Lemon Blueberry Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
2. Whisk the flour, baking powder and salt together in a large bowl and set aside.
3. Cream the butter, sugar and lemon zest on medium-high speed for about 3 minutes, scraping down the bowl as needed.
4. Beat in the eggs and vanilla on medium-high for about 1 minute, scraping the bowl again.
5. Add the dry ingredients, then on low speed slowly pour in the milk and lemon juice and mix until just combined.
6. Fold in the blueberries that have been tossed in flour. Do not overmix.
7. Fill the liners two-thirds full. Bake for 18 to 21 minutes, until a toothpick inserted in the centre comes out clean. For mini cupcakes, bake 11 to 13 minutes at the same temperature.
8. Let the cupcakes cool completely before frosting.
9. Beat the cream cheese and butter together on medium speed for about 2 minutes until smooth.
10. Add the sugar, vanilla and salt, beat on low for 30 seconds, then on medium-high for 2 minutes. Add an extra pinch of salt to taste if you like.
11. Refrigerate the frosting for at least 20 minutes first if you plan to pipe intricate designs.
12. Frost the cooled cupcakes and add any garnish. Refrigerate the decorated cupcakes uncovered for at least 20 minutes to set the frosting before serving.
13. Store leftover cupcakes covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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