Lemon Blueberry Cupcakes
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Sally's Baking Addiction · by Sally★ 4.7

Lemon Blueberry Cupcakes

NUTRITION · PER SERVING160M COOK
CAL 16%·PRO 8%
CARBS 41G53% OF CAL
2G FIBER9G OTHER31G TOTAL SUGAR
FAT 15G44% OF CAL
8G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light, fluffy lemon blueberry cupcakes topped with creamy cheese frosting. Bright citrus and tart berries make these feel fresh and summery.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk or buttermilk, at room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • optional for garnish: lemon slices and extra blueberries
PREP
20M
SODIUM
172MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.