Description
These delightful cupcakes combine a tender, moist crumb with bursts of fresh berries, all topped with a vibrant and tangy lemon cream cheese frosting. Perfect for any celebration or a sweet everyday treat.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- 1 tbsp lemon zest
- 1 cup (approx. 150g) mixed fresh berries (strawberries, blueberries, raspberries), quartered if large
- 1 tbsp all-purpose flour (for tossing berries)
- For the Lemon Cream Cheese Frosting:
- 8 oz (226g) full-fat cream cheese, cold (straight from the fridge)
- ½ cup (113g) unsalted butter, softened to room temperature
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- 1. Prepare Oven & Dry Ingredients: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt.
- 2. Cream Butter & Sugar: In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
- 3. Add Wet Ingredients: Beat in eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract and 1 tbsp lemon zest.
- 4. Combine Dry & Wet: Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. Mix on low speed just until combined; do not overmix.
- 5. Fold in Berries: In a small bowl, toss fresh berries with 1 tbsp flour. Gently fold floured berries into the batter using a spatula.
- 6. Bake Cupcakes: Divide batter evenly into lined muffin cups, filling two-thirds full. Bake for 18-22 minutes, or until a wooden skewer comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 7. Make Cream Cheese Frosting: In a large bowl, beat room temperature butter until creamy. Add cold cream cheese and beat until just combined and smooth. Gradually add sifted powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- 8. Frost & Serve: Once cupcakes are completely cool, pipe or spread frosting generously onto each cupcake. Garnish with extra berries or lemon zest, if desired. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 20 mins