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Blueberry Muffin Cupcakes with Lemon Cream Cheese Frosting

Servings: 15 cupcakes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Is it a muffin? Is it a cupcake? It's both! These blueberry muffin cupcakes with lemon cream cheese frosting are perfect for a brunch or shower party.
Blueberry muffin cupcakes with lemon cream cheese frosting
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Ingredients

For the cupcakes:

  • 1/2 cup unsalted butter (113 grams)
  • 3/4 cup granulated sugar (170 grams)
  • 3/4 cup buttermilk (177 ml, 6 fl oz)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 dry pint blueberries

For the frosting:

  • 8 ounces cream cheese (227 grams), at room temperature
  • 1/2 cup unsalted butter (113 grams), at room temperature
  • 4 cups powdered sugar (455 grams), sifted
  • 1 tablespoon milk or heavy cream
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract , optional

Instructions

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.
NOTES:
  • Lemon extract is optional, but will help boost lemon flavor.

Nutrition

Calories: 414kcal, Carbohydrates: 59g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 72mg, Sodium: 130mg, Potassium: 132mg, Fiber: 1g, Sugar: 45g, Vitamin A: 643IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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