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Lemon Cream Cheese Frosted Blueberry Cupcakes
These Lemon Cream Cheese Frosted Blueberry Cupcakes are a delightful dessert for any occasion. They are moist and fluffy with a burst of lemon flavor, and topped with a creamy cream cheese frosting. The combination of sweet blueberries and tart lemon is sure to please everyone.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup frozen blueberries
- 1 teaspoon lemon zest
- Frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add in dry ingredients to the wet ingredients and mix until just combined. Stir in milk until batter is smooth. Fold in blueberries and lemon zest.
- Fill muffin cups 3/4 full with batter. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool completely before frosting.
- To make frosting, cream together cream cheese and butter until smooth. Beat in confectioners’ sugar, then add vanilla and lemon juice and beat until light and fluffy.
- Frost cooled cupcakes and serve.