Lemon Blueberry Cupcakes
Calories: 24
Adjust Servings Here: 12 cupcakes
Description
Soft and moist lemon blueberry cupcakes made with fresh lemon zest, lemon juice, sour cream, and juicy blueberries. They're topped with a pipeable cream cheese frosting and finished with fresh blueberries and lemon slices.
Ingredients
Lemon Blueberry Cupcakes
- 155 g (1¼ cups) All-purpose flour divided
- ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 100 g (½ cup) Granulated sugar
- Zest of 1 lemon
- 113 g (½ cup) Unsalted butter softened
- 2 large Eggs room temperature
- 2 tbsp Fresh lemon juice
- 113 g (½ cup) Sour cream room temperature
- ½ tsp - ½ tsp vanilla extract
- 150 g (1 cup) Blueberries fresh and frozen
Cream Cheese Frosting
- 200 g (1 cup) Unsalted butter softened
- 100 g (½ cup) Full-fat cream cheese softened but still cool
- 350 g (3 cups) Powdered sugar sifted if lumpy
- 1 tsp Vanilla extract
- ¼ tsp Salt
For Decorating
- Fresh blueberries
- Thin lemon slices or small lemon wedges
Instructions
Make Lemon Blueberry Cupcakes
- Preheat the oven. Preheat the oven to 350°F (175°C). Line a standard muffin pan with cupcake liners.
- Prepare the dry ingredients. Measure the flour, then remove about 1 tablespoon and set it aside for coating the blueberries. Whisk the remaining flour with the baking powder, baking soda, and salt.155 g All-purpose flour, ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Make the lemon sugar. Place the granulated sugar and lemon zest in a mixing bowl or a stand mixer bowl. Rub the zest into the sugar with your fingertips until the sugar feels slightly moist and is very fragrant.100 g Granulated sugar, Zest of 1 lemon
- Wet ingredients : Add the softened butter to the lemon sugar. Beat with the paddle attachment on medium speed for about 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating well after each addition. Scrape down the bowl between additions if necessary.113 g Unsalted butter, 2 large Eggs, 2 tbsp Fresh lemon juice, 113 g Sour cream, ½ tsp - ½ tsp vanilla extract
- Liquid ingredients. Add the fresh lemon juice, sour cream, and vanilla extract. Mix until combined. The mixture may look slightly curdled after adding the acidic ingredients; that's fine.
- Add the flour. Add the dry ingredients and mix on low speed just until no dry flour is visible. Do not overmix.
- Add the blueberries. Toss the blueberries with the reserved flour until lightly coated. Add the coated blueberries to the batter and gently fold them in with a spatula until evenly distributed.150 g Blueberries
- Fill the cupcake liners: Divide the batter evenly between the prepared cupcake liners, filling each approximately ⅔ to ¾ full.
- Bake: Bake at 350°F (175°C) until the cupcakes have risen, the tops spring back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack. Cool completely before frosting.
Make Cream Cheese Frosting
- Beat the butter. Place the softened butter in the mixer bowl and beat until smooth, creamy, and slightly lighter in color. Add the powdered sugar gradually, mixing on low speed initially so it doesn't fly everywhere. Once incorporated, mix until the frosting is smooth and thick enough to pipe. Add the vanilla extract and salt. Mix briefly until combined. Avoid excessive beating, which can make cream cheese frosting softer.200 g Unsalted butter, 350 g Powdered sugar, 1 tsp Vanilla extract, ¼ tsp Salt
- Add the cream cheese. Add the cream cheese and beat just until smooth and incorporated. Don't continue beating unnecessarily once the cream cheese is combined.100 g Full-fat cream cheese
- Decorate. Transfer the frosting to a piping bag fitted with your preferred piping tip. Pipe a generous swirl over each completely cooled cupcake.Fresh blueberries, Thin lemon slices or small lemon wedges
- Finish. Top each cupcake with a fresh blueberry and a small lemon slice or wedge.
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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