Lemon blueberry cupcakes are the epitome of warm weather.
I love the bursts of lemon throughout this cupcake.
The frosting is so good and the cake is really moist.
My coworker said it was dense, but Jason and I thought it was pretty fluffy.
At least it’s moist, that’s the key. I hate biting into a cupcake or cake and have it be crumbly dry. I feel like gagging when that happens.
Why these lemon blueberry cupcakes are perfect for spring
They are actually perfect for year-round baking but they remind me a lot of spring so that’s when I tend to bake them.
As soon as spring rolls around, I start thinking all things lemon and what pairs well with it!
What kind of frosting is on top
Omg, it’s like the most amazing lemony, fluffy, and creamy frosting.
It has cream cheese in it so you know it’s extra good with that creamy cheesy tang!
Can I use another fruit if I don’t like blueberries
I think raspberries would work well in this and blackberries too.
Perhaps strawberry, as well.
Honestly, I haven’t tried it with any other berry but since those berries I mentioned above don’t have a high liquid content (compared to like an apple or something), they should be okay.
What is the texture of this cupcake
It’s fluffy and tender.
Can I make these ahead of time
You could bake the cupcakes off ahead of time and then frost them right before your event.
Can I freeze the frosting
No, it’ll be too watery when you defrost.
Can I freeze the cupcake
I suppose you could but I personally haven’t tried it and I’m not sure what it’d do to the texture.
With bursts of lemon flavor, these moist cupcakes are the epitome of warm weather!
- 1 1/2 cup + 2 tbsp. all-purpose flour, divided
- 10 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup butter, melted
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/2 cup 2% milk
- Zest of 1 lemon
- 3/4 cup fresh blueberries (you can use frozen too)
- 1/4 cup cream cheese, softened
- 2 tbsp unsalted butter, softened
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups powdered sugar
- 2 tsp fresh lemon juice
- Pre-heat oven to 350 degrees Fahrenheit and line muffin pan with muffin liners.
- In a large bowl, add 1 1/2 cup all purpose flour plus 1 tbsp. of all purpose flour. Whisk together with sugar, baking powder, salt, and baking soda.
- In another bowl, whisk together melted butter and egg. Then whisk in buttermilk, milk, and the lemon zest. Add the wet ingredients into the bowl of the dry ingredients and stir and mix until all is incorporated.
- In a small bowl, toss blueberries with the remaining 1 tbsp. of flour. This ensures that the blueberries won't sink to the bottom of the batter when you add them to the batter.
- Add the flour coated blueberries to the batter and gently fold them in until all incorporated.
- Using an ice cream scoop, evenly divide batter amongst the 12 muffin cups.
- Bake for 25 minutes, or until toothpick inserted in the middle of the cupcakes come out clean. Let cool completely on a wire rack.
- In the meantime, while the cupcakes cool, prepare the frosting by beating together, in a stand mixer or using a hand mixer, cream cheese and butter with the lemon zest, vanilla extract, and salt. Gently add in the powdered sugar and the lemon juice. Beat until the frosting has come together.
- Once the cupcakes have cooled completely, place frosting in a piping bag and pipe frosting on top of cupcakes. Garnish with three fresh blueberries. Repeat for all cupcakes.
- Keep in an airtight container for up to 3 days.
Source: slightly adapted from Cooking Light, January 2007
*Nutrition facts are an estimate and not guaranteed to be accurate.