Blueberry Lemon Cupcakes
 
 
Brightly flavored lemony cupcakes dotted with juicy blueberries and topped with a lemony cream cheese frosting.
Yield: 16 cupcakes
Ingredients
  • ¾ cup plus 2 tbsp all-purpose flour
  • ¾ cup cake flour
  • 1½ tsp baking posder
  • ¼ tsp salt
  • 8 tbsp unsalted butter, room temperature
  • ¾ cup plus 2 tbsp sugar
  • zest of 1 lemon
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • ½ cup plus 2 tbsp 2% greek yogurt, room temperature
  • 1 cup fresh blueberries
For the frosting
  • 8 oz low-fat cream cheese
  • 5 tbsp unsalted butter, room temperature
  • 1 tbsp lemon juice
  • zest of 1 large lemon
  • 3 cups confectioners' sugar
  • fresh blueberries, to garnish
Instructions
  1. Heat oven to 350. Line cupcake pans with cupcake liners. In a medium bowl, whisk together ¾ cup flour, cake flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddles attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add in the lemon zest and mix to combine. Add in the eggs, one at a time, mixing for 30 seconds after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla and lemon juice.
  3. Turn the mixer to low and add in half the dry ingredients mixture, mixing until just combined. Add in the greek yogurt and mix in. Add the remaining flour and mix until just incorporated.
  4. In a small bowl, toss the blueberries with the remaining flour. Use a spatula to gently fold the blueberries into the cake batter. Divide the batter among the cupcake pans, filling each liner until it's about ¾ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes and then transfer to a wire rack to cool completely.
  5. For the frosting, combine the cream cheese and butter in the bowl of a stand mixer and mix until fluffy, about 3 minutes on medium-high speed. Add in the lemon juice and zest. Beat in the confectioners' sugar on low speed, increasing it as it combines with the butter and cream cheese. Beat until smooth. Frost cooled cupcakes and then garnish with the fresh blueberries.
Notes
adapted from Annie's Eats
Nutrition Information
Serving size: 1 cupcake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/blueberry-lemon-cupcakes-giveaway.html