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Lemon Blueberry Cupcakes
Yield: 12 cupcakes
Lemon blueberry cupcakes are tart, sweet, moist, and delicious - perfect for spring or summer. Moist lemon cupcakes with fresh blueberries swirled with sweet and tangy lemon cream cheese frosting!
Equipment
- Electric hand mixer or stand mixer
Ingredients
Lemon Blueberry Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (6 g) baking powder
- ½ tsp (3 g) salt
- ½ cup (122 g) milk room temperature
- ¼ cup (55 g) vegetable oil
- 2 tbsp (24 g) sour cream
- 1 (1) egg room temperature
- 2 tbsp (30 g) lemon juice fresh squeezed
- 1 (1) lemon zested
- ¾ cup (111 g) blueberries fresh
Lemon Cream Cheese Frosting
- 1 cup (227 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 3 ½ cups (420 g) powdered sugar
- 1 tbsp (15 g) lemon juice fresh squeezed
- 1 (1) lemon zested
- ¼ tsp (1.5 g) salt
- additional lemon zest and blueberries for garnish
Instructions
Lemon Blueberry Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
- Add milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice. Whisk to combine. Do not overmix the batter.
- Add the blueberries to the cupcake batter and mix until the blueberries are dispersed throughout the batter.
- Portion the cupcake batter into the cupcake liners, approximately ¾ full.
- Bake for 20-22 minutes or until the tops of the cupcakes bounce back slightly when touched.
- Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.
Lemon Cream Cheese Frosting
- In a mixing bowl or bowl of a stand mixer, combine unsalted butter and cream cheese. Whip on medium high with an electric hand mixer or stand mixer fitted with a whisk attachment until light and creamy.
- Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
- Add in lemon zest, lemon juice, and salt. Mix on low speed until the ingredients are fully combined.
- Turn the mixer on high speed and whip for approximately 2-3 minutes until the frosting is light and fluffy.
- Spread or pipe onto cupcakes and garnish with blueberries and lemon zest if desired.
Notes
Lemon blueberry cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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