Description
Lemon Blueberry Cupcakes are a vibrant and flavorful treat that perfectly balances zesty lemon and sweet blueberries. These delightful cupcakes feature a moist lemon base, dotted with juicy blueberries, and are crowned with a luscious homemade Lemon Cream Cheese Frosting. Ideal for any occasion—from birthday celebrations to cozy afternoon teas—these cupcakes are sure to impress anyone with their bright flavors and beautiful presentation. Whether you’re serving them at a gathering or enjoying them as an afternoon snack, these tasty treats will keep everyone coming back for more.
Ingredients
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice, divided
- 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract, optional but really amps up the lemon flavor
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
- 1/2 cup (1 stick) unsalted butter, very soft for frosting
- (1) 8 ounce block full-fat cream cheese, very soft
- 4 cups confectioners' sugar
- 1 and 1/2 tablespoons fresh lemon juice for frosting
- 1/4 teaspoon vanilla extract for frosting
- 1/4 teaspoon lemon extract for frosting, optional but really amps up the lemon flavor
- 1/2 teaspoon finely grated lemon zest for frosting
- 1 teaspoon freshly grated lemon zest for frosting, optional
- 1/2 cup fresh blueberries for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour (reserve 2 tablespoons for later), baking powder, baking soda, and salt.
- In another large bowl, cream together the softened butter and granulated sugar until smooth. Mix in the sour cream, whole milk, reserved fresh lemon juice (3 tablespoons), egg, egg yolk, and both extracts until well combined.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined; do not overmix.
- Coat the reserved blueberries in the reserved flour from Step 2 before gently folding them into your batter.
- Spoon the batter into prepared muffin tins, filling each liner about two-thirds full. Bake for about 20 minutes or until a toothpick comes out clean.
- Remove from oven and let cool completely on a wire rack before frosting.
- In a mixing bowl, beat together the softened butter and cream cheese until smooth. Gradually add the confectioners' sugar followed by fresh lemon juice, extracts, and zest until fully combined.
- Once cooled, generously frost each cupcake with the lemon cream cheese frosting. Garnish with additional blueberries if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 230
- Sugar: 18g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For an extra lemony flavor, consider adding more zest or lemon juice. Frozen blueberries can be used directly from the freezer; do not thaw them first. Experiment with different fruit toppings like strawberries or raspberries for variety.