Lemon Blueberry Cupcakes With Lemon Cream Cheese Frosting

Light, moist lemon cupcakes with fresh blueberries and easy lemon cream cheese frosting. Lemon Blueberry Cupcakes are the perfect spring/summer dessert!

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 350°F. Reserve 14 cupcake liners for two 12-count or one 24-count muffin pans. Mix flour, baking powder, and salt in a large bowl. Set aside.

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In a stand mixer with the paddle attachment or a large bowl with a hand-held mixer, beat butter and granulated sugar until fluffy (4-5 minutes). Add vanilla and mix after each egg.

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Mix in lemon juice, zest, and extract. If the mixture looks curdled, no problem. Mix well after adding the dry ingredients three times, alternating with the buttermilk. Mix the batter with a rubber spatula or spoon.

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Carefully fold blueberries into batter after tossing with teaspoon flour. 3/4-fill 14 cupcake liners with batter.

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Bake batches of cupcakes at 350°F for 17-22 minutes or until a toothpick inserted into the center comes out clean and tops spring back.

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Bake batches of cupcakes at 350°F for 17-22 minutes or until a toothpick inserted into the center comes out clean and tops spring back.

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After baking, carefully remove cupcakes from pan and cool on wire rack. A stand mixer with the paddle attachment or a large bowl with a hand-held mixer can smooth cream cheese.

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Smooth butter in 30 seconds to 1 minute. Scrape bowl sides as needed to mix powdered sugar and lemon extract. Frost the cooled cupcakes, serve, and enjoy!

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Lemon Blueberry Cupcakes With Lemon Cream Cheese Frosting

Light, moist lemon cupcakes with fresh blueberries and easy lemon cream cheese frosting. Lemon Blueberry Cupcakes are the perfect spring/summer dessert!

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F. Reserve 14 cupcake liners for two 12-count or one 24-count muffin pans. Mix flour, baking powder, and salt in a large bowl. Set aside.

In a stand mixer with the paddle attachment or a large bowl with a hand-held mixer, beat butter and granulated sugar until fluffy (4-5 minutes). Add vanilla and mix after each egg.

Mix in lemon juice, zest, and extract. If the mixture looks curdled, no problem. Mix well after adding the dry ingredients three times, alternating with the buttermilk. Mix the batter with a rubber spatula or spoon.

Carefully fold blueberries into batter after tossing with teaspoon flour. 3/4-fill 14 cupcake liners with batter.

Bake batches of cupcakes at 350°F for 17-22 minutes or until a toothpick inserted into the center comes out clean and tops spring back.

Bake batches of cupcakes at 350°F for 17-22 minutes or until a toothpick inserted into the center comes out clean and tops spring back.

After baking, carefully remove cupcakes from pan and cool on wire rack. A stand mixer with the paddle attachment or a large bowl with a hand-held mixer can smooth cream cheese.

Smooth butter in 30 seconds to 1 minute. Scrape bowl sides as needed to mix powdered sugar and lemon extract. Frost the cooled cupcakes, serve, and enjoy!

also see

also see

Chocolate Buttercream Frosting Recipe