Lemon Blueberry Cupcakes
Lemon blueberry cupcakes are a light, refreshing treat with a perfect balance of tart lemon and sweet blueberries. Topped with tangy cream cheese frosting, they are the ideal dessert for any occasion.
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!
Notes
This recipe makes enough batter for 15 cupcakes. Unfrosted cupcakes can be frozen and properly stored for up to two months. You can use either fresh or frozen blueberries—if using frozen, do not thaw them first. Lemon extract is optional, but it's recommended if you're aiming for a stronger lemon flavor in your cupcakes.