Friday, August 5, 2011

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

These cupcakes are so heavenly!  These scream summer with every light refreshing bite.  And the creamy, pillowy frosting on top makes these one of our all time favorites.  I love how popular cupcakes are right now because I absolutely love making them! Adults and kids alike love them! They are so easy to serve at any get together, no slicing and serving required.  I look forward to sharing many more cupcake recipes with you! 


  • 1 1/2 cups  plus 1 tablespoon all-purpose flour, divided
  • 10 tablespoons granulated sugar (this is between 1/2 cup and 3/4 cup)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup butter, melted
  • large egg
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen blueberries, thawed


  • Preheat oven to 350°.
  • Place 12 cupcake liners into muffin cups.
  • To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.  Sift together 1 1/2 cups flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  • Lemon Cream Cheese Frosting

1 (8 ounce) package cream cheese, room temperature
1/4 cup butter, room temperature
3-4 cups powdered sugar (depending on how sweet you like it)
1 tablespoon lemon juice
1 teaspoon lemon zest

To prepare frosting, place cream cheese, 4 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. If icing is to thick or dry add some more lemon juice.  If to thin, add more powdered sugar.


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  1. Such cute, delicate cupcakes! With my favorite flavors too!

  2. These are some really beautiful cupcakes. I love the combination of lemon and blueberries. I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.

  3. I will definitely link up! Thanks so much for the invite!