Lemon Blueberry Cupcakes (Printable Version)
# What You’ll Need:
→ Lemon Blueberry Cupcakes
01 -
1 ¼ cup all-purpose flour
02 -
1 cup granulated sugar
03 -
1 ½ tsp baking powder
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½ tsp salt
05 -
½ cup milk, room temperature
06 -
¼ cup vegetable oil
07 -
2 tbsp sour cream
08 -
1 egg, room temperature
09 -
2 tbsp fresh squeezed lemon juice
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1 lemon, zested
11 -
¾ cup fresh blueberries
→ Lemon Cream Cheese Frosting
12 -
1 cup unsalted butter, room temperature
13 -
4 oz cream cheese, room temperature
14 -
3 ½ cups powdered sugar
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1 tbsp fresh squeezed lemon juice
16 -
1 lemon, zested
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¼ tsp salt
18 -
Additional lemon zest and blueberries for garnish
# Steps to Follow:
01 -
Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
02 -
In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine thoroughly.
03 -
Add milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice. Whisk until just combined. Do not overmix the batter.
04 -
Gently fold the blueberries into the cupcake batter until evenly dispersed throughout.
05 -
Portion the batter into the cupcake liners, filling each approximately ¾ full.
06 -
Bake for 20-22 minutes or until the tops of the cupcakes bounce back slightly when touched.
07 -
Remove from the oven and cool in the pan for 5 minutes. Transfer the cupcakes to a wire rack and cool completely.
08 -
In a mixing bowl or bowl of a stand mixer, combine unsalted butter and cream cheese. Whip on medium-high speed with an electric hand mixer or stand mixer fitted with a whisk attachment until light and creamy.
09 -
Add half of the powdered sugar and mix on low speed. Then add the remaining half and continue to mix on low speed until incorporated.
10 -
Add in lemon zest, lemon juice, and salt. Mix on low speed until the ingredients are fully combined.
11 -
Turn the mixer to high speed and whip for approximately 2-3 minutes until the frosting is light and fluffy.
12 -
Spread or pipe frosting onto completely cooled cupcakes and garnish with fresh blueberries and lemon zest if desired.
# Additional Notes:
01 -
Lemon blueberry cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
02 -
These cupcakes are tart, sweet, moist, and delicious - perfect for spring or summer gatherings.