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Moist Lemon Blueberry Cupcakes with Easy Homemade Cream Cheese Frosting

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These lemon blueberry cupcakes are moist and tender with a bright citrus flavor and juicy blueberries, topped with a rich and tangy cream cheese frosting. Perfect for any occasion, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) plain Greek yogurt or sour cream
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries, washed and dried
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (55 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides as needed.
  5. Mix in the Greek yogurt or sour cream, fresh lemon juice, vanilla extract, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
  7. Gently fold in the blueberries with a rubber spatula, being careful not to break them.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. To make the frosting, beat the cream cheese and softened butter until smooth and creamy.
  12. Gradually add the powdered sugar, vanilla extract, and fresh lemon juice, beating until light and fluffy.
  13. Once cupcakes are completely cool, spread or pipe the cream cheese frosting on top. Optionally, garnish with fresh blueberries or lemon zest.

Notes

Do not overmix the batter to keep cupcakes tender. Toss blueberries lightly in flour before folding to prevent sinking. Use room temperature ingredients for best results. Chill frosting if too soft before decorating. Bake cupcakes immediately after mixing for airy texture.

Nutrition

Keywords: lemon blueberry cupcakes, cream cheese frosting, easy cupcakes, moist cupcakes, homemade dessert, lemon dessert, blueberry dessert

Find it online: https://chrisfeasts.com/moist-lemon-blueberry-cupcakes-recipe-easy-homemade-cream-cheese-frosting/