Blueberry Cupcakes with Lemon Zest Frosting
Light, fluffy vanilla cupcakes bursting with fresh blueberries, topped with a bright, tangy lemon cream cheese frosting. These cupcakes are a perfect balance of sweet and tart, making them a delightful dessert for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 0.5 cup whole milk room temperature
- 1.5 cups fresh blueberries lightly tossed in 1 tbsp flour
- 8 oz cream cheese softened to room temperature for frosting
- 0.5 cup unsalted butter softened to room temperature for frosting
- 3 cups powdered sugar sifted for frosting
- 1 tbsp fresh lemon zest from about 1 lemon for frosting
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Make-Ahead: Cupcakes can be baked and frozen (unfrosted) for up to 2 months. Thaw overnight in the refrigerator and frost before serving. Variations: For a dairy-free option, use plant-based butter and cream cheese. Substitute raspberries or blackberries for blueberries. Serving Suggestion: Pair with a cup of hot tea or coffee for a delightful afternoon treat.