Lemon blueberry cupcake is a favorite of my daughter's. After many attempts of making a perfect lemon based cupcake, I came across this special one and it worked really nice with frozen blueberries with lemon buttercream frosting.
Source: Annie's Eats, All recipes
3/4 cup plus 2 tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
3/4 cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
1/2 cup plus 2 tbsp. milk, at room temperature
1 cup frozen or fresh blueberries
1 stick butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
3 1/2 cups powdered sugar or less
- Preheat the oven to 350 degrees. Line cupcake tins with 16 paper liners.
- Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the milk, ending with dry mixture. Stir the blueberries with the remainder flour and stir slowly into the batter. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.