Is it a muffin? Is it a cupcake? It’s both! And these blueberry muffin cupcakes with lemon cream cheese frosting are perfect for a brunch or shower party.
These muffin cupcakes are my secret weapon when it comes to throwing a brunch party. They’re a little bit breakfast, a little bit party food, and a beautiful centerpiece to any buffet spread. And people go nuts for them! Planning a special Mother’s Day brunch or shower party? Look no further.
All I did was take my favorite blueberry muffin recipe and add a swirl of lemon cream cheese frosting. It’s a simple addition with big impact. The muffins are packed with lots of fresh blueberries and brown butter so they’re pretty perfect on their own, but then when you add a lemon-scented rich cream cheese icing? Wow!
These blueberry muffin cupcakes are one show-stopping, crowd-pleasing heckuva treat.
baking tip:How to bake a perfect muffin
- Don’t overmix the batter. Overmixing can produce tough and deflated muffins. Stop mixing just when streaks of flour are no longer visible, some lumps are okay.
- Fill muffin cups a generous 3/4 way full. Filling any higher will cause them to spill out of the cup and produce a flat-topped muffin, but filling them too low doesn’t give the muffin enough batter to rise to nice domed height.
- Don’t overbake. Muffins are done when the center springs back when gently pressed.
- Remove muffins from the pan as soon as they are just cool enough to touch. Do not let them cool completely in the pan or they will be overbaked and soggy on the bottom. I usually let them cool in the pan only 1-2 minutes.
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Blueberry Muffin Cupcakes with Lemon Cream Cheese Frosting
For the cupcakes:
- 1/2 cup (113 grams) unsalted butter
- 3/4 cup (170 grams) sugar
- 3/4 cup (177 ml, 6 fl oz) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (6 grams) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/4 teaspoon (1 gram) salt
- 1 dry pint blueberries
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 4 cups (455 grams) powdered sugar, sifted
- 1 tablespoon milk or heavy cream
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
To make the cupcakes:
- Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter.
- In a small saucepan, cook the butter over medium low heat until browned, swirling the pan as needed to promote even cooking. Set aside to cool.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the browned butter, 3/4 cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add to the dry ingredients and stir until just combined. Fold in the blueberries.
- Spoon the batter into the prepared muffin pan, filling each cup 3/4 full. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
To make the frosting:
- Beat together the butter and cream cheese until smooth. Add the powdered sugar, milk or cream, lemon zest, vanilla extract and lemon extract (if using). Beat at medium high speed for 2-3 minutes until light and creamy.
- Frost the cupcakes with the cream cheese buttercream. Garnish with fresh blueberries, if desired.
- Store cupcakes in the fridge for up to a few days.
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This recipe was originally published April 2013.