Light and refreshing, these lemon blueberry cupcakes are a great option for spring or summer. Bursting with fresh blueberries and tangy lemon flavor, they’re a perfect balance of sweet and tart.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and sugar until creamy and smooth.
- Add in the eggs, one at a time, beating well after each addition.
- Gradually mix in the dry ingredients, alternating with the milk, until well combined.
- Stir in the lemon juice and zest.
- Fold in the fresh blueberries.
- Fill each cupcake liner with batter until about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before frosting.
For the Lemon Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter until creamy and smooth.
- Gradually add in the powdered sugar, lemon juice, and lemon zest, beating until the frosting is fluffy and well combined.
- Once the cupcakes are completely cooled, frost with the lemon