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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes That Brighten Your Day

Lemon Blueberry Cupcakes are quick, delightful treats with a fluffy texture and zesty lemon frosting, perfect for any spring or summer gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Sifted for a lighter cupcake.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1/2 teaspoon Baking Soda Enhances rise and texture.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Granulated Sugar Sweetens the cupcake.
  • 2 tablespoons Lemon Zest Fresh for best flavor.
  • 1/2 cup Unsalted Butter Room temperature.
  • 1/4 cup Vegetable Oil Can substitute with avocado oil.
  • 1 large Egg Room temperature.
  • 1/2 cup Sour Cream Can substitute with plain yogurt.
  • 1/2 cup Whole Milk Room temperature.
  • 2 tablespoons Lemon Juice Freshly squeezed.
  • 1 cup Fresh Blueberries Toss in flour to prevent sinking.
For the Frosting
  • 1/2 cup Unsalted Butter Room temperature.
  • 8 oz Cream Cheese Softened.
  • 4 cups Powdered Sugar Sift for a smooth texture.
  • 2 tablespoons Lemon Juice For flavor.
  • 1 tablespoon Lemon Zest For flavor.
  • 1/4 teaspoon Salt Balances sweetness.
For Decoration
  • 2 slices Lemon For elegance.
  • 1 cup Fresh Blueberries For decoration.

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • whisk
  • Electric Mixer
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, combine granulated sugar with lemon zest, rubbing together to release oils.
  4. Cream together sugar mixture, butter, and oil until light and fluffy, then mix in egg and sour cream until smooth.
  5. Gradually alternate adding dry mixture and milk with lemon juice into the creamed mixture.
  6. Toss blueberries with flour to prevent sinking, then fold into cupcake batter.
  7. Spoon batter into cupcake liners, filling each about 3/4 full. Bake for 20 minutes.
  8. Beat together butter and cream cheese until smooth, then gradually mix in powdered sugar, lemon juice, and zest.
  9. Frost cooled cupcakes generously and decorate with blueberries and lemon slices.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and ensure the cupcakes cool before frosting them.

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