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Fluffy Blueberry Lemon Star Cupcakes with Easy Homemade Whipped Frosting

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Light and fluffy star-shaped cupcakes bursting with fresh blueberries and bright lemon flavor, topped with a delicate whipped cream frosting. Perfect for celebrations or a cozy treat any day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest (from about 1 medium lemon)
  • 2 tablespoons fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, rinsed and patted dry
  • 1 cup (240ml) cold heavy whipping cream
  • ¼ cup (30g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • ½ teaspoon fresh lemon zest (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease star-shaped cupcake pans or line with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix gently just until combined.
  7. Fold in blueberries gently with a rubber spatula, being careful not to crush them.
  8. Spoon batter into prepared pans, filling each about 2/3 full. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat cold heavy cream, powdered sugar, vanilla extract, and lemon zest on high speed until stiff peaks form. Do not overbeat.
  11. Frost cooled cupcakes using a piping bag with star tip or a spatula. Garnish with extra lemon zest or blueberries if desired.

Notes

Use room temperature ingredients for best results. Gently fold in blueberries to avoid bursting. Chill mixing bowl and beaters before whipping frosting. If batter is too thick, add a splash more milk. Frost cupcakes only when completely cool to prevent melting. Frozen blueberries can be used if thawed and drained well. Toss blueberries in flour before folding to prevent sinking.

Nutrition

Keywords: blueberry cupcakes, lemon cupcakes, whipped frosting, star-shaped cupcakes, easy cupcakes, homemade frosting, blueberry lemon dessert

Find it online: https://gleefulfork.com/fluffy-blueberry-lemon-star-cupcakes-recipe-easy-homemade-whipped-frosting/