Description
These delightful cupcakes combine a moist berry-studded cake with a zesty, creamy lemon cream cheese frosting. A perfect balance of sweet and tart, they are ideal for any occasion.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (approx. 150g) fresh mixed berries (strawberries diced small, blueberries, raspberries)
- 1 tablespoon all-purpose flour (for coating berries)
- For the Lemon Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- 3 ½ – 4 cups (420-480g) powdered sugar, sifted if desired
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- 1. Prepare Oven & Dry Ingredients: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
- 2. Combine Wet Ingredients: In a separate medium bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract until smooth.
- 3. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk just until barely combined and no dry streaks of flour remain. Do not overmix.
- 4. Add Berries: In a small bowl, gently toss the fresh berries with 1 tablespoon of flour. Carefully fold the floured berries into the cupcake batter until evenly distributed.
- 5. Bake Cupcakes: Divide batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 6. Make Frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until creamy (2-3 minutes). Gradually add powdered sugar, beat until fluffy. Beat in lemon juice, lemon zest, and vanilla extract until smooth and fluffy.
- 7. Frost & Serve: Once cupcakes are completely cool, frost with lemon cream cheese frosting. Garnish with fresh berries or extra lemon zest, if desired.
- Prep Time: 20 mins
- Cook Time: 20 mins