Description
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
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, if using frozen do not thaw first
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
- 1 large egg plus one 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 really amps up 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
1. Preheat oven to 350 degrees (F). Line a 12 cup muffin tin with paper liners and set aside.
2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside.
3. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
4. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
5. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.
6. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well.
7. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined.
8. Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, mixing on low until just combined.
9. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
10. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.
11. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
12. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
13. In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
14. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes.
15. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth.
16. If needed, add a teaspoon of milk or heavy cream to reach desired consistency.
17. Pipe or spread the frosting on top of each cooled cupcake.
18. Top each frosted cupcake with a pinch of lemon zest and extra blueberries, if desired.
Notes
You will have enough batter to make 15 cupcakes.
Cupcakes may be frozen, unfrosted and stored properly, for up to two months.
Fresh or frozen blueberries may be used, but if using frozen, do not thaw.
Lemon extract is optional, but recommended for an extra lemony flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cupcakes
Nutrition
- Serving Size: 1 cupcake