Lemon Cupcakes with Blueberry Cream Cheese Frosting

Homemade Lemon Cupcakes with Fluffy Blueberry Frosting

Lemon Cupcakes with Blueberry Cream Cheese Frosting

Alex Carter

These bright, zesty lemon cupcakes are topped with a luscious blueberry cream cheese frosting, creating a perfect balance of tangy and sweet flavors for a stunning dessert.

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Prep Time 25

Cook Time 20

Total Time 45

Servings 12 servings

Calories 320 kcal

Ingredients

1.5 cups all-purpose flour sifted
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup unsalted butter softened to room temperature
1 cup granulated sugar
2 large eggs room temperature
2 tbsp fresh lemon zest from about 2 lemons
3 tbsp fresh lemon juice
0.5 cup buttermilk room temperature
8 oz cream cheese softened for frosting
0.5 cup unsalted butter softened for frosting
2 cups powdered sugar sifted for frosting
0.5 cup fresh blueberries pureed 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 texture. Make-Ahead: Cupcakes can be baked a day ahead and frosted just before serving; store unfrosted cupcakes at room temperature. Variations: Substitute raspberries for blueberries in the frosting for a different berry twist. Serving Suggestion: Pair with a cup of hot tea or coffee for a delightful afternoon treat.