Lemon blueberry cupcakes are a delightful, refreshing treat that combines the tartness of lemon with the sweetness of fresh blueberries. These cupcakes have a light and fluffy texture, enhanced by the burst of juicy blueberries in each bite. Topped with a tangy lemon frosting, they make for a perfect spring or summer dessert that’s sure to brighten up any occasion. The citrusy lemon flavor pairs beautifully with the blueberries, creating a balanced and delicious flavor profile. Whether you’re hosting a party, enjoying an afternoon tea, or simply craving a sweet treat, lemon blueberry cupcakes are an ideal choice. These cupcakes offer the best of both worlds: the natural sweetness of berries and the refreshing zest of lemon, all wrapped up in a soft, fluffy cupcake.
The History of Lemon Blueberry Cupcakes
Cupcakes, as a concept, have been around since the late 18th century, with the earliest known recipe for them appearing in American cookbooks during the 1820s. Cupcakes originally got their name from the fact that they were small enough to be baked in a cup or mug. As time went on, cupcakes evolved from simple, single-serving cakes to elaborate creations. The combination of lemon and blueberries has roots in traditional baking, with lemon being a popular citrus fruit used in desserts for centuries, and blueberries being widely available in North America. The combination of these two ingredients in a cupcake form gained popularity in the 20th and 21st centuries as people began experimenting with different flavors and fruits in baking. Lemon blueberry cupcakes are now commonly found at bakeries and are a favorite in home kitchens, especially during the warmer months when blueberries are in season.
Ingredients Breakdown
- All-Purpose Flour: The base of the cupcake, providing structure and texture. It gives the cupcakes their light and fluffy crumb.
- Granulated Sugar: Adds sweetness to the cupcakes and helps with the overall texture and moisture.
- Baking Powder and Baking Soda: These leavening agents help the cupcakes rise and become light and airy.
- Eggs: Eggs provide structure and moisture to the batter, while helping the cupcakes hold together.
- Butter: Adds richness and moisture to the cupcakes, creating a tender crumb.
- Milk: Contributes to the moisture and texture of the cupcakes, ensuring they stay soft and fluffy.
- Vanilla Extract: Adds a depth of flavor that complements the citrusy lemon and sweet blueberries.
- Lemon Zest and Lemon Juice: The zest and juice of a fresh lemon bring the bright, tangy flavor that defines these cupcakes.
- Fresh Blueberries: The star fruit of these cupcakes, adding bursts of sweetness and juiciness.
- Cream Cheese: Used in the frosting for a tangy, rich flavor that complements the freshness of the lemon and blueberries.
- Powdered Sugar: Sweetens the frosting and gives it the smooth, spreadable consistency.
- Lemon Extract: Adds a more concentrated lemon flavor to the frosting, enhancing the overall citrus profile.
Step-by-Step Recipe
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the Eggs and Lemon: Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Continue mixing until well combined.
- Incorporate the Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Add the Blueberries: Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush them.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until light and fluffy. Add the lemon extract and mix until combined.
- Frost the Cupcakes: Once the cupcakes have cooled, spread or pipe the cream cheese frosting on top of each cupcake. Garnish with additional blueberries or lemon zest if desired.
- Serve and Enjoy: Serve the cupcakes at room temperature for the best flavor and texture.
Tips for the Perfect Lemon Blueberry Cupcakes
- Don’t Overmix the Batter: When adding the dry ingredients to the wet ingredients, mix only until just combined. Overmixing can lead to dense cupcakes.
- Use Fresh Blueberries: Fresh blueberries provide the best texture and flavor. If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the cupcake batter.
- Room Temperature Ingredients: For the best results, ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and a fluffier cupcake.
- Lemon Zest: Freshly grated lemon zest is key to giving these cupcakes that bright citrus flavor. Avoid using bottled lemon juice or zest for the best results.
- Chill the Frosting: If the cream cheese frosting is too soft to pipe or spread, refrigerate it for about 20 minutes to firm it up before using.
Variations and Customizations
- Gluten-Free: You can make these cupcakes gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum to help provide structure.
- Vegan: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a dairy-free butter and cream cheese for the frosting to make a vegan version of these cupcakes.
- Lemon Blueberry Muffins: Skip the frosting entirely to turn these cupcakes into lemon blueberry muffins. Add a crumb topping for a bit of crunch.
- Add a Streusel Topping: For extra texture and sweetness, sprinkle a streusel topping on the cupcakes before baking. Combine flour, sugar, butter, and a pinch of cinnamon to make the streusel.
- Lemon Curd Filling: For an extra burst of lemon flavor, pipe lemon curd into the center of each cupcake before frosting. This adds a tangy surprise inside each bite.
Health Considerations and Nutritional Value
Lemon blueberry cupcakes, while delicious, are a treat and should be enjoyed in moderation. Blueberries are a great source of antioxidants, vitamin C, and fiber, while lemon provides a boost of vitamin C as well. However, these cupcakes are still high in sugar and fats due to the frosting and oil in the batter. For a healthier version, you can reduce the sugar content, use whole wheat flour instead of all-purpose flour, and substitute healthier oils like coconut oil. If you are looking for a gluten-free option, there are several flour blends available that will maintain the texture and flavor of these cupcakes without gluten.
FAQ
- Can I make the cupcakes ahead of time? Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the best presentation.
- Can I freeze these cupcakes? Absolutely! Freeze the cupcakes (unfrosted) for up to 3 months. Allow them to thaw at room temperature before frosting.
- Can I use frozen blueberries instead of fresh? Yes, but it’s best not to thaw them first to prevent the color from bleeding into the batter. Add them directly to the batter while still frozen.
- How can I store leftover cupcakes? Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you’re not serving them right away, keep them in the refrigerator to preserve freshness.
- Can I make the frosting ahead of time? Yes, you can make the cream cheese frosting ahead of time. Store it in the refrigerator for up to a week. Rewhip before using.
Lemon Blueberry Cupcakes
Ingredients
For the Lemon Blueberry Cupcakes:
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice divided
- 3/4 cup fresh or frozen blueberries do not thaw if using frozen
- 1/2 cup 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract optional, but enhances the lemon flavor
- 1 large egg plus 1 egg yolk at room temperature
- 2 teaspoons finely grated lemon zest
For the Lemon Cream Cheese Frosting:
- 1/2 cup 1 stick unsalted butter, very soft
- 1 8-ounce block full-fat cream cheese, very soft
- 4 cups confectioners’ sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract optional, but enhances the lemon flavor
- 1/2 teaspoon finely grated lemon zest
To Decorate:
- 1 teaspoon freshly grated lemon zest optional
- 1/2 cup fresh blueberries optional
Instructions
For the Lemon Blueberry Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In another bowl, mix the sour cream, milk, and 2 tablespoons of lemon juice; whisk well to combine and set aside. Place the blueberries in a small bowl, add the remaining lemon juice, and toss to coat the berries. Add the remaining flour to the berries and toss again to coat; set aside.
- In a large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add the granulated sugar and lemon extract (if using) and beat until well combined. Add the egg and egg yolk, mixing well. Reduce the mixer speed to low. Add half of the flour mixture and mix until just combined (this should take about 5 seconds). Add half of the sour cream mixture and mix until just combined. Repeat with the remaining flour and sour cream mixture, ensuring to mix on low until just combined. Using a rubber spatula, gently fold in the floured blueberries (and any remaining flour) and lemon zest.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost and decorate. Unfrosted cupcakes can be stored in a freezer-safe bag for up to 2 months.
For the Lemon Cream Cheese Frosting:
- In a medium bowl, using a handheld electric mixer or a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy. Reduce the speed to low, then gradually add the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add the vanilla extract, lemon extract (if using), and lemon zest, and beat until smooth. If the frosting is too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy, spreadable, and thick enough to hold its shape. Pipe or spread the frosting onto each cooled cupcake.
To Decorate:
- Top each frosted cupcake with a pinch of lemon zest and extra blueberries, if desired. This step is optional but adds a lovely touch!