Lemon Blueberry Cupcakes with Cream Cheese Frosting

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These Lemon Blueberry Cupcakes are so moist and tender and loaded with actual lemon taste and blueberries! And that lemon cream cheese frosting on high? Scrumptious! The right summer time cupcake!

Why You’ll Love These Lemon Blueberry Cupcakes

Lemon and blueberry is a mix I simply can’t resist. I’ve baked it into many desserts equivalent to cake, cheesecake, a poke cake and even a mousse cake. In the present day, it’s time for cupcakes to get the highlight. Cupcakes are so completely sharable and simpler to embellish than a full cake. And this recipe makes the very best lemon blueberry cupcakes round. They’re:

• Tender and moist. These little desserts are a dream to chew into. The combo of vegetable oil, butter, and bitter cream within the batter makes them splendidly wealthy and moist. Plus, the bitter cream makes them good and tender. The right cupcake!
• Actual lemon taste. Other than the elective splash of lemon extract within the frosting, the entire lemon taste in these cupcakes comes from actual, contemporary lemon juice and zest. Pucker up and luxuriate in!
• So many blueberries. I made certain there have been loads of blueberries in these cupcakes. You must encounter no less than one (possible extra) in each chew.
• One of the best cream cheese frosting. Hanging the right stability between decadently wealthy and light-weight and fluffy, this tangy lemony cream cheese frosting is one thing else. I may eat it by the spoonfull!

What You’ll Want

Right here’s what you’ll have to make these moist, tangy blueberry lemon cupcakes. You should definitely scroll to the recipe card beneath for exact measurements.

• Butter and vegetable oil – I used vegetable oil along with butter as a result of it contributes extra moisture that you just wouldn’t obtain via butter alone. The mix is nice since you get the beautiful taste of butter and additional moisture from the oil.
• Bitter cream – The bitter cream provides moisture to those cupcakes, however much more importantly, it’s thicker than milk, supplying you with a thicker batter in order that the blueberries don’t sink to the underside of your cupcakes.
• Baking powder and baking soda – I discover that the mixture of baking powder and baking soda supplies the right quantity of rise and the very best texture for these cupcakes.
• Salt – With out salt, your cupcakes could be bland. It brings out their taste.
• Eggs – You should definitely use giant eggs, not medium or additional giant.
• Recent lemon juice and lemon zest – I extremely advocate utilizing freshly squeezed lemon juice and freshly grated zest for a greater, brighter taste.
• Milk – Complete milk or 2% would would finest. The upper fats content material offers you extra tender cupcakes and helps with the thicker cake batter wanted on your blueberries to remain afloat throughout baking.
• Blueberries – I like to recommend utilizing medium sized blueberries. The actually small ones can generally be a bit of tart and the actually massive ones will make it onerous to suit many into every cupcake.
• Cream cheese – You should definitely use full fats brick-style cream cheese. Tub-style cream cheese is way thinner, as is decreased fats cream cheese. Cream cheese frosting is already thinner than a typical buttercream, so that you don’t wish to be any tougher for it to remain in place by utilizing the unsuitable cream cheese.
• Powdered sugar – The powdered sugar not solely sweetens the frosting but additionally provides quantity and stabilizes/thickens it. I don’t advocate lowering it. Should you’d like to make use of much less, simply scale back the general quantity of frosting you make so that every one substances are decreased in equal quantities.
• Lemon extract – I added a bit of lemon extract to emphasise the lemon taste however you don’t should. The lemon zest does a fairly good job by itself.

How To Make Lemon Blueberry Cupcakes

Right here’s a fast overview of the way to make these yummy cupcakes. Don’t neglect to scroll to the recipe card beneath for extra detailed directions.

• Prep. Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
• Mix the dry substances. Whisk collectively the flour, baking powder, baking soda, and salt.
• Mix the moist substances. Beat collectively the butter, oil, and sugar till gentle in colour and fluffy. Combine within the vanilla and bitter cream adopted by the eggs, one by one.

• Put all of it collectively. Combine half of the dry substances into the batter after which mix the lemon juice, lemon zest, and milk and stir that into the batter. Combine within the remaining dry substances.
• Add the blueberries. Toss the blueberries with 1/2 tablespoon of flour and fold them into the batter.

• Bake. Fill the cupcake liners a bit of greater than half full with batter and bake for 17-20 minutes.
• Cool. Enable the cupcakes to chill on a wire rack.

• Make the frosting. Beat the cream cheese and butter till clean. Combine in half of the powdered sugar adopted by the vanilla, lemon extract, and lemon zest. Combine within the remaining powdered sugar.
• Adorn the cupcakes. Pipe the frosting onto the cupcakes and high every with 1 / 4 of a lemon slice and a blueberry, if desired.

Suggestions for Success

• Don’t over measure your flour. Over measuring can result in dry cupcakes. I at all times advocate a meals scale. Should you don’t have one, use the spoon and degree methodology.
• Room temperature substances. The butter for the batter and the frosting needs to be at room temperature. So ought to the cream cheese within the frosting. If too chilly, they received’t combine correctly.
• All the time contemporary. I extremely advocate utilizing freshly squeezed lemon juice in these cupcakes. Bottled variations don’t gentle a candle to the contemporary stuff. The identical goes for the lemon zest. Recent is finest.
• Don’t skimp on creaming time. When beating collectively the butter, oil, and sugar, accomplish that till the combination has considerably lightened in colour and change into fluffy. This course of incorporates air into the batter, supplying you with lighter, fluffier cupcakes.
• Don’t over-mix. When mixing the dry substances into the batter, combine simply till every part is included. Mixing previous this level may cause the glutens within the flour to overdevelop, which can provide you overly dense cupcakes.
• Cool fully. Enable the cupcakes to chill to room temperature earlier than frosting them. If they’re too heat, the frosting will slide off.
• Frost like a professional. No have to reinvent the wheel right here, women and gents. Take a look at my tutorial on How you can Frost Cupcakes to learn to make these little desserts seem like they got here from an expert bakery.

Can I exploit frozen blueberries?

Sure, you’ll be able to. However I like to recommend thawing and patting them dry earlier than including them to the batter. Should you add them nonetheless frozen, they are going to add extra water to the batter that may trigger the cupcakes to rise much less and be a bit of extra dense.

Can I make this right into a cake?

Positively! Simply double the recipe and divide the batter between three 8-inch pans. Bake for about 25-Half-hour. You may also try my Lemon Blueberry Cake recipe.

Correct Storage

Seal any leftover cupcakes in an hermetic cupcake service or organize them in a single layer in an hermetic container tall sufficient to accommodate the frosting. You may retailer them within the fridge for as much as 4 days or within the freezer for as much as 3 months.

These cupcakes are finest loved at room temperature, so permit them to thaw within the fridge (if relevant) after which to sit down on the counter for a bit earlier than diving in.

Extra Cupcake Recipes To Strive

Cupcakes are the right shareable dessert. Listed below are just a few of my different favorites. Let me know what you suppose!

Watch How you can Make Them

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Recipe

Lemon Blueberry Cupcakes

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Cook dinner Time: 17 minutes
• 
  Complete Time: 1 hour 17 minutes
• 
  Yield: 12-14 Cupcakes
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

These Lemon Blueberry Cupcakes are so moist and tender and loaded with actual lemon taste and blueberries! And that lemon cream cheese frosting on high? Scrumptious! The right summer time cupcake!

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Components

Lemon Blueberry Cupcakes

• 1 1/2 cups (195g) all-purpose flour (measured precisely)
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 1 cup (207g) sugar
• 1/2 tsp vanilla extract
• 3 tbsp (29g) bitter cream
• 2 giant eggs
• 1/4 cup (60ml) contemporary lemon juice
• 1 tbsp contemporary lemon zest (1–2 giant lemons)
• 2 tbsp (30ml) milk
• 1 cup (149g) blueberries

Cream Cheese Frosting

• 8 oz (226g) cream cheese, room temperature
• 1/2 cup (112g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon extract, elective
• 1 tbsp lemon zest

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Directions

To make the cupcakes:

1. Put together a cupcake pan with cupcake liners. Preheat oven to 350°F (176°C).
2. Mix the flour, baking powder, baking soda and salt in a medium sized bowl and put aside.
3. Add the butter, oil, and sugar to a big mixer bowl and beat collectively till gentle in colour and fluffy, about 1 1/2 to 2 minutes. Don’t skimp on the creaming time.
4. Add the vanilla extract and bitter cream and blend till effectively mixed.
5. Add the eggs one by one, mixing till principally mixed after every. Scrape down the edges of the bowl as wanted to make certain all substances are effectively included.
6. Add half of the dry substances to the batter and blend till principally mixed.
7. Mix the lemon juice, lemon zest and milk then slowly add the combination to the batter and blend till effectively mixed.
8. Add the remaining dry substances and blend till effectively mixed and clean. Scrape down the edges of the bowl as wanted to make certain all substances are effectively included. Don’t over combine the batter.
9. Toss the blueberries with 1/2 a tablespoon of flour and gently toss to mix, then add the blueberries to cake batter and fold to mix.
10. Add the batter to the cupcake liners, filling a bit of greater than half manner full. Bake 17-20 minutes, or till a toothpick inserted into the middle comes out clear.
11. Take away cupcakes from the oven and take away to a cooling rack to chill fully.

Make the frosting and assemble:

1. Mix the cream cheese and butter and blend till effectively mixed and clean.
2. Add about half of the powdered sugar and blend till effectively mixed and clean.
3. Add the vanilla extract, lemon extract and lemon zest and blend till effectively mixed and clean.
4. Add the remaining powdered sugar and blend till effectively mixed and clean.
5. Use a big piping tip to pipe the frosting onto the cupcakes. I used Ateco tip 847.
6. Prime the cupcakes with 1 / 4 of a lemon slice and a blueberry, if desired. Refrigerate till able to serve and serve at room temperature. Cupcakes are finest if eaten inside 3-4 days.

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Notes

• Frozen Blueberries can be utilized, however I like to recommend thawing and patting them dry earlier than including them to the batter. Should you add them nonetheless frozen, they are going to add extra water to the batter that may trigger the cupcakes to rise much less and be a bit of extra dense.
• Should you’d wish to make this as a layer cake, simply double the recipe and divide the batter between three 8-inch pans. Bake for about 25-Half-hour. You may also try my Lemon Blueberry Cake recipe.

Diet

• Serving Dimension: 1 Cupcake
• Energy: 439
• Sugar: 49.8 g
• Sodium: 119.6 mg
• Fats: 20.6 g
• Carbohydrates: 62.2 g
• Protein: 3.7 g
• Ldl cholesterol: 70 mg