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1. Preheat and Prep:
Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Make the Cupcake Batter:
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Fold in the blueberries gently.
4. Bake:
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 the cupcakes to cool completely on a wire rack.
5. Make the Lemon Cream Cheese Frosting:
Beat together the cream cheese and butter until smooth.
Gradually add the powdered sugar, mixing until well combined.
Add the vanilla extract, lemon juice, and lemon zest, and beat until smooth and fluffy.
6. Frost the Cupcakes:
Frost the cooled cupcakes with the lemon cream cheese frosting.
7. Lemon Drizzle:
For the lemon drizzle, whisk together lemon juice and powdered sugar until smooth.
Drizzle the glaze over the frosting.
8. Garnish and Serve:
Garnish with additional blueberries, if desired, and serve these delightful cupcakes!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories per Serving: 280 kcal
Servings: 12 cupcakes
Enjoy these sweet and tangy cupcakes, perfect for springtime, picnics, or a special treat! 🍰🍋🫐
