Blueberry Lemon Cupcakes with Lemon Frosting

I want spring! How about you? Can I interested you in a bluberry lemon cupcake with lemon frosting? I can assure you, with this cupcake you will invite the colors and scent of spring onto your plate. These lemon cupcakes are moist, tart, and have blueberries as an extra bonus. You can omit the blueberries, but I just love the combination of lemon with blueberries. The frosting is prepared with cream cheese and flavored with lemon zest and lemon juice. This cupcake is perfect for any occasion, be it for a birthday, coffee invte, or for Sunday guests. They can be prepared beforehand, but also don’t take that much time to prepare fresh.

Yes, I already have another double lemon cupcake recipe her on the blog, but rest assured, both, the cupcake as well as the frosting is completely different. Whereas the first the dough is different and filled with lemon curd, this one has blueberries. Also, this frosting is prepared with cream cheese and lemon whereas the first is a Swiss Meringue Buttercream, so it does make sense to check out this recipe. As stated, super moist and tart, prefect for a lemon lover.

I didn’t want to make very fancy frosting when I decided for these cupcakes. For that reason I sliced a lemon and took some additional blueberries. I love the simplicity, yet beauty of it. Of course it is entirely up to you how you want to frost these. You may also go for a plain vanilla buttercream, a Swiss Meringue or anything else you enjoy. I love this cream cheese frosting.

Did I convince you to invite spring onto your plate?

Credit: Lemon cupcakes adapted from Sally’s baking addiction

Print Recipe

Lemon Blueberry Cupcakes with Lemon Frosting

Serves: 12 regular size cupcakes

Cooking Time: 30min preparation + 22min of baking

Ingredients

• Cupcakes
• 115 grams of butter, at room temperature
• 150 grams of regular sugar
• 2 eggs, size L
• 1 teaspoon of vanilla extract, see here how to make your own
• 190 grams of all purpose flour
• 2 teaspoons of baking powder
• A pinch of salt
• 120 grams of buttermilk
• Zest and juice of two medium lemons
• 125 grams of blueberries
• 1 tablespoon of all-purpose flour
• 
  
• Lemon Frosting
• 28 grams of all-purpose flour
• 100 grams of regular sugar
• 190 grams/milliliters of milk
• 150 grams of butter, at room temperature
• 150 grams of cream cheese, at room temperature
• Zest of one lemon
• Juice of one medium-sized lemon

Instructions

1

For the cupcakes line a muffin form with 12 cupcake liners. Then preheat oven to 180 degrees Celsius.

2

Cream the soft butter with the sugar until light and fluffy. Then add the eggs and the vanilla extract. Add flour, baking powder, and salt. Only mix until combined, batter will be thick. Add buttermilk and zest and juice of two lemons and cream until batter is silky. Toss the bluebrries in flour and then fold in.

3

Evenly divide the batter between 12 cupcakes and bake for about 22 minutes. Inserted tooth-pick should come out clean. Let cool.

4

Meanwhile for the lemon frosting heat flour, sugar and milk in a pot while stirring. Once bubbly, stir for a minute until it thickens and set aside to cool off. If you haven't, take out butter and cream cheese to come to room temperature.

5

Once at room temperature, beat butter for about two minutes until paler in color. Add the cream cheese and mix for another two minutes. Slowly add the milk mix, one tablespoon at a time. Beat for another minute. When everything is well combined, add zest and lemon juice and mix for another minute.

6

Pipe onto cooled off cupcakes and decorate with slices of lemons and blueberries.

Falls du wie ich ein großer Zitronenfan bist, kann ich dir noch folgende Rezepte ans Herz legen:

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