Lemon Blueberry Cupcakes Recipe

Introduction

These Lemon Blueberry Cupcakes are a bright and delightful treat, perfect for any spring or summer gathering. Moist cupcakes bursting with fresh blueberries and topped with tangy lemon cream cheese frosting make for an irresistible combination.

Ingredients

• 1 ¼ cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• ¼ cup vegetable oil
• 2 tbsp sour cream
• 1 egg (room temperature)
• 2 tbsp lemon juice (fresh squeezed)
• 1 lemon (zested)
• ¾ cup blueberries (fresh)
• 1 cup unsalted butter (room temperature)
• 4 oz cream cheese (room temperature)
• 3 ½ cups powdered sugar
• 1 tbsp lemon juice (fresh squeezed)
• 1 lemon (zested)
• ¼ tsp salt
• Additional lemon zest and blueberries for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
2. Step 2: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Step 3: Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry ingredients. Whisk gently until combined, taking care not to overmix the batter.
4. Step 4: Fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them.
5. Step 5: Divide the batter evenly into the cupcake liners, filling each about three-quarters full.
6. Step 6: Bake for 20-22 minutes, or until the cupcake tops spring back lightly when touched.
7. Step 7: Let the cupcakes cool in the pan for 5 minutes, then remove them and allow to cool completely on a wire rack.
8. Step 8: For the frosting, beat the unsalted butter and cream cheese together in a mixing bowl on medium-high speed until light and creamy.
9. Step 9: Gradually add the powdered sugar in two parts, mixing on low speed until combined each time.
10. Step 10: Add the lemon zest, lemon juice, and salt to the frosting mixture. Mix on low until fully incorporated.
11. Step 11: Increase the mixer speed to high and whip the frosting for 2-3 minutes until light and fluffy.
12. Step 12: Spread or pipe the frosting onto the cooled cupcakes and garnish with additional lemon zest and blueberries as desired.

Tips & Variations

• Use fresh, firm blueberries to prevent them from bleeding too much into the batter.
• If you prefer a more intense lemon flavor, add extra lemon zest to both the batter and frosting.
• For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives and use a suitable milk substitute.
• Chilling the frosting briefly before piping can help achieve cleaner designs.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cupcakes in a sealed bag for up to 2 months; thaw completely, then frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are best to avoid excess moisture, you can use frozen blueberries if thawed and drained well. Gently fold them in to minimize color bleeding into the batter.

How can I make the cupcakes more moist?

Make sure not to overmix the batter, as that can lead to tougher cupcakes. You can also replace sour cream with Greek yogurt for added moisture and tenderness.