Lemon Blueberry Cupcakes
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
15 cupcakes
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Course
Dessert
Lemon Blueberry Cupcakes
Description
The Lemon Blueberry Cupcakes feature a moist batter that includes sour cream and milk, creating a tender crumb enhanced by lemon juice and zest for subtle citrus brightness. Blueberries are tossed with flour and lemon juice to ensure even distribution without sinking during baking. The cupcakes bake in paper liners at 350°F until lightly golden. The accompanying cream cheese frosting incorporates lemon zest and juice to add fresh, tangy layers to the rich, smooth frosting. Optional lemon extract in both batter and frosting amplifies lemon flavor. Cupcakes can be garnished with fresh blueberries and lemon zest for added texture and presentation.
The result is a muffin-like cupcake that balances the tartness of lemon with the sweetness of blueberries and sugar, making it suitable for dessert or a sweet treat with tea or coffee. The addition of cream cheese frosting adds a creamy, slightly tangy topping that pairs well with the citrus notes in the cake itself.
This recipe yields about 15 cupcakes, providing ample servings for gatherings or to keep on hand for snacks. They can be frozen unfrosted for storage, helping preserve freshness until ready to serve.
Ingredients
For the Lemon Blueberry Cupcakes:
- 1 all-purpose flour 3/4 cups plus 2 tablespoons; divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream full-fat
- 1/2 cup milk whole
- 3 tablespoons lemon fresh juice, divided
- 3/4 cup blueberries fresh or frozen, if frozen do not thaw first
- 1/2 cup unsalted butter 1 stick, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract optional, really amps up lemon flavor
- 1 egg plus one egg yolk, at room temperature
- 2 teaspoons lemon finely grated zest
For the Lemon Cream Cheese Frosting:
- 1/2 cup unsalted butter 1 stick; very soft
- cream cheese full-fat, 8 ounce block, very soft
- 4 cups confectioners' sugar
- 1 lemon juice 1/2 tablespoon, fresh
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract optional, really amps up lemon flavor
- 1/2 teaspoon lemon finely grated zest
To Decorate:
- 1 teaspoon lemon zest freshly grated, optional
- 1/2 cup blueberries fresh, optional
Instructions
For the Lemon Blueberry Cupcakes:
- Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
- In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
For the Lemon Cream Cheese Frosting:
- In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
To Decorate:
- Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!
Notes
- The batter makes around 15 cupcakes, allowing for generous servings or leftovers.
- Use fresh or frozen blueberries; if frozen, do not thaw them before adding to the batter.
- For a stronger lemon flavor, consider adding lemon extract as indicated in the recipe.
- Cupcakes can be frozen unfrosted and stored properly for up to two months, then thawed before frosting and serving.
User Reviews
Overall Rating
4.9
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