smooth, light and moist lemon cupcakes loaded with clean blueberries and topped with an clean lemon cream cheese frosting. those Lemon Blueberry Cupcakes are the appropriate dessert for spring or summer time!
route Dessert
cuisine American
keyword lemon blueberry cupcakes
Prep Time forty five mins
prepare dinner Time 20 minutes
total Time 1 hour five minutes
Yields 14 cupcakes
components
For the lemon cupcakes:
1 and 1/2 cups (a hundred ninety grams) all-reason flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
half teaspoon salt
half of cup (115 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar
2 massive eggs room temperature
1 and 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 tablespoons (45 ml) fresh lemon juice
Zest of two medium lemons
half of cup (one hundred twenty ml) buttermilk
3/four cup (110 grams) clean blueberries + 1 teaspoon all-reason flour
For the lemon cream cheese frosting:
eight oz brick-fashion cream cheese softened to room temperature
1/2 cup (one hundred fifteen grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon lemon extract
commands
To make the lemon cupcakes:
Preheat oven to 350°F. Line standard 12-be counted muffin pans (or one 24-depend muffin pan) with 14 cupcake liners and set apart.
In a huge mixing bowl, whisk together the flour, baking powder, and salt. Set apart.
inside the bowl of a stand mixer equipped with the paddle attachment, or in a huge blending bowl using a mixer, beat the butter and granulated sugar together until mild and fluffy (approximately 4-5 minutes). mix in every egg one after the other, then the vanilla extract, ensuring to combine properly after each addition. upload the lemon juice, lemon zest, and lemon extract and mix until properly mixed. The mixture may look curdled at this point, this is k.
mix within the dry substances in three additions alternating with the buttermilk ensuring to combine properly after every addition. Use a rubber spatula or spoon to show the batter and make certain the entirety is properly mixed.
Toss the blueberries with the teaspoon of flour and gently fold them into the batter.
evenly distribute the batter between all 14 cupcake liners, ensuring to best fill them approximately three/4 of the manner full. Bake in separate batches at 350°F for 17-22 mins or until a toothpick inserted into the middle of the cupcakes comes out smooth and the tops spring back whilst gently touched.
dispose of from the oven, then cautiously dispose of the cupcakes from the pan and switch to a wire rack to chill.
To make the lemon cream cheese frosting:
inside the bowl of a stand mixer geared up with the paddle attachment, or in a big blending bowl the use of a mixer, beat the cream cheese till smooth. upload the butter and blend for approximately 30 seconds-1 minute till well combined and smooth. add the powdered sugar and lemon extract and retain blending until completely blended, scraping down the edges of the bowl as needed.
Pipe the frosting on the cooled cupcakes, serve, and revel in!
Recipe Notes
store frosted cupcakes in an airtight box inside the refrigerator for as much as four days.
To make beforehand: keep cooled cupcakes in an hermetic container inside the refrigerator or at room temperature for up to 2 days. Frosting can be organized 2-3 days in advance, cowl tightly, and shop in the refrigerator. permit cupcakes and frosting to come to room temperature, mix the frosting if needed, and pipe onto the cupcakes.
Freezing commands: Cupcakes will freeze properly for up to 3 months. save in a freezer bag/field, thaw in a single day within the refrigerator and convey to room temperature earlier than frosting. Frosting will also freeze well for up to 3 months, thaw overnight inside the refrigerator, carry to room temperature and blend properly earlier than frosting cupcakes.
