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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes That Burst with Fresh Flavor

Celebrate spring with Lemon Blueberry Cupcakes, a delightful blend of zesty lemons and sweet blueberries that are light and fluffy.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake
  • 1.75 cups all-purpose flour use gluten-free 1:1 flour for a gluten-free option
  • 1 cup granulated sugar can substitute with coconut sugar
  • 2 teaspoons baking powder ensure it's fresh
  • 0.5 teaspoon salt use kosher salt for purer taste
  • 0.5 cups milk room temperature; buttermilk can be used as a substitute
  • 0.33 cups vegetable oil can substitute with avocado oil
  • 0.5 cups sour cream Greek yogurt can be used as an alternative
  • 1 large egg room temperature; for egg-free, use flaxseed meal with water
  • 0.25 cups fresh lemon juice fresh is recommended
  • 1 tablespoon lemon zest always zest lemons before juicing
  • 1 cup fresh blueberries fresh preferred to prevent bleeding into batter
For the Cream Cheese Frosting
  • 0.5 cups unsalted butter room temperature; can use salted butter
  • 8 ounces cream cheese room temperature; light cream cheese may alter texture
  • 2 cups powdered sugar adjust quantity according to desired sweetness
  • 1 pinch salt omit if using salted butter
  • 1 tablespoon additional lemon zest for garnish
  • 0.5 cups additional blueberries for garnish

Equipment

  • Cupcake pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Scoop or spoon

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
  3. Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry ingredients, mixing gently.
  4. Fold in the fresh blueberries carefully to maintain their shape.
  5. Portion the batter into cupcake liners, filling each about ¾ full.
  6. Bake for 20-22 minutes until tops spring back when pressed.
  7. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack.
  8. For frosting, beat the unsalted butter and cream cheese until creamy. Gradually add powdered sugar.
  9. Add lemon zest, lemon juice, and a pinch of salt, mixing until the frosting is smooth.
  10. Frost the cupcakes once cooled and garnish with additional lemon zest and blueberries.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use fresh ingredients and cool cupcakes completely before frosting.

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