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Lemon Blueberry Cupcakes

Delicious Lemon Blueberry Cupcakes for a Sweet Summer Treat

These Lemon Blueberry Cupcakes offer a delightful burst of freshness, perfect for summer celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1¾ cups all-purpose flour Cake flour can lighten them up even more.
  • 1½ teaspoons baking powder Acts as a leavening agent.
  • ½ teaspoon baking soda Balances out acidity.
  • ½ teaspoon salt Enhances flavors.
  • ½ cup full-fat sour cream Greek yogurt works in a pinch.
  • ½ cup whole milk Buttermilk offers a tangy twist.
  • 2 tablespoons fresh lemon juice Adds acidity and flavor.
  • 1 cup fresh or frozen blueberries Toss frozen blueberries in without thawing.
  • ½ cup unsalted butter Use at room temperature.
  • 1 cup granulated sugar Sweetens and helps with browning.
  • 1 teaspoon lemon extract Optional but enhances flavor.
  • 1 large egg Room temperature.
  • 1 large egg yolk Room temperature.
  • 1 tablespoon finely grated lemon zest Intensifies lemon flavor.
For the Cream Cheese Frosting
  • 8 ounces cream cheese Softened for easy mixing.
  • ¼ cup unsalted butter Softened for easy mixing.
  • 2 cups confectioners' sugar Sweetens and thickens frosting.
  • 1 teaspoon vanilla extract Optional for added depth.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • spatula
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sour cream, milk, and lemon juice.
  4. Toss blueberries with lemon juice and a spoonful of flour from the dry ingredients.
  5. Beat butter until creamy, then gradually add sugar and beat until light and fluffy.
  6. Add egg and egg yolk to the butter mixture and beat until combined.
  7. Alternate adding the dry and wet mixtures to the butter mixture until just combined.
  8. Gently fold in blueberries and lemon zest.
  9. Fill muffin cups about ¾ full with the batter.
  10. Bake for 16-20 minutes, or until a toothpick comes out clean.
  11. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  12. For the frosting, beat cream cheese and butter until creamy, then add sugar, lemon juice, and vanilla.
  13. Frost each cooled cupcake and decorate with lemon zest and blueberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for optimal mixing.

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