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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 bursting with flavor, perfect for celebrating life's joys.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 cup Granulated Sugar Try coconut sugar for a healthier option.
  • 2 teaspoons Baking Powder Make sure it's fresh for a perfect rise.
  • 0.5 teaspoon Salt Kosher salt is a great choice for purity.
  • 1 cup Milk Use buttermilk for extra richness.
  • 0.5 cup Vegetable Oil Avocado oil works just as well.
  • 0.5 cup Sour Cream Greek yogurt is an excellent substitute.
  • 1 large Egg Use a room temperature egg for better incorporation.
  • 2 tablespoons Fresh Lemon Juice Always use fresh for the best flavor.
  • 1 teaspoon Lemon Zest Zest before juicing to boost lemon flavor.
  • 1 cup Fresh Blueberries Opt for fresh to avoid color bleeding.
For the Frosting
  • 8 oz Cream Cheese Full-fat versions yield the best texture.
  • 0.5 cup Butter Make sure it’s softened for easy mixing.
  • 3 cups Powdered Sugar Sift before adding for a smooth texture.
  • 1 teaspoon Lemon Zest Enhances the lemony flavor in your frosting.
  • 2 tablespoons Fresh Lemon Juice Use fresh to keep things zesty.

Equipment

  • Cupcake tray
  • Mixing bowls
  • Whisk
  • spatula
  • ice cream scoop

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, vegetable oil, sour cream, and egg, then whisk in the lemon zest and juice.
  4. Gently pour the wet ingredients into the dry mix and fold until just combined.
  5. Fold in the fresh blueberries carefully.
  6. Portion the batter into the cupcake liners, filling each about ¾ full.
  7. Bake for 20–22 minutes, checking for doneness.
  8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack.
Frosting Preparation
  1. Beat together softened butter and cream cheese until smooth.
  2. Gradually add powdered sugar, lemon zest, and juice, mixing until fluffy.
  3. Frost the cooled cupcakes and garnish with lemon zest and blueberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 110mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor, and avoid overmixing to keep cupcakes light and fluffy.

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