Lemon Blueberry Cupcakes. Bright lemon cupcakes with fresh blueberries topped with lemon cream cheese frosting. Garnished with lemon zest and more blueberries.
Blueberries and lemons are a match that was simply meant to be. This fresh blueberry-studded cupcake is infused with lemon zest and topped with a tangy lemon cream cheese frosting, creating a flavor combination that is refreshing, bright and incredibly tempting. So tempting that you might have a hard time resisting these Lemon Blueberry Cupcakes.
LEMON BLUEBERRY CUPCAKES
a recipe by Carrie Sellman
{makes 30 cupcakes}
3 cups cake flour + extra for coating blueberries
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla extract
zest of 1 organic lemon
1 cup whole milk
1 1/2 cup blueberries
- Preheat oven to 350. Line muffin tins with cupcake wrappers. This recipe makes 30 cupcakes.
- Sift together flour, baking powder and salt. Set aside.
- Gently toss blueberries with a light coating of flour. Set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 4 minutes.
- With the mixer on low, add eggs one at a time. Mix well after each egg.
- Add vanilla extract and lemon zest. Mix to combine.
- Add one third of your dry ingredients and mix on low, just until combined.
- Add one half of your milk. Mix gently.
- Add in remaining ingredients, alternating dry, wet, dry. Do not over mix.
- Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
- Fill cupcake liners 2/3 full with batter.
- Bake 17-20 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pan for 5 minutes, then remove to wire rack until completely cool.
For the Lemon Cream Cheese Frosting:
16 ounces cream cheese, softened
8 ounces unsalted butter, room temperature
2 pounds confectioners sugar
1 teaspoon vanilla extract
1 organic lemon, zest and juice
- Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
- Add vanilla, lemon zest and juice and mix until combined.
- Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Whip until smooth.
For the Assembly:
Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a #2A tip. Garnish with strips of lemon zest and extra blueberries. Refrigerate until ready to serve.
TIP: If the icing is not holding its shape while decorating, refrigerate icing 20-30 minutes. The chilled icing with pipe nicely into a soft swirl.
YOU MAY ALSO ENJOY:
Lemon Blueberry Cake
Candied Lemon Bundt Cake
Lemon Meringue Cake
Lemon Poppy Seed Donuts
Lemon Slice Cake Toppers
I made today. Maybe my blueberries were too large, since even though floured (something I always do) they sank to the bottom. Or perhaps next time I may just use regular flour to see if it helps. Otherwise, tasty!
I tried to half this recipe and it definitely did not work, but that’s my fault. I ended up with airy cupcakes that sunk in the middle. So if you’re planning on doing that, let me save you the trouble, don’t lol.
However. The taste was out of this world delicious. I will DEFINITELY be redoing these babies properly, even if i have to eat all 30 by myself LOL.
Thank you for the recipe, Carrie! 🙂
In the directions, you say to sift the baking soda in with the other dry ingredients, but you don’t list an amount. How much should we put in? These look amazing, and I can’t wait to try them!
No baking soda needed – the recipe has been updated accordingly. Hope you enjoy!
Any suggestions on how to make these gluten free?
I’d like to say it’s as easy as substituting your favorite gluten free flour for the cake flour, although I rarely find that to be true when trying my favorite recipes as gluten free. It often takes a little more tweaking and unfortunately, I have not experimented with this recipe.
You’d also want to use a GF vanilla extract and a GF baking powder.
Quick question ! Can I make these a day in advance ? I’m planning to make these for my daughter’s graduation party but wanted to make them ahead , please advise ! Thank you
Absolutely! Just be sure to store them in the refrigerator. Enjoy!
How many cupcakes does one recipe make? Thanks so much!! These are beautiful!!
This recipe makes 30 cupcakes. Enjoy Kelly!
Looks terrific! Cannot wait to make them. I like to print out a hard copy on which to make notes. I have used up a good chunk of paper trying to print this recipe using the plus/more – then print – button that resides under the recipe. This seems to print the entire page – including photos and every comments. Any recommendation as to how to print out just this recipe, without photos?
Sorry Jennifer. Right now, we do not have a print recipe feature in place.
The best way to print just the recipe is to use your print preview option and select just the pages with the recipe, excluding the writeup and ads.
In previous comments, you’ve mentioned the icing can be chilled…can it be chilled longer than 30 minutes, perhaps overnight or 3-4 hours before serving?
Absolutely Mayra. The icing itself can be stored in the refrigerator for several days. Just give it a light whip with the mixer again before trying to frost the cupcakes. Once the cupcakes are assembled, they will keep in the refrigerator for a day or two.
Hello! I can’t wait to try these for my boyfriends birthday, but I have a question… I don’t have a stand mixer. Can I use a regular hand held one?
These are lovely cupcakes! When I made them, though, some came out perfectly smooth and beautiful on top, and some seems to be wet looking with little holes ( The size of the crumb, just sank into the tiny air pockets on the top). Have you ever encountered this with this or any other cupcake recipe? I wondered if it was from letting the batter sit while the first batch cooked in the oven, because I could not fit them all at once. Advice appreciated!
If i want to keep these for a family of four, how should i store them? BTW the cupcakes turned out A-mazing! Myself and my husband are floored!! Delicious! I have them open on a baking sheet in the fridge. I was thinking of putting them in a container sealed shut on the counter? Any suggestions?
Would these cupcakes freeze well and thaw out for me to put icing on them?