Lemon Blueberry Cupcakes
User Reviews
5
2 reviews
Excellent
Lemon Blueberry Cupcakes
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These Lemon Blueberry Cupcakes are bursting with vanilla, fresh blueberries and a hint of lemon. Piled high with a delicious lemon buttercream frosting and of course, it wouldn’t be a cupcake with out SPRINKLES!
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Ingredients
Vanilla Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 egg large
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- lemon zest of 1
- 2 tablespoons lemon juice
- 1 cup blueberries
Lemon Buttercream Frosting:
- 1 cup unsalted butter softened
- 2 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
- yellow sprinkles
- Blueberry for topping, extra
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large bowl, using an electric or stand mixer on medium speed, whisk 2 large eggs and 1 cup granulated sugar for about 2 minutes, or until light and creamy.
- Add the ½ cup softened unsalted butter and 1 ½ teaspoons vanilla extract and whisk on low speed for about 1 minute, or until well blended. Add the flour mixture to the egg mixture on low speed until incorporated, do not overmix! Add the ½ cup sour cream, zest of 1 lemon, and 2 tablespoons lemon juice and beat until smooth. Fold in 1 cup blueberries.
- Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool before frosting.
Lemon Buttercream Frosting:
- Mix 1 cup softened unsalted butter on medium speed with an electric or stand mixer for about 30 seconds until smooth and creamy.
- Add the 2 ½ cups powdered sugar, ¼ teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 tablespoon heavy whipping cream. Increase to high speed and beat for 3 minutes. Add more cream if needed for a smoother consistency.
- Frost the cupcakes using a piping bag or knife. Top with yellow sprinkles and extra blueberries,.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
95mg
(32%)
Sodium
94mg
(4%)
Potassium
68mg
(1%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
833IU
(17%)
Vitamin C
3mg
(3%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 95mg | 32% |
| Sodium | 94mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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