Description
These Lemon Blueberry Cupcakes offer a delightful combination of tangy lemon and fresh blueberries enveloped in a moist, tender cupcake, topped with a creamy lemon frosting. Perfect for summer gatherings or any time you crave a fruity, refreshing dessert.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries tossed in 1 teaspoon flour
For the Lemon Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream (as needed)
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring these ingredients are evenly combined for consistent rising and texture.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which typically takes 2 to 3 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the eggs one at a time to fully incorporate them. Then mix in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined to avoid overmixing, which can make cupcakes dense.
- Fold in Blueberries: Gently fold the blueberries that have been tossed in flour into the cupcake batter, ensuring they are evenly distributed without breaking them up.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make the Lemon Frosting: In a bowl, beat the softened butter until creamy. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat the mixture until fluffy, adding heavy cream one tablespoon at a time until you reach the desired consistency for frosting.
- Frost and Serve: Once the cupcakes are completely cool, spread or pipe the lemon frosting onto each cupcake. Serve and enjoy!
Notes
- Tossing blueberries in flour before folding into the batter prevents them from sinking to the bottom during baking.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate the cupcakes; bring to room temperature before serving for best taste.
