Lemon and Blueberry Cupcakes

photo (26)

Happy Friday! I brought these cupcakes to a pot luck lunch at work this week (shout out to all of my awesome ARC co-workers!). They were a hit and definitely blog worthy — yes, not everything I make makes it to you guys. It has to meet a certain standard, and I’m keeping the standards high!

I love the spring/summer flavors of the lemon and blueberry combo. And seriously can you ever go wrong if something is covered in cream cheese frosting? No way! That reminds me, it’s almost summer which means almost time to make fruit pizza! One of my family favs, my dad and brother especially love it 🙂

Lemon Blueberry Cupcakes

  • 1 1/2 cups plus 2 tablespoons flour, divided
  • 1 1/2 teaspoons baking powder
  • 8 tablespoons unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons sugar
  • zest of 1 lemon
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons milk, room temperature
  • 1 cup fresh blueberries

Lemon Cream Cheese Frosting:

  • 8 oz. cream cheese, room temperature
  • 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon fresh lemon juice
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar


  1. In a mixer cream together the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time, mixing well after each. Beat in the vanilla and lemon juice. In a small bowl combine the flour and baking powder. Add half of the dry ingredients into the wet ingredients, mixing until just combined. Blend in the milk. Mix in the remaining dry ingredients, until just incorporated.
  2. In a small bowl toss the blueberries with the 2 tablespoons of flour (this helps them to not fall to the bottom of the cupcakes). Gently fold the blueberries into the cupcake batter.
  3. Line muffin tins with paper cupcake liners. Spoon an even amount of batter in each until they are 3/4 full. Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tins for 5 minutes, then remove.
  4. To make the cream cheese frosting beat the butter and cream cheese together on high speed until light and fluffy. Add the lemon zest, juice and vanilla, mix well. Gradually beat in the powdered sugar until well incorporated. Chill slightly if desired, then frost cupcakes when they are completely cooled.

Makes about 17 cupcakes.

Adapted from Annie’s Eats

photo (25)



Filed under Sweet indulgences

4 responses to “Lemon and Blueberry Cupcakes

  1. Rachel

    Are you kidding me. I can’t believe I missed these. When I saw the picture my mouth started watering. I LOVE lemon. Darn it, but nice work Leeann:)

    Liked by 1 person

  2. Darn it is right!! We missed you! I’ll for sure have to make them again 🙂


  3. Mary Terri

    Oh my gosh….these look amazing! You’ll have to make them for the next family function :-)!!!!

    Liked by 1 person

  4. Kdub

    These look AWESOME!! Mmmm:)

    Liked by 1 person

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