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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour, plus 1 tbsp extra
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 g) plain whole-milk yogurt or sour cream, at room temperature
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup fresh blueberries
  • 8 oz (226 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar
  • 2 tbsp lemon juice (for frosting)
  • 1 tbsp lemon zest (for frosting)
  • Pinch fine sea salt

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, and salt in a bowl. In a large bowl, beat butter and sugar until pale and fluffy, about 2–3 minutes.
  2. Beat in eggs one at a time, then yogurt, vanilla, lemon zest, and lemon juice until smooth.
  3. Fold in the dry ingredients until just a few streaks of flour remain. Toss blueberries with 1 tbsp flour, then gently fold into the batter.
  4. Divide batter among the liners, filling each two thirds full. Bake 20–22 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  5. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, zest, and salt; beat until creamy, about 2–3 minutes.
  6. Pipe or spread frosting onto cooled cupcakes. Top with a few fresh blueberries and a pinch of lemon zest and serve.

Notes

Let the cupcakes cool all the way down before frosting, or the cream cheese will soften and slide. The unfrosted cupcakes can be made a day ahead and kept in an airtight container at room temperature; frost just before serving.