Description
Homemade blueberry cupcakes with lemon cream cheese frosting bring summer sweetness to dessert tables. Delicate crumb and tangy frosting create perfect balance, delighting palates with fresh fruit and creamy richness.
Ingredients
Scale
- 1 ¼ cups (296 ml) cake flour (not self-rising)
- 1 + ¼ cups (180 g) blueberries
- 2 large eggs
- 8 oz (226 g) cream cheese (room temperature)
- 3 ¼ cups (390 g) confectioners’ sugar (sifted)
- 1 stick (113 g) unsalted butter (softened)
- 10 tbsps (142 g) butter (room temperature)
- ¼ cup (60 ml) sour cream
- ¼ cup (50 g) granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon zest
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp pure vanilla extract
Instructions
- Prepare Workspace: Arrange oven rack in center position and preheat to 375°F. Line standard muffin tin with cupcake liners.
- Combine Dry Ingredients: Sift flour, baking soda, baking powder, and salt together in a medium bowl to eliminate potential lumps and ensure uniform texture.
- Create Butter Mixture: Cream butter and sugar using electric mixer until light and airy, approximately 3 minutes. Integrate eggs individually, then blend in vanilla extract until thoroughly incorporated.
- Develop Batter: Reduce mixer speed to low, gradually introducing dry ingredients and sour cream in alternating increments. Fold gently to maintain batter’s delicate structure, mixing only until ingredients are just combined.
- Incorporate Blueberries: Delicately fold fresh blueberries throughout batter, ensuring even distribution without crushing the fruit.
- Fill and Bake: Portion batter evenly into prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes until a toothpick emerges with minimal moist crumbs.
- Cool Cupcakes: Allow cupcakes to rest in pan for 5 minutes, then transfer to wire rack for complete cooling.
- Prepare Frosting: Whip cream cheese and butter until smooth and creamy. Introduce vanilla extract, lemon zest, and confectioners’ sugar, beating until light and fluffy.
- Finish and Serve: Chill frosting briefly to set consistency, then generously pipe or spread atop completely cooled cupcakes.
Notes
- Prevent Overmixing: Gently fold ingredients to maintain a light, tender cupcake texture and avoid tough, dense results.
- Distribute Blueberries Evenly: Toss fresh blueberries in a light coating of flour before folding into batter to prevent sinking and ensure consistent berry distribution.
- Check Cupcake Doneness: Use the toothpick test – a clean toothpick with just a few moist crumbs indicates perfectly baked cupcakes, preventing dry or undercooked centers.
- Chill Frosting Smartly: Refrigerate frosting briefly to achieve the ideal piping consistency, making it easier to create beautiful, stable frosting swirls on cupcakes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 302
- Sugar: 34 g
- Sodium: 134 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 54 mg