WHAT’S FOR DESSERT?
Lemon Blueberry Cupcakes
Array/5
COOK TIME
20 min
TOTAL TIME
35 min
SERVINGS
12-16 cupcakes
Last weekend I was getting the urge to bake some cupcakes, it had been awhile. So I asked you all what I should make and the consensus was lemon blueberry. I knew I liked you.
I can’t disagree with that choice, so I made me some lemon blueberry cupcakes with cream cheese frosting. They are sooooo good. Super light and moist (ugh), but they are. They aren’t a heavy cupcake that you feel like you are done after eating one. Oh no, I could take down lots of these in one sitting if I let myself. Luckily we had many visitors that ate them all before I spiraled.
Leah Kate helped me with these too. And by “helped” I mean tried to break eggs, eat the flour and throw the whisk on the floor. That girl is going to give me a run for my money. However, she does love blueberries so I occupied her with those for awhile. She loves helping me bake, so I just can’t deny letting her explore and ultimately make a mess. My OCD side screams inside, but I’m learning to just give into the “learning” aka giant mess.
These cupcakes are super fluffy and light and mixed with the cream cheese frosting is the perfect little cupcake combo. They aren’t complicated either, so they are easy to whip up quickly. The key to these is not to overmix otherwise they will end up dense.
Give these yummy summery cupcakes a try and let me know what you think! Head over to Instagram and Facebook to get all the new recipes @lolohomekitchen Also, snap a photo of your Lolo’s creations and tag #lolohk. I love to see what you are baking!
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Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes are a delicious, fun and easy cupcake to make. Topped with cream cheese frosting and its the perfect bite of moist cupcake with the creamy frosting. So good! We love these!
Ingredients
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk, room temperature
2 Tablespoons lemon zest (about 3 lemons)
1/4 cup lemon juice (about 2 lemons)
Frosting Ingredients
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1–2 Tablespoons heavy cream
1 teaspoon pure vanilla extract
pinch salt
Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a stand mixer, beat the butter on medium high speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium high speed for 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing after each one then add the vanilla extract. Beat on medium-high speed until combined.
- Add the dry ingredients, mix until just combined then add the buttermilk, lemon zest, and lemon juice. Beat everything on low until just combined. Be very careful not to overmix. Next, fold in the blueberries with a spatula.
- Spoon the batter into the liners about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Frosting Directions
1. In a stand mixer, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
2. Add powdered sugar, 1 Tablespoon of heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for about 2 minutes. Add 1 more heavy cream if needed to thin it out. Frost cooled cupcakes.
Notes
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