Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Soft, light and moist lemon cupcakes loaded with fresh blueberries and topped with an easy lemon cream cheese frosting. These Lemon Blueberry Cupcakes are the perfect dessert for spring or summer!

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hours 5 minutes

Servings: 14

INGREDIENTS

For the lemon cupcakes:

1 and 1/2 cups (190 grams) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar
2 large eggs room temperature
1 and 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 tablespoons (45 ml) fresh lemon juice
Zest of 2 medium lemons
1/2 cup (120 ml) buttermilk
3/4 cup (110 grams) fresh blueberries + 1 teaspoon all-purpose flour

For the lemon cream cheese frosting:

8 ounces brick-style cream cheese softened to room temperature
1/2 cup (115 grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon lemon extract

INSTRUCTIONS

To make the lemon cupcakes:

Preheat oven to 350°F. Line two standard 12-count muffin pans (or one 24-count muffin pan) with 14 cupcake liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy (about 4-5 minutes). Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each addition. Add the lemon juice, lemon zest, and lemon extract and mix until well combined. The mixture may look curdled at this point, this is okay.
Mix in the dry ingredients in three additions alternating with the buttermilk making sure to mix well after each addition. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
Toss the blueberries with the teaspoon of flour and gently fold them into the batter.
Evenly distribute the batter between all 14 cupcake liners, making sure to only fill them about 3/4 of the way full. Bake in separate batches at 350°F for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

To make the lemon cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and lemon extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
Pipe the frosting on the cooled cupcakes, serve, and enjoy!

Recipe Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
To make ahead: Store cooled cupcakes in an airtight container in the refrigerator or at room temperature for up to two days. Frosting can be prepared 2-3 days in advance, cover tightly, and store in the refrigerator. Allow cupcakes and frosting to come to room temperature, mix the frosting if needed, and pipe onto the cupcakes.
Freezing Instructions: Cupcakes will freeze well for up to 3 months. Store in a freezer bag/container, thaw overnight in the refrigerator and bring to room temperature before frosting. Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting cupcakes.