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Lemon Blueberry Cupcakes

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

Scale
  • 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

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, mix sour cream, milk, lemon juice, butter, sugar, eggs, and lemon zest until smooth.
  4. Gradually add dry ingredients to wet mixture; stir until just combined.
  5. Fold in blueberries gently (do not thaw if using frozen).
  6. Fill cupcake liners two-thirds full with batter; bake for 20 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes before transferring to a wire rack.
  8. For frosting: beat together softened butter and cream cheese; gradually add confectioners' sugar and lemon juice until fluffy.
  9. Once cooled, frost cupcakes generously.
  • Author: Jennifer
  • 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.