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Lemon Blueberry Cupcakes
These Lemon Blueberry Cupcakes are bursting with vanilla, fresh blueberries and a hint of lemon. Piled high with a delicious lemon buttercream frosting and of course, it wouldn’t be a cupcake with out SPRINKLES!
👥 12 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
prep
2
Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cupcake liners. Set aside.
3
mix
4
In a medium bowl, mix 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
5
whisk
6
In a large bowl, using an electric or stand mixer on medium speed, whisk 2 large eggs and 1 cup granulated sugar for about ⏱️ 2 minutes, or until light and creamy.
large eggs2granulated sugar1 cup
7
combine
8
Add the ½ cup softened unsalted butter and 1 ½ teaspoons vanilla extract and whisk on low speed for about ⏱️ 1 minute, or until well blended. Add the flour mixture to the egg mixture on low speed until incorporated, do not overmix! Add the ½ cup sour cream, zest of 1 lemon, and 2 tablespoons lemon juice and beat until smooth. Fold in 1 cup blueberries.
½ cup softened unsalted buttersoftened unsalted butter1 cupzest of 1 lemonlemon juice1 tablespoonblueberries1 cupextra blueberries, (for topping)
9
bake
10
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake for 18 to ⏱️ 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool before frosting.
11
Lemon Buttercream Frosting:
12
mix
13
Mix 1 cup softened unsalted butter on medium speed with an electric or stand mixer for about ⏱️ 30 seconds until smooth and creamy.
½ cup softened unsalted buttersoftened unsalted butter1 cup
14
mix
15
Add the 2 ½ cups powdered sugar, ¼ teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 tablespoon heavy whipping cream. Increase to high speed and beat for ⏱️ 3 minutes. Add more cream if needed for a smoother consistency.
lemon juice1 tablespoonheavy whipping cream1 tablespoon
16
frost
17
Frost the cupcakes using a piping bag or knife. Top with yellow sprinkles and extra blueberries,.
yellow sprinklesblueberries1 cupextra blueberries, (for topping)
Nutrition Facts
calories
456 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
43 g
sodium Content
94 mg
protein Content
3 g
cholesterol Content
95 mg
carbohydrate Content
54 g
saturated Fat Content
16 g
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