Lemon Blueberry Cupcakes
Yield: 24-28 cupcakes
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh blueberries plus more for garnish
  • 1 cup (2 sticks) of unsalted butter, room temperature
  • 4 oz cream cheese, softened
  • 4-5 cups of powdered sugar
  • zest of one lemon
  • 1-2 tablespoons lemon juice
  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Set aside.
  2. Whisk together flour, baking powder, and salt.
  3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla.
  4. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Gently fold in blueberries.
  5. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes
For the Frosting:
  1. Cream together the butter and cream cheese until thick and creamy.
  2. Add the powdered sugar one cup at a time until mixture is thick and dense. (You make only need 4 cups.)
  3. Add the zest, and juice, one tablespoon at a time until consistency is smooth and spreadable. Swirl or pipe frosting as desired and garnish with blueberries.
Recipe by The Baker Chick at https://www.thebakerchick.com/lemon-blueberry-cupcakes/