Lemon Blueberry Cupcakes with Blueberry Cream Cheese Frosting

These lemon blueberry cupcakes are bursting with fresh blueberries and bright lemon juice, topped with a homemade blueberry cream cheese frosting made from a real blueberry jam reduction.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Comfort Food, Date Night, Dessert, Easy Recipes, The Cooking Mawma

Servings: cupcakes

Equipment

Saucepan
Muffin Tin
Mixing Bowl

Ingredients

For Cupcakes

1 stick unsalted butter, melted
3/4 cup granulated sugar
2 eggs
1/2 cup milk
8 tsp fresh lemon juice juice from about 1.5 lemons
1 2/3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1.5 cups fresh blueberries tossed in a squeeze of lemon juice + 1 tbsp flour

For the Frosting

2/3 cup fresh blueberries
1 1/3 tbsp granulated sugar
2/3 cup salted butter softened
1.5 8oz packages of cream cheese softened
3 cups powdered sugar
1 tbsp vanilla extract

Instructions

To Make Cupcakes

Preheat oven to 350. In a bowl, combine butter and sugar until creamy.
Add eggs and combine until just mixed.
Add milk, lemon juice and mix again.
Add flour and salt and combine until batter forms.
Toss blueberries in 1 tbsp flour and a squeeze of lemon juice. Fold blueberries into batter.
Transfer to greased cupcake pan. Bake for 25-30 minutes or until inside of toothpick comes out clean.

To Make Frosting

In a medium saucepan, heat blueberries and sugar over medium heat. Use a masher to break down blueberries once softened, cooking for 8-10 mins until blueberries are thick like a jam paste.
Remove from heat and let cool (I tossed it in the refrigerator for 15 minutes). Beat together cream cheese and butter until light and fluffy (about 2-3 mins).
Add vanilla and mix.
Add powdered sugar 1 cup at a time.
Fold in blueberry jam and top on cooled cupcakes. Enjoy!

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