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Lemon Blueberry Cupcakes Recipe

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5 from 408 reviews

Delight in these refreshing Lemon Blueberry Cupcakes featuring moist, tender cake bursting with fresh blueberries and a bright lemon flavor, topped with a creamy lemon cream cheese frosting. Perfect for spring and summer gatherings or anytime you crave a zesty, sweet treat.

Ingredients

Scale

For the Cupcakes

  • 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 (do not thaw if frozen)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional)
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting

  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 (8 ounce) block full-fat cream cheese, very soft
  • 4 cups confectioners’ sugar
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional)
  • 1/2 teaspoon finely grated lemon zest

For Decoration (Optional)

  • 1 teaspoon freshly grated lemon zest
  • 1/2 cup fresh blueberries

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside.
  3. Combine Wet Ingredients and Coat Blueberries: In another bowl, whisk sour cream, milk, and 2 tablespoons of lemon juice until smooth. Place blueberries in a small bowl, toss with remaining lemon juice, then coat evenly with the remaining 2 tablespoons plus 2 teaspoons of flour to prevent sinking.
  4. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add granulated sugar and lemon extract (if using), and beat until combined.
  5. Add Eggs: Mix in the egg and egg yolk until fully incorporated.
  6. Incorporate Dry and Wet Mixtures: Reduce mixer speed to low. Add half of the dry flour mixture, mixing just until combined (about 5 seconds). Then add half of the sour cream mixture, mixing just until combined. Repeat with remaining flour and sour cream mixtures, mixing gently to avoid overmixing.
  7. Fold in Blueberries and Lemon Zest: Using a rubber spatula, gently fold in the floured blueberries and lemon zest ensuring even distribution without breaking the berries.
  8. Fill Muffin Cups and Bake: Spoon batter into the prepared muffin cups, filling each about 3/4 full. Bake 16-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Prepare Frosting: In a medium bowl, beat the butter and cream cheese on medium speed until smooth and creamy. Gradually add confectioners’ sugar and lemon juice on low speed until light and fluffy, about 2 minutes. Add vanilla extract, lemon extract (if using), and lemon zest; beat to combine. If needed, add 1 teaspoon milk or cream to adjust consistency.
  11. Frost Cupcakes: Pipe or spread the lemon cream cheese frosting evenly over cooled cupcakes.
  12. Decorate: Optionally, garnish each cupcake with a pinch of freshly grated lemon zest and fresh blueberries for a pretty finishing touch.
  13. Storage: Unfrosted cupcakes can be frozen in a freezer-safe bag for up to 2 months. Frost before serving.

Notes

  • Do not thaw frozen blueberries before adding; coating them with flour prevents sinking in the batter.
  • Use room temperature ingredients for the best texture and mixing results.
  • Lemon extract is optional but enhances the lemon flavor dramatically.
  • Frosting consistency can be adjusted with a teaspoon of milk or cream if too thick.
  • To store, keep cupcakes in an airtight container in the refrigerator if frosted, or freeze unfrosted as per instructions.

Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry cupcakes, cream cheese frosting, lemon dessert, spring cupcakes, summer cupcakes

Find it online: https://amayaharis.com/lemon-blueberry-cupcakes-recipe/