Description
Soft, moist lemon cupcakes filled with a juicy blueberry center and topped with tangy cream cheese frosting. These homemade treats are easy to make, bursting with fresh flavor, and perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 3/4 cup granulated sugar (150g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup buttermilk (120ml) (or 1/2 cup milk + 1 teaspoon lemon juice)
- 1/4 cup vegetable oil (60ml)
- Zest from 2 lemons
- 2 tablespoons lemon juice (30ml)
- 1 teaspoon vanilla extract
- For the Blueberry Filling:
- 3/4 cup fresh blueberries (100g)
- 2 tablespoons granulated sugar (25g)
- 1 tablespoon lemon juice (15ml)
- 1 teaspoon cornstarch
- For the Cream Cheese Frosting:
- 4 ounces cream cheese (115g), softened
- 1/4 cup unsalted butter (60g), softened
- 1 3/4 cups powdered sugar (200g), sifted
- 1/2 teaspoon lemon zest (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional Garnishes:
- Extra blueberries
- Lemon zest or thin lemon slices
Instructions
- Prepare the blueberry filling: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Heat over medium, stirring often, until the blueberries burst and the mixture thickens (about 5 minutes). Remove from heat and cool completely.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk eggs, buttermilk, oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add dry ingredients to wet, stirring gently until just combined. Do not overmix.
- Spoon batter into liners, filling each about 2/3 full.
- Using a teaspoon, make a small indent in each cupcake and spoon about 1 teaspoon of cooled blueberry filling into the center.
- Bake for 18-20 minutes, or until a toothpick inserted on the side comes out clean (avoid the blueberry center). Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make cream cheese frosting: Beat cream cheese and butter together until smooth and fluffy (about 2 minutes). Add powdered sugar, vanilla, lemon zest, and salt; beat until creamy. If frosting is too soft, chill for 10 minutes before piping.
- Pipe or spread frosting on cooled cupcakes. Top with extra blueberries and a sprinkle of lemon zest. Serve and enjoy!
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. If using frozen blueberries, add a minute to the filling cook time. Cupcakes can be made gluten-free or dairy-free with simple swaps. Store in an airtight container in the fridge for up to 4 days; unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 22
- Sodium: 160
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Keywords: blueberry lemon cupcakes, lemon cupcakes, blueberry cupcakes, cream cheese frosting, homemade cupcakes, easy cupcakes, summer dessert, fruit cupcakes, moist cupcakes, kid-friendly dessert