Blueberry Cupcakes with Lemon Cream Cheese Frosting
Fresh blueberry cupcakes topped with lemon-kissed cream cheese frosting. A perfect summer-time dessert!
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Servings: 12 cupcakes
Ingredients
- Cupcakes:
- 1 + 2/3 cups cake flour not self-rising
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream
- 1 + 1/4 cups blueberries
- Frosting:
- 10 tablespoons butter room temperature
- 8 ounces cream cheese room temperature
- 1 teaspoon fresh lemon zest just the yellow part not the pith
- 1/2 teaspoon pure vanilla extract
- 3 + 1/2 cups confectioners' sugar sifted
Instructions
Make the cupcakes:
- Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking cups.
- Sift together flour, baking soda, baking powder and salt.
- Beat the butter and sugar together on high speed until pale and fluffy about 3 minutes. Beat in eggs 1 at a time then vanilla.
- Scrape down sides of the bowl. On low speed beat in flour in 3 additions alternating with sour cream starting and ending with flour. Fold in blueberries.
- Fill baking cups 2/3 full.
- Bake about 20 minutes until toothpick comes out clean with a few moist crumbs - not raw batter - attached. Cool completely on wire racks before frosting.
Make the frosting:
- On medium speed beat the butter and cream cheese together until fluffy, 2 to 3 minutes. On low speed beat in vanilla, lemon zest and confectioners' sugar. Turn up to medium speed and beat until light and fluffy 4 - 5 minutes. Refrigerate frosting 20 minutes.
- Frost cupcakes. Store in refrigerator and bring to room temperature before eating.