Lemon Blueberry Cupcakes

These lemon blueberry cupcakes are supremely soft and moist with fresh lemon flavor. Sweet blueberries dot every single bite and you can finish them off with my tangy, ultra creamy cream cheese frosting. Tasters and readers have been raving about this recipe for years!

Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 Tablespoon lemon zest
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk or buttermilk, at room temperature
1/4 cup (60ml) fresh lemon juice
1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour

Cream Cheese Frosting

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
1 teaspoon pure vanilla extract
pinch salt
optional: lemon slices and extra blueberries for garnish

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you’ll have a 2nd batch.
Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed,