Blueberry Lemon Cupcakes

Blueberry Lemon Cupcakes begin with a moist and tender lemon cupcake that’s dotted with juicy blueberries. Topped with an incredible sweet and tangy delicate lemon cream cheese frosting, blueberry lemonade icing and it is all topped off with a blueberry.

Course Dessert

Cuisine American

Keyword easy cupcake recipes, easy dessert recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 478kcal

Author Nicole Cook

Ingredients

For the cupcakes

1 ⅓ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
1 Tablespoons lemon zest
½ cup unsalted butter softened
2 large eggs room temperature
½ teaspoon vanilla extract
1 teaspoon lemon extract
6 tablespoons whole milk
1 cup fresh blueberries plus 12 more to garnish cupcakes

For the Lemon Cream Cheese Frosting:

½ cup unsalted butter softened
8 oz cream cheese softened
3 cups powdered sugar
1 teaspoon lemon juice
½ teaspoon lemon extract
½ teaspoon milk see recipe notes

For Decorating Cupcakes:

12 blueberries mentioned above
½ cup Wilton Blueberry Lemonade Candy Melts

Instructions

For the cupcakes:

Preheat your oven to 350°F. Place cupcake liners in a muffin tin and set aside.
In a medium bowl, sift the flour, baking powder and salt.
In a small bowl, toss the lemon zest with sugar, until combined and allow to sit about 5 minutes or so.
In another bowl (I use my stand mixer), beat together the butter and sugared lemon zest on medium speed, scraping down the sides, until the butter gets fluffy. Took me about 2 minutes.
Continue on medium speed and add the eggs in, one at a time. Add the vanilla extract and the lemon extract and beat until everything is combined.
Switch to a paddle attachment and turn your mixer on low. Add the original bowl of dry ingredients a little at a time just until combined. Don't over mix. This will keep your cupcakes light and fluffy when they are baked.
Add the milk and mix again just until combined.
Gently fold in the blueberries.
Grab your muffin tin with the cupcake liners and fill each cupcake liner about 3/4 full. I tried to make sure each cupcake got several blueberries.
Bake at 350°F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in muffin pan for about 15 minutes and remove to a wire rack to cool completely before frosting.

For the Frosting:

In the bowl of your stand mixer, beat together the softened cream cheese and softened butter until well blended.
Add the powdered sugar and blend well, scraping down the sides as needed.
Beat in the lemon juice, extract and milk. (see notes if mixture is still too stiff).

To Decorate Cupcakes:

Once the cupcakes have completely cooled, pipe your frosting onto each cupcake. I used these AWESOME Wilton All in One Disposable Decorating Bags with Tips. I loved how easy they were and cleanup was a breeze!
Melt the Wilton Blueberry Lemonade Candy Melts as directed on the package. You don't have to add the drizzle if you don't want to, but why wouldn't you? It adds a little something to these already light and fluffy cupcakes. Plus they smell and taste heavenly.
Once the candy melts are completely melted, drizzle over the cupcakes. Add a blueberry to the top of each cupcake.
Refrigerate the cupcakes for 5 minutes to harden the candy melts, if desired.
Enjoy!

Notes

For better blueberry coverage in the cupcake: I found I had mixed results blending the blueberries into the batter, so if you are super picky about where the blueberries fall, don't mix them in, but set them on top of the batter once you've filled the cupcake liners. Try to resist pushing them down too much because they will often fall to the bottom.

If frosting seems to thick: Add 1/2 teaspoon of milk, and blend. Check for desired consistency and repeat until you have the consistency you are looking for.

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