Lemon Blueberry Cupcakes

There’s something undeniably special about baking, and when it comes to treats that light up the day, Lemon Blueberry Cupcakes hold a cherished place in my heart. I remember the first time I made these delightful cupcakes for a sunny spring gathering. The bright aroma of fresh lemons filled my kitchen, wrapping around me like a warm hug. As friends gathered, their faces lit up with joy, and I knew I had created something truly magical. Each bite brings together the zesty, refreshing flavor of lemons paired perfectly with plump blueberries, creating a symphony of taste that dances on the palate. Whether it’s a backyard barbecue or a cozy tea party, these cupcakes are the perfect sweet touch to any occasion.

Lemon Blueberry Cupcakes Shopping List

When it comes to baking, quality ingredients are essential. The key players in the Lemon Blueberry Cupcakes are fresh blueberries, zesty lemons, and rich butter. These ingredients work together to create a moist and flavorful cupcake.

• All-purpose flour: The backbone of our cupcakes, providing structure and stability.
• Baking powder: This leavening agent ensures our cupcakes rise beautifully.
• Baking soda: Helps to give a nice lift along with baking powder.
• Salt: Enhances the flavors of all the ingredients.
• Full-fat sour cream: Adds moisture and a slight tanginess to the flavor.
• Whole milk: Contributes to the richness of the batter.
• Fresh lemon juice: Brings brightness and acidity, balancing the sweetness.
• Blueberries: The star of the show, adding bursts of sweetness and color.
• Unsalted butter: Adds flavor and moisture, ensuring a rich cupcake.
• Granulated sugar: Sweetens our batter to perfection.
• Lemon extract: Optional but enhances the lemon flavor.
• Eggs: Provide richness and help bind the ingredients together.
• Lemon zest: Adds intense lemon flavor and aroma.
• Cream cheese: Used for the frosting, giving a tangy, creamy finish.
• Confectioners’ sugar: Sweetens the frosting and gives it a smooth texture.
• Vanilla extract: Adds warmth and depth to the frosting.

The Process for Making Lemon Blueberry Cupcakes

Ready to bring some sunshine into your kitchen? Making Lemon Blueberry Cupcakes is a delightful experience that fills your home with wonderful scents. Follow these steps to create your own batch of delicious cupcakes!

1. Preheat the oven to 350 degrees F. This is an important step to ensure your cupcakes bake evenly. While the oven heats up, prepare your muffin tin by lining it with paper liners.

2. In a medium bowl, whisk together 1 and 3/4 cups of all-purpose flour, baking powder, baking soda, and salt. This is your dry mixture, which forms the base of your cupcakes.

3. In another bowl, combine 1/2 cup of full-fat sour cream, 1/2 cup of whole milk, and 2 tablespoons of fresh lemon juice. Whisk these ingredients until well combined, creating a creamy mixture that adds moisture to the batter.

4. In a small bowl, place 3/4 cup of blueberries and toss them with a bit of the flour mixture to coat them gently. This helps prevent the berries from sinking to the bottom during baking. Set them aside.

5. In a large mixing bowl, beat 1/2 cup of unsalted butter on medium speed until it’s smooth and creamy. This should take about 30 seconds, giving your cupcakes a lovely buttery flavor.

6. Add in 3/4 cup of granulated sugar and 1/2 teaspoon of lemon extract (if using). Continue beating until the mixture is well combined and fluffy.

7. Crack in 1 large egg and 1 egg yolk, mixing them in until fully incorporated. The eggs add richness and help bind the batter.

8. Now, it’s time to mix in the dry and wet ingredients. Start by adding half of the flour mixture to the wet ingredients, mixing on low to combine.

9. Next, pour in half of the sour cream mixture and mix just until combined. Repeat this process with the remaining flour and sour cream mixtures, being careful not to over-mix.

10. Gently fold in the blueberries with a rubber spatula, ensuring they’re evenly distributed throughout the batter.

11. Spoon the batter into the lined muffin cups, filling them about three-quarters full. This gives your cupcakes room to rise beautifully.

12. Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

13. While the cupcakes cool, prepare the frosting. In a medium bowl, beat together 1/2 cup of unsalted butter and 1 (8-ounce) block of cream cheese until creamy. Gradually add in 4 cups of confectioners’ sugar and 1 and 1/2 tablespoons of fresh lemon juice, mixing until light and fluffy.

14. If desired, add 1/4 teaspoon of vanilla extract, 1/4 teaspoon of lemon extract, and some additional lemon zest for an extra flavor boost.

15. Once the cupcakes are completely cool, frost them generously with the creamy lemon frosting. Top with extra blueberries or a sprinkle of lemon zest for a beautiful finish.

Things Worth Knowing

Change It Up

If you’re feeling adventurous, there are endless ways to customize your Lemon Blueberry Cupcakes. Here are some ideas to inspire you!

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the cupcakes unfrosted for up to 2 months. Just make sure they are well-wrapped.
• Flavor variations: Try adding different fruits, like raspberries or strawberries, instead of blueberries for a unique twist.
• Frosting options: Mix up the frosting by using whipped cream or a simple glaze instead of cream cheese frosting.
• Serving suggestions: Pair these cupcakes with a cup of tea or coffee for a delightful afternoon treat.

Serving Suggestions

When it comes to serving Lemon Blueberry Cupcakes, there are countless ways to enjoy them. Here are some ideas:

• Tea Parties: These cupcakes are a delightful addition to any tea party, pairing beautifully with herbal or black teas.
• Picnics: Pack them up for a picnic in the park—easy to transport and utterly delicious!
• Celebrations: Serve at birthdays, graduations, or baby showers for a burst of color and flavor.
• Brunch: Include them in a brunch spread alongside fresh fruit and pastries for a sweet touch.
• Seasonal Occasions: Their bright flavors make them perfect for spring and summer gatherings.

FAQ

Conclusion

In summary, Lemon Blueberry Cupcakes are a delightful treat that brings the flavors of spring to your table. Their combination of zesty lemon and sweet blueberries creates a refreshing and exciting dessert that is sure to please. I encourage you to try making them today and bring a little sunshine into your home!

Lemon Blueberry Cupcakes

Indulge in the vibrant flavors of Lemon Blueberry Cupcakes, a scrumptious treat that combines zesty lemon and sweet blueberries in a moist, fluffy cupcake. Perfect for any occasion, these delightful cupcakes are sure to become your new favorite. Try them tonight for a burst of sunshine!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 15 cupcakes

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1.75 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cups Full-fat sour cream
• 0.5 cups Whole milk
• 3 tablespoons Fresh lemon juice
• 0.75 cups Fresh or frozen blueberries If using frozen, do not thaw first
• 0.5 cups Unsalted butter At room temperature
• 0.75 cups Granulated sugar
• 0.5 teaspoon Lemon extract Optional, but really amps up the lemon flavor
• 1 large Egg Plus one yolk, at room temperature
• 2 teaspoons Finely grated lemon zest
• 0.5 cups Unsalted butter Very soft
• 8 ounces Full-fat cream cheese Very soft
• 4 cups Confectioners' sugar
• 1.5 tablespoons Fresh lemon juice
• 0.25 teaspoon Vanilla extract
• 0.25 teaspoon Lemon extract Optional, but really amps up the lemon flavor
• 0.5 teaspoon Finely grated lemon zest
• 1 teaspoon Freshly grated lemon zest Optional
• 0.5 cups Fresh blueberries Optional

Equipment

• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Whisk

Method

 

1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper liners and set aside.
2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside.
3. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
4. Place the 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.
5. 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.
6. Add in the granulated sugar and lemon extract (if using) and beat until well combined.
7. Add in the egg and egg yolk and mix well.
8. Reduce the mixer speed to low. Add in half of the flour mixture and mix until just combined (this should take about 5 seconds).
9. Add half 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.
10. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
11. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.
12. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
13. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
14. 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.
15. 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.
16. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes.
17. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth.
18. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary.
19. 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.
20. Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

Notes

• You will have enough batter to make 15 cupcakes.
• Cupcakes may be frozen, unfrosted and stored properly, for two months.
• Fresh or frozen blueberries may be used, if using frozen, do not thaw first.
• Lemon extract is optional, but recommended if you want a very lemony cupcake.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!