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–+ servings
Lemon Blueberry Cupcakes

Light and Fluffy Lemon Blueberry Cupcakes for Spring Delight

These Lemon Blueberry Cupcakes are a delightful treat that celebrates spring with their light texture and sweet blueberries.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Granulated Sugar Can swap with coconut sugar
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1 teaspoon Salt Kosher salt preferred
  • 1/2 cup Milk Use room temperature or buttermilk
  • 1/2 cup Vegetable Oil Avocado oil works well
  • 1/2 cup Sour Cream Greek yogurt is a good substitute
  • 1 large Egg Room temperature preferred
  • 1/4 cup Fresh Lemon Juice Use fresh juice for best flavor
  • 1 tablespoon Lemon Zest Zest before juicing
  • 1 cup Fresh Blueberries Use fresh to prevent color bleeding
For the Frosting
  • 8 ounces Cream Cheese Ensure softened
  • 1/2 cup Unsalted Butter Softened to room temperature
  • 2 cups Powdered Sugar Sift for fluffiness
  • 1 tablespoon Lemon Zest Set some aside for garnish
  • 2 tablespoons Fresh Lemon Juice Adjust for tanginess

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowl
  • Whisk
  • Cookie scoop
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. Add milk, vegetable oil, sour cream, and egg to the dry mixture, followed by lemon juice and lemon zest. Mix gently.
  4. Fold in fresh blueberries being careful not to break them.
  5. Fill cupcake liners about three-quarters full with the batter.
  6. Bake for 20-22 minutes, or until the tops spring back when pressed lightly.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
  8. Beat together cream cheese and butter until smooth, then mix in powdered sugar, lemon zest, and lemon juice for the frosting.
  9. Once cooled, frost each cupcake and garnish with extra lemon zest and blueberries.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 90mgFiber: 0.5gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Using fresh ingredients ensures the best flavor and results. Allow cupcakes to cool completely before frosting to prevent melting.

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