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–+ servings
Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes that Spark Joy in Every Bite

These Lemon Blueberry Cupcakes are a delightful treat, combining tangy lemons and sweet blueberries, perfect for any gathering.
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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: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 2 teaspoons Baking Powder ensure they're fresh
  • 1/2 teaspoon Baking Soda ensure they're fresh
  • 1/4 teaspoon Salt balances sweetness
  • 1 cup Full-Fat Sour Cream Greek yogurt can be a lower-fat substitute
  • 1/2 cup Whole Milk almond milk serves as a dairy-free option
  • 1/4 cup Fresh Lemon Juice fresh is preferable
  • 1 cup Blueberries (Fresh/Frozen) fresh blueberries are ideal
  • 1/2 cup Unsalted Butter soften to room temperature
  • 1 cup Granulated Sugar
  • 1 teaspoon Lemon Extract optional
  • 1 Large Egg
  • 1 Large Egg Yolk for added moisture
  • 1 tablespoon Finely Grated Lemon Zest orange zest can be used for a different twist
For the Frosting
  • 1/2 cup Unsalted Butter very soft for smooth texture
  • 8 oz Cream Cheese room temperature is best
  • 2 cups Powdered Sugar adjust for desired sweetness
  • 2 tablespoons Fresh Lemon Juice use fresh for vibrant flavor
  • 1 tablespoon Lemon Zest use fresh for vibrant flavor

Equipment

  • mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • electric mixer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine the all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl.
  3. In another bowl, whisk together the sour cream, whole milk, and fresh lemon juice.
  4. Toss the blueberries with the remaining lemon juice and a sprinkle of flour.
  5. Cream the softened butter and sugar together with an electric mixer until light and fluffy.
  6. Gradually mix in the flour and sour cream mixtures alternately.
  7. Fold in the prepared blueberries and lemon zest.
  8. Fill each muffin cup about three-quarters full and bake for 16-20 minutes.
  9. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack.
  10. Beat together the softened butter and cream cheese for the frosting until smooth.
  11. Add powdered sugar, lemon juice, and zest, mixing until fluffy.
  12. Frost each cupcake once cooled completely.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 40gProtein: 2gFat: 13gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are fresh for the best results. Store unfrosted cupcakes in an airtight container for up to 48 hours.

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