Lemon Blueberry Cupcakes

These lemon blueberry cupcakes are made with tender lemon cupcakes, juicy blueberries and topped with an easy lemon cream cheese frosting.

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings:

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
In a large mixing bowl, cream together 1/2 cup butter and 1 cup sugar with an electric mixer for 3 minutes, or until fluffy. Add 2 eggs 1 at a time and mix just until combined. Once mixed, add lemon zest, 3 Tablespoons lemon juice, and 1/2 teaspoon vanilla. Mix until incorporated. Use a rubber spatula to scrape sides of the bowl until batter is well combined.
Slowly add the flour mixture, alternating with 1/2 cup buttermilk. Mix just until combined. With a rubber spatula, gently fold in 3/4 cup blueberries.
Using a large cookie scoop, add batter to the cupcake pan until the tins are about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes clean. Let cool completely.

In a stand mixer fitted with the paddle attachment, cream together 1/2 cup butter and 8 ounces cream cheese. Beat until fluffy.
Add 3-4 cups powdered sugar, 2 tablespoons lemon juice, zest, 1 teaspoon vanilla, and salt. Mix until creamy. If you need to thin the frosting, add a dash of milk. If you want to thicken it, add a couple Tablespoons powdered sugar.
Once cupcakes are cooled, pipe or spread the frosting on top of each cupcake.
Top frosted cupcakes with blueberries and lemon zest, if desired.

Blueberries: If using frozen, do not thaw first. You can also mix the blueberries with a teaspoon of flour to prevent them from sinking.

Butter and cream cheese: Make sure to leave both of these out an hour before making or follow these tips on how to soften butter and how to soften cream cheese.