Ingredients
– 1 ½ cups all-purpose flour
– 1 ½ tsp baking powder
– ¼ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup milk
– Zest of 1 lemon
– 1 cup fresh blueberries
Lemon Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– Juice and zest of 1 lemon
Lemon Drizzle:
– 2 tbsp lemon juice
– ½ cup powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
4. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in the blueberries gently.
5. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
6. To make the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, mixing until well combined. Add vanilla extract, lemon juice, and lemon zest, and beat until smooth and fluffy.
7. Frost the cooled cupcakes with the lemon cream cheese frosting.
8. For the lemon drizzle, whisk together lemon juice and powdered sugar until smooth. Drizzle over the frosting.
9. Garnish with additional blueberries if desired.
Enjoy!
