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–+ servings
Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes That Burst with Flavor and Sunshine

Indulge in these Lemon Blueberry Cupcakes, bursting with fresh flavors and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 ½ teaspoons Baking Powder Ensure freshness for best rise.
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt Kosher or table salt can be used.
  • 1 cup Granulated Sugar Brown sugar can be used for a twist.
  • 1 tablespoon Lemon Zest Freshly grated is best.
  • ½ cup Unsalted Butter Can use vegetable oil as a substitute.
  • ¼ cup Vegetable Oil Avocado or canola oil works too.
  • 1 large Egg Flax eggs can be used for vegan options.
  • ½ cup Sour Cream Greek yogurt is a great alternative.
  • ½ cup Whole Milk Any milk can be substituted.
  • 2 tablespoons Fresh Lemon Juice Avoid bottled for best flavor.
  • 1 cup Fresh Blueberries Frozen can be used if thawed and dried.
  • 1 tablespoon Additional Flour To coat blueberries.
For the Frosting
  • 8 ounces Cream Cheese Mascarpone cheese can be swapped.
  • ¼ cup Unsalted Butter
  • 3 cups Powdered Sugar Brown sugar will change the flavor.
  • 2 tablespoons Lemon Juice Always use fresh for best results.
  • 1 tablespoon Lemon Zest From fresh lemons.
  • 1 pinch Salt To balance sweetness.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • hand mixer
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. Rub the granulated sugar with lemon zest in a bowl until fragrant.
  4. Beat butter and vegetable oil into the lemon-infused sugar until light and creamy.
  5. Blend in egg and sour cream until smooth.
  6. Mix in half the dry ingredients, then add milk and lemon juice; combine.
  7. Gently fold in floured blueberries to the batter.
  8. Fill cupcake liners three-quarters full and bake for 18-20 minutes.
  9. Let cool in the pan for 2 minutes, then transfer to a wire rack.
  10. Beat cream cheese and butter in a bowl until fluffy, then gradually add powdered sugar.
  11. Add lemon juice, zest, and salt to the frosting until smooth.
  12. Frost cooled cupcakes and decorate with blueberries and lemon slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for best outcomes and follow expert tips for perfect texture and flavor.

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