Detailed Directions and Instructions
Step 1: Prepare the Oven and Muffin Tin
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time into the butter-sugar mixture. Next, stir in the vanilla extract and lemon zest until evenly mixed.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries, being careful not to crush them.
Step 7: Fill Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow for rising.
Step 8: Bake Cupcakes
Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin before transferring them to a wire rack.
Step 10: Prepare the Frosting
In a mixing bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth.
Step 11: Add Sugar and Flavor
Gradually add the powdered sugar to the cream cheese mixture. Mix in the vanilla extract and lemon juice, continuing to blend until the frosting is smooth and creamy.
Step 12: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Step 13: Garnish
Garnish each frosted cupcake with a slice of lemon for an elegant touch.
Notes
Note 1: Room Temperature Ingredients
For best results, ensure that the butter and cream cheese are at room temperature before mixing. This helps achieve a smooth and creamy texture.
Note 2: Fresh Blueberries
Using fresh blueberries is recommended for better flavor and texture. If using frozen blueberries, do not thaw them to prevent the batter from turning blue.
Note 3: Storage
Store any leftover cupcakes in an airtight container in the refrigerator to maintain freshness. Allow them to come to room temperature before serving for the best taste.
Note 4: Serving Size
This recipe yields 12 luxurious blueberry cheesecake cupcakes, ideal for sharing at gatherings or special occasions.
Note 5: Calories
Each cupcake contains approximately 350 calories. Adjust portion sizes as needed.
