir that into the batter. Combine within the remaining dry substances.
  • Add the blueberries. Toss the blueberries with 1/2 tablespoon of flour and fold them into the batter.
Adding dry ingredients and milk, lemon juice, and lemon zest to cupcake batter.
Mix the moist and dry substances.
Folding blueberries into lemon cupcake batter.
Fold within the blueberries.
  • Bake. Fill the cupcake liners a bit of greater than half full with batter and bake for 17-20 minutes.
  • Cool. Permit the cupcakes to chill on a wire rack.
Filling cupcake liners with lemon blueberry cupcake batter.
Fill the cupcake liners a bit of over midway full.
Lemon blueberry cupcakes in a cupcake pan.
Bake for 17-20 minutes.
  • Make the frosting. Beat the cream cheese and butter till clean. Combine in half of the powdered sugar adopted by the vanilla, lemon extract, and lemon zest. Combine within the remaining powdered sugar.
  • Enhance the cupcakes. Pipe the frosting onto the cupcakes and prime every with 1 / 4 of a lemon slice and a blueberry, if desired.
Lemon cream cheese frosting in a mixing bowl.
Make the lemon cream cheese frosting.
Piping lemon cream cheese frosting onto a lemon blueberry cupcake.
Pipe the frosting onto the cooled cupcakes.

Suggestions for Success

  • Don’t over measure your flour. Over measuring can result in dry cupcakes. I at all times advocate a meals scale. Should you don’t have one, use the spoon and degree technique.
  • Room temperature substances. The butter for the batter and the frosting must be at room temperature. So ought to the cream cheese within the frosting. If too chilly, they gained’t combine correctly.
  • All the time recent. I extremely advocate utilizing freshly squeezed lemon juice in these cupcakes. Bottled variations don’t mild a candle to the recent stuff. The identical goes for the lemon zest. Recent is finest.
  • Don’t skimp on creaming time. When beating collectively the butter, oil, and sugar, accomplish that till the combination has considerably lightened in shade and turn into fluffy. This course of incorporates air into the batter, supplying you with lighter, fluffier cupcakes.
  • Don’t over-mix. When mixing the dry substances into the batter, combine simply till all the pieces is integrated. Mixing previous this level could cause the glutens within the flour to overdevelop, which can provide you overly dense cupcakes.
  • Cool fully. Permit the cupcakes to chill to room temperature earlier than frosting them. If they’re too heat, the frosting will slide off.
  • Frost like a professional. No have to reinvent the wheel right here, girls and gents. Take a look at my tutorial on The way to Frost Cupcakes to discover ways to make these little desserts appear like they got here from an expert bakery.
Closeup image of lemon blueberry cupcakes on a serving platter.

Can I exploit frozen blueberries?

Sure, you may. However I like to recommend thawing and patting them dry earlier than including them to the batter. Should you add them nonetheless frozen, they may add extra water to the batter that may trigger the cupcakes to rise much less and be a bit of extra dense.

Can I make this right into a cake?

Positively! Simply double the recipe and divide the batter between three 8-inch pans. Bake for about 25-Half-hour. You can too take a look at my Lemon Blueberry Cake recipe.

Correct Storage

Seal any leftover cupcakes in an hermetic cupcake service or organize them in a single layer in an hermetic container tall sufficient to accommodate the frosting. You’ll be able to retailer them within the fridge for as much as 4 days or within the freezer for as much as 3 months.

These cupcakes are finest loved at room temperature, so permit them to thaw within the fridge (if relevant) after which to sit down on the counter for a bit earlier than diving in.

Overhead image of lemon blueberry cupcakes on a serving platter.

Extra Cupcake Recipes To Attempt

Cupcakes are the right shareable dessert. Listed here are just a few of my different favorites. Let me know what you assume!

Watch The way to Make Them

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A lemon blueberry cupcake with a bite taken out of it.