adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry Cupcakes with Lemon Cream Cheese Frosting
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Delicious blueberry cupcakes with lemon cream cheese frosting - ideal for any occasion!
Ingredients:
  • 0.5 cup salted butter, softened
  • 0.5 (8 ounce) package cream cheese, softened
  • 2 cups white sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 (8 ounce) carton sour cream
  • 1 (16 ounce) box powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice, or more as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line two (12-cup) muffin pans with 24 paper baking cups.
  • Using a stand mixer with the paddle attachment, blend butter and cream cheese at medium speed until creamy, about 1 minute. Slowly incorporate sugar and beat until light and fluffy, for 2 to 3 minutes. Add eggs one at a time, mixing until blended after each addition. Stir in vanilla, lemon juice, and lemon zest.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this flour mixture to the butter mixture along with sour cream on low speed, blending just until combined after each addition, starting and finishing with the flour mixture. Carefully fold in the blueberries. Scoop the batter into prepared baking cups, filling each about 2/3 full with roughly 1/4 cup of batter each.
  • Bake in the preheated oven for 22 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Let the cakes cool in the pans on wire racks for 5 minutes before transferring them to wire racks to cool completely, about 30 minutes.
  • In a stand mixer with the paddle attachment, blend cream cheese and butter until light and fluffy. Gradually mix in powdered sugar, zest, and 1 teaspoon lemon juice. Increase speed and beat until fluffy, adding extra 1 teaspoon lemon juice if needed. Use frosting to top cupcakes by piping or spreading.

Similar Recipes