15 Spring Cupcake Ideas Inspired by Flowers, Fruit and Sunshine
Tender lemon blueberry cupcakes topped with tangy lemon cream cheese frosting for a bright spring dessert.
Ingredients
Ingredients
- 1 1/2 cups self-rising flour
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk room temperature
- 1 teaspoon vanilla bean paste
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon fresh lemon juice
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, beat 1/2 cup softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the lemon zest and 1 teaspoon vanilla bean paste until combined.
- In a small bowl, ensure the self-rising flour is evenly mixed. In a separate measuring cup, stir together the milk and 1/4 cup lemon juice.
- With the mixer on low speed, add one third of the flour to the butter mixture, then half of the milk mixture, repeating and ending with the flour. Mix just until the batter is smooth and no dry streaks remain.
- Toss the blueberries with 1 tablespoon all-purpose flour in a small bowl until coated, then gently fold them into the batter with a spatula.
- Divide the batter evenly among the 12 liners, filling each about three quarters full.
- Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the frosting, beat the cream cheese and remaining 1/2 cup softened butter in a large bowl on medium speed until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium speed and beat until thick and fluffy.
- Mix in 1 teaspoon vanilla bean paste, 1 tablespoon lemon juice, and a pinch of salt until smooth and spreadable.
- Pipe or spread the cream cheese frosting onto the cooled cupcakes.
- Garnish with extra blueberries or additional lemon zest if desired, then serve.
Notes
- Use full fat cream cheese in brick form for the frosting so it sets thick and pipeable.
- If using frozen blueberries, add them straight from the freezer and do not thaw to prevent excess bleeding into the batter.
- If using frozen blueberries, add them straight from the freezer and do not thaw to prevent excess bleeding into the batter.