Lemon Blueberry with Cream Cheese (Print Version)

# Ingredients:

→ Cupcake Batter

01 - 1 and 1/2 cups (188g) all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup (113g) unsalted butter, softened to room temperature
05 - 1 cup (200g) granulated sugar
06 - 1 Tablespoon lemon zest
07 - 2 large eggs, at room temperature
08 - 1 and 1/2 teaspoons pure vanilla extract
09 - 1/2 cup (120ml) whole milk or buttermilk, at room temperature
10 - 1/4 cup (60ml) fresh lemon juice
11 - 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon all-purpose flour

→ Cream Cheese Frosting

12 - 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
13 - 1/4 cup (56g) unsalted butter, softened to room temperature
14 - 2 cups (240g) confectioners' sugar
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

→ Optional Garnish

17 - Lemon slices
18 - Extra blueberries

# Instructions:

01 - Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so prepare for a second batch.
02 - Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
03 - Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed in a large bowl until creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
04 - Add eggs and vanilla extract. Beat on medium-high speed until combined, about 1 minute. Scrape down the sides of the bowl as needed.
05 - On low mixer speed, gradually add the dry ingredients while streaming in the milk and lemon juice. Beat until just combined. Gently fold in the floured blueberries. Avoid overmixing.
06 - Pour or spoon the batter into the liners, filling only two-thirds full to prevent overflow.
07 - Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11–13 minutes at the same temperature. Cool the cupcakes completely before frosting.
08 - In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then at medium-high speed for 2 minutes until fully combined. Chill frosting for 20 minutes if piping intricate designs.
09 - Frost cooled cupcakes using a piping bag or spatula. Garnish with optional lemon slices or blueberries, if desired.
10 - Refrigerate decorated cupcakes uncovered for at least 20 minutes before serving to set the frosting. Store leftovers covered in the refrigerator for up to 5 days.

# Notes:

01 - Room temperature ingredients help the batter mix evenly and ensure better texture.
02 - Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw in the refrigerator.

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