Lemon Blueberry Cupcakes
Calories: 24
Adjust Servings Here: 12 cupcakes
Description
Indulge in the perfect balance of zesty lemon and sweet blueberry flavors with these delightful cupcakes. Moist and tender, each bite offers a burst of citrusy freshness complemented by juicy blueberries. Topped with a creamy swirl of cream cheese frosting, these cupcakes are a delightful treat for any occasion.
Ingredients
Lemon cupcakes
- 1½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup (113 g) Unsalted butter softened
- 1 cup (200 g) Granulated sugar
- 2 large Eggs
- 2 tbsp Fresh lemon juice
- 1 tbsp Lemon zest
- ½ cup (115 g) Sour cream
- ½ tsp Vanilla extract
Blueberry filling
- 1 cup (150 g) Fresh or frozen blueberries
- 2-3 tbsp Granulated sugar
- 1 tbsp Water
- 1 tsp Cornstarch
Cream cheese frosting
- 8 oz (226 g) Cream cheese softened
- ½ cup (113 g) Unsalted butter softened
- 3-4 cups (360 g) Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Lemon cupcakes: Preheat your oven to 350°F /175°C/ Gas mark 4 and line a muffin pan with cupcake liners.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.1½ cup All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Cupcake Batter: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.½ cup Unsalted butter, 1 cup Granulated sugar, 2 large Eggs, 2 tbsp Fresh lemon juice, 1 tbsp Lemon zest, ½ tsp Vanilla extract
- Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients with the sour cream, mixing until combined. Do not overmix.½ cup Sour cream
- Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Transfer to the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Blueberry Filling: In a small saucepan, combine the blueberries, sugar, water, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst. Remove from heat and let cool.1 cup Fresh or frozen blueberries, 2-3 tbsp Granulated sugar, 1 tbsp Water, 1 tsp Cornstarch
- Fill the Cupcakes: Use a cupcake corer or a knife to core the center of each cupcake, about halfway down. Spoon the cooled blueberry filling into the cored center of each cupcake. Return part of the core back in place.
- Cream Cheese Frosting: In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached. Mix in the vanilla extract.8 oz Cream cheese, ½ cup Unsalted butter, 3-4 cups Powdered sugar, 1 tsp Vanilla extract
- Frost the Cupcakes: Transfer the cream cheese frosting to a piping bag fitted with a large star tip. Pipe a swirl of frosting on each cupcake, covering the blueberry filling.
- Serve and Enjoy: Serve the cupcakes immediately or store them in an airtight container in the refrigerator.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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