Lemon Blueberry Cupcakes

As seen on

Sally’s

Total Time

2 hours, 40 minutes (includes cooling)

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(64)

Ingredients

15 cupcakes

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 Tablespoon lemon zest
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk or buttermilk, at room temperature
1/4 cup (60ml) fresh lemon juice
1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
1 teaspoon pure vanilla extract
pinch salt
optional for garnish: lemon slices and extra blueberries

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Preparation

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Step 1

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you’ll have a 2nd batch.

Step 2

Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

Step 3

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Fold in the floured blueberries. Do not overmix.

Step 4

Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Step 5

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.

Step 6

Frost cooled cupcakes and top with optional garnish, if desired. I used Ateco #808 piping tip in the pictured cupcakes. You could also use a small icing spatula. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.

Step 7

Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting easy.

Chef’s notes

Make Ahead & Freezing Instructions:

Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. If frosting is thick/stiff after refrigerating, bring to room temperature and beat it with your mixer for a minute to help loosen it up. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.

Special Tools:

Whole Milk or Buttermilk:

I usually use buttermilk. Buttermilk helps produce supremely moist lemon cupcakes. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.

Room Temperature Ingredients:

All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.

Amount of Batter/6-Inch Cake:

This recipe yields between 3-4 cups of batter which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page. You can use this batter for a 6-inch layer cake and see my 6-inch cake page for complete details and instructions.

9-Inch Cake:

Follow my Lemon Blueberry Cake recipe.

Filling with Lemon Curd:

You can fill these cooled cupcakes with lemon curd if desired. If you need it, my Sugar Plum Fairy Cupcakes include detailed instructions and a video for filling cupcakes.

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Lemon Blueberry Cupcakes

Ingredients

Preparation

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Chef’s notes

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