Name: Blueberry Cupcakes with Lemon Cream Cheese Frosting
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: Salted butter, softened - ½ cup; Cream cheese, softened - ½ (8 ounce) package; White sugar - 2 cups; Eggs, at room temperature - 4 large; Vanilla extract - 2 teaspoons; Lemon juice - 1 tablespoon; Lemon zest - 2 teaspoons; All-purpose flour - 3 cups; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Sour cream - 1 (8 ounce) carton; Fresh blueberries - 1 ½ cups; Cream cheese, softened - 1 (8 ounce) package; Salted butter, softened - ½ cup; Powdered sugar - 1 (16 ounce) box; Lemon zest - 1 teaspoon; Lemon juice, or more as needed - 1 teaspoon

Blueberry Cupcakes with Lemon Cream Cheese Frosting

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Cupcakes with Lemon Cream Cheese Frosting

1. Salted butter, softened - ½ cup

2. Cream cheese, softened - ½ (8 ounce) package

3. White sugar - 2 cups

4. Eggs, at room temperature - 4 large

5. Vanilla extract - 2 teaspoons

6. Lemon juice - 1 tablespoon

7. Lemon zest - 2 teaspoons

8. All-purpose flour - 3 cups

9. Baking powder - 1 teaspoon

10. Baking soda - ½ teaspoon

11. Salt - ½ teaspoon

12. Sour cream - 1 (8 ounce) carton

13. Fresh blueberries - 1 ½ cups

14. Cream cheese, softened - 1 (8 ounce) package

15. Salted butter, softened - ½ cup

16. Powdered sugar - 1 (16 ounce) box

17. Lemon zest - 1 teaspoon

18. Lemon juice, or more as needed - 1 teaspoon

How to cook deliciously - Blueberry Cupcakes with Lemon Cream Cheese Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Place 24 paper baking cups in two (12-cup) muffin pans. Set aside.

2. Stage

Beat butter and cream cheese with a stand mixer fitted with the paddle attachment at medium speed until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla, lemon juice, and lemon zest.

3. Stage

Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture alternately with sour cream on low speed, beating just until blended after each addition, beginning and ending with flour mixture. Gently fold in blueberries. Spoon or scoop batter into prepared baking cups, filling each about 2/3 full (about 1/4 cup batter for each).

4. Stage

Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks and cool completely, about 30 minutes.

5. Stage

For the frosting beat cream cheese and butter with a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add powdered sugar and beat well. Beat in zest and 1 teaspoon lemon juice. Increase speed to medium-high and beat until light and fluffy, adding 1 teaspoon lemon juice if needed to reach desired consistency. Pipe or spread frosting onto cupcakes.