My favorite Lemon Blueberry Cupcakes are a delightful treat that combines the bright flavor of lemon with sweet, juicy blueberries. These cupcakes are perfect for any occasion, whether it’s a birthday party, a picnic, or simply a cozy afternoon at home. The homemade Lemon Cream Cheese Frosting adds a rich and tangy finish that makes these cupcakes truly irresistible!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of fresh lemons and blueberries provides a refreshing taste that brightens your day.
- Easy to Make: With simple ingredients and straightforward steps, these cupcakes are perfect for bakers of all levels.
- Versatile Treat: Enjoy them as a dessert, snack, or even at brunch; they fit any occasion beautifully.
- Customizable: Feel free to experiment with different fruits or add-ins to suit your personal taste.
- Crowd-Pleaser: These Lemon Blueberry Cupcakes are sure to impress family and friends alike!
Tools and Preparation
Before you start baking your Lemon Blueberry Cupcakes, gather the necessary tools and prepare your workspace for an efficient baking experience.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake pan
- Cupcake liners
Importance of Each Tool
- Electric mixer: Saves time and ensures that your batter becomes light and fluffy.
- Mixing bowls: Essential for combining ingredients without making a mess.
- Cupcake pan: Provides the perfect shape for your cupcakes, ensuring even baking.
Ingredients
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
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 (if using frozen, do not thaw first)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
For the 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, but really amps up the lemon flavor)
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon freshly grated lemon zest (optional)
- 1/2 cup fresh blueberries (optional)
How to Make Lemon Blueberry Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well blended.
Step 3: Combine Wet Ingredients
In another bowl, mix together the sour cream, milk, 3 tablespoons of lemon juice, softened butter, granulated sugar, lemon extract (if using), eggs, and lemon zest. Beat until smooth.
Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix!
Step 5: Add Blueberries
Fold in the blueberries gently into the batter. If using frozen blueberries, do not thaw them first to prevent bleeding.
Step 6: Bake the Cupcakes
Spoon the batter into each cupcake liner until about two-thirds full. Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool Down
Once baked, remove from oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare Frosting
While cupcakes are cooling, prepare your frosting by beating together very soft butter and cream cheese until smooth. Gradually add confectioners’ sugar along with fresh lemon juice and extracts. Mix until fluffy.
Step 9: Frost Your Cupcakes
Once cupcakes are completely cool, frost them generously with Lemon Cream Cheese Frosting. Garnish with additional fresh blueberries if desired.
Enjoy your delicious Lemon Blueberry Cupcakes!
How to Serve Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes are a delightful treat that can brighten any occasion. Here are some creative ways to serve and enjoy these cupcakes.
With Fresh Berries
- Garnish with blueberries: Top each cupcake with fresh blueberries for a pop of color and extra flavor.
- Serve with a berry compote: Drizzle homemade or store-bought berry compote over the cupcakes for added sweetness.
On a Dessert Platter
- Mix with other pastries: Include Lemon Blueberry Cupcakes on a dessert platter alongside cookies and brownies for variety.
- Pair with lemon bars: Create a citrus-themed dessert spread by adding lemon bars to the mix.
At Special Events
- Perfect for parties: These cupcakes are ideal for birthday parties or baby showers, adding brightness to your dessert table.
- Gifts for friends: Package them in cute boxes as a sweet gift for friends or family.
How to Perfect Lemon Blueberry Cupcakes
To ensure your Lemon Blueberry Cupcakes turn out perfectly every time, follow these simple tips.
- Use room temperature ingredients: Ensure butter, eggs, and cream cheese are at room temperature for better mixing and texture.
- Measure flour correctly: Use the spoon-and-level method to avoid dense cupcakes; spoon flour into the measuring cup and level it off.
- Don’t overmix the batter: Mix just until combined to keep the cupcakes light and fluffy.
- Experiment with zest: For more lemon flavor, add additional lemon zest beyond what the recipe calls for.
- Check for doneness early: Start checking your cupcakes about 2-3 minutes before the suggested baking time to prevent overbaking.
Best Side Dishes for Lemon Blueberry Cupcakes
These Lemon Blueberry Cupcakes pair beautifully with various side dishes that complement their zesty flavor. Here are some great options.
- Fruit Salad: A refreshing mix of seasonal fruits adds a healthy touch to your dessert table.
- Vanilla Ice Cream: Serve each cupcake with a scoop of vanilla ice cream for a creamy contrast.
- Lemon Sorbet: The tartness of lemon sorbet enhances the citrus notes in the cupcakes.
- Cheese Platter: A selection of cheeses, especially creamy varieties, balances the sweetness of the cupcakes nicely.
- Tea or Coffee: Offer a warm beverage like tea or coffee to create a cozy afternoon treat experience.
- Chocolate Dipped Strawberries: These decadent treats provide an indulgent pairing with your cupcakes.
Common Mistakes to Avoid
Avoiding common pitfalls can ensure your Lemon Blueberry Cupcakes turn out perfectly. Here are some mistakes to watch out for:
Overmixing the batter: This can lead to dense cupcakes. Mix just until the ingredients are combined to keep them light and fluffy.
Skipping the lemon zest: Lemon zest enhances the flavor significantly. Always include it for a more vibrant lemon taste.
Not measuring flour correctly: Too much or too little flour can alter texture. Use the spoon-and-level method for accurate measurement.
Using cold ingredients: Cold butter or eggs can affect how well they blend. Allow them to reach room temperature before mixing.
Ignoring oven temperature: An incorrect oven temperature can lead to uneven baking. Always preheat your oven and use an oven thermometer if needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep cupcakes separate from frosting if possible, to maintain freshness.
Freezing Lemon Blueberry Cupcakes
- Freeze for up to 3 months.
- Place in a single layer in a freezer-safe container or wrap individually in plastic wrap.
Reheating Lemon Blueberry Cupcakes
Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
Microwave: Heat one cupcake at a time for 10-15 seconds, checking frequently.
Stovetop: Use a covered pan on low heat for about 5 minutes, turning occasionally.
Frequently Asked Questions
Can I use frozen blueberries in Lemon Blueberry Cupcakes?
Yes, you can use frozen blueberries directly without thawing them first. This helps prevent the batter from turning blue.
How do I make Lemon Cream Cheese Frosting?
To make the frosting, mix softened cream cheese with butter, confectioners’ sugar, lemon juice, and extracts until smooth and creamy.
Can I customize my Lemon Blueberry Cupcakes?
Absolutely! You can add different fruits or adjust the sweetness level according to your preference.
What is the best way to store leftover cupcakes?
Store them in an airtight container in the refrigerator for up to 5 days for optimal freshness.
Final Thoughts
Lemon Blueberry Cupcakes are a delightful treat that combines sweet and tart flavors perfectly. Their versatility allows for endless customization; you can switch out blueberries for other fruits or experiment with different frostings. Don’t hesitate—try these cupcakes today!
Lemon Blueberry Cupcakes
Indulge in the vibrant flavors of Lemon Blueberry Cupcakes, a delightful treat that perfectly marries the bright zest of fresh lemons with the sweetness of juicy blueberries. These cupcakes are ideal for any occasion, from birthday celebrations to casual afternoon snacks. Topped with rich homemade Lemon Cream Cheese Frosting and garnished with fresh berries, each bite is a burst of flavor that will leave you wanting more. Easy to make and customizable, this recipe ensures success for bakers of all skill levels. Let these cupcakes elevate your dessert game and impress family and friends alike.
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 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 (if using frozen, do not thaw first)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract (optional)
- 1 large egg plus one egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
- 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
- 1 teaspoon freshly grated lemon zest (optional)
- 1/2 cup fresh blueberries (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sour cream, milk, lemon juice, butter, sugar, eggs, and lemon zest until smooth.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Fold in blueberries gently (do not thaw if using frozen).
- Fill cupcake liners two-thirds full with batter; bake for 20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- For frosting: beat together softened butter and cream cheese; gradually add confectioners' sugar and lemon juice until fluffy.
- Once cooled, frost cupcakes generously.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (68g)
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Ensure ingredients are at room temperature for better mixing. Use the spoon-and-level method for accurate flour measurement. Try substituting blueberries with other fruits like raspberries or blackberries for variety.
