Lemon Blueberry Cupcakes

I don't know about you, but I am so ready for spring and everything it has to offer...warm weather, grilling out, floral dresses, flip flops, baseball games, spring veggies, and eating dinner on the back deck. 

These cupcakes are just what you need for those spring days...they're like a burst of spring time yummyiness in your mouth!

I know I've made some pretty delicious desserts, but I'm pretty sure this one jumped to the top of my list after the first bite.

The sweet and moist lemony cake is super light and airy with soft and gooey blueberries scattered throughout. Then, it's topped with a rich and smooth cream cheese frosting with a hint of lemon zest. This is seriously one of the best combos ever.

Make them. You will not be disappointed! :)

Lemon Blueberry Cupcakes

Recipe adapted from Food Network

Ingredients:

for the cupcakes: 

3 cups all-purpose flour, plus 2 tablespoons, divided

1 tablespoon baking powder
1/2 teaspoon salt 

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature 

zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk*
2 cups fresh blueberries, plus more for garnish

for the frosting:
1 stick of unsalted butter, room temperature
4 oz cream cheese, softened
4-5 cups of powdered sugar
zest of one lemon
1-2 tablespoons lemon juice

Directions:

for the cupcakes:

Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, baking powder, and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the buttermilk, ending with dry mixture.

 

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the batter. Divide the batter evenly between the prepared liners, filling each about 2/3 full. Bake 16-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

*If you don't have buttermilk on hand, just combine 1 cup of milk with 1 tablespoon of white vinegar. Let it sit for about 5 minutes before using. 

for the frosting:

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.