Lemon Blueberry Spring Cupcakes
Soft lemon blueberry cupcakes with vanilla bean cream cheese frosting inspired by spring flowers, fruit, and sunshine.
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
- 1/4 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 pan with paper cupcake liners.
- In a large mixing bowl, beat 1/2 cup softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 3 to 4 minutes until very light and fluffy.
- 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 separate bowl, whisk the self-rising flour to remove any lumps. In a measuring cup, stir together the whole milk and 1/4 cup lemon juice.
- Add one third of the flour to the butter mixture and mix on low just until combined. Add half of the milk mixture and mix, then repeat, ending with the last third of the flour, mixing only until no dry streaks remain.
- Toss the blueberries with 1 tablespoon all-purpose flour in a small bowl, then gently fold them into the batter with a spatula until evenly distributed.
- Divide the batter evenly among the 12 lined muffin cups, filling each about three quarters full.
- Bake for 18 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and let cool completely before frosting.
- For the frosting, beat the cream cheese and 1/4 cup softened butter in a clean bowl on medium speed until completely smooth and creamy.
- Gradually add the powdered sugar, mixing on low at first, then increase speed to medium and beat until thick and smooth.
- Mix in 1 teaspoon vanilla bean paste, 1 tablespoon lemon juice, and a pinch of salt until the frosting is creamy and spreadable.
- Pipe or spread the frosting onto the cooled cupcakes and garnish with extra blueberries or a little lemon zest if desired.
Notes
- Use room temperature butter, cream cheese, eggs, and milk for a smoother batter and frosting.
- If using frozen blueberries, do not thaw them before tossing with flour and folding into the batter to prevent streaking.
- Do not overmix once the flour is added or the cupcakes can turn dense instead of tender.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.
- If using frozen blueberries, do not thaw them before tossing with flour and folding into the batter to prevent streaking.
- Do not overmix once the flour is added or the cupcakes can turn dense instead of tender.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.