Dessertscakemehometonight4.7
Lemon Blueberry Cupcakes
These lemon blueberry cupcakes feature soft, fluffy lemon cake filled with fresh blueberries and topped with tangy lemon cream cheese frosting. Each bite is bright, citrusy, and perfectly balanced with sweet, juicy bursts of berry flavor. Finished with fresh blueberries and lemon slices, they’re a beautiful and refreshing treat for any occasion.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Lemon Blueberry Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
4
In a separate bowl, combine the granulated sugar and lemon zest. Using your fingers, gently rub the zest into the sugar to release the lemon oils to infuse the sugar with lemon flavor.
lemon zest (about 1 lemon)1 tbsplemon zest1 tsp
5
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the lemon-infused granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg and sour cream and mix well until smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbsp
6
Add in half of the flour mixture and mix until mostly combined. Then, pour in the whole milk and lemon juice and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
whole milk (room temperature)5 tbsplemon juice (freshly squeezed)2 tbsplemon juice1 tbsp
7
Toss the blueberries in the ½ tsp of all-purpose flour and fold the blueberries into the lemon cupcake batter until they are well dispersed.
½ cup fresh blueberries (whole if they are small, halved if they are large)fresh blueberries24
8
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for ⏱️ 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
9
Lemon Cream Cheese Frosting
cream cheese (room temperature)2 oz
10
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter and cream cheese for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cupcream cheese (room temperature)2 oz
11
Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter/cream cheese mixture.
powdered sugar3 cupscream cheese (room temperature)2 oz
12
Add in the lemon juice, lemon zest, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
lemon juice (freshly squeezed)2 tbsplemon juice1 tbsplemon zest (about 1 lemon)1 tbsplemon zest1 tsp
13
Increase the mixer speed to medium and whip the buttercream for 2–⏱️ 3 minutes until smooth and creamy. Then, reduce the mixer to low speed and mix for a few additional minutes to help remove air bubbles.
14
Assembling the Cupcakes
15
Fill a piping bag fitted with a Wilton 1M piping tip with lemon cream cheese frosting. Pipe a generous swirl of the lemon frosting onto the cooled lemon blueberry cupcakes. Decorate the cupcakes with lemon slices and fresh blueberries.
cream cheese (room temperature)2 ozlemon slices12½ cup fresh blueberries (whole if they are small, halved if they are large)fresh blueberries24
Nutrition Facts
calories
489 kcal
fat Content
27 g
serving Size
1 cupcake
fiber Content
4 g
sugar Content
46 g
sodium Content
212 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
71 mg
carbohydrate Content
65 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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