Description
These Lemon Blueberry Cupcakes are a delightful blend of tart lemon and sweet blueberries, topped with a creamy lemon buttercream frosting. Perfect for summer gatherings or a refreshing dessert, these cupcakes offer a moist texture and bright citrus flavors that pair beautifully with fresh blueberries.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (tossed in 1 teaspoon flour to prevent sinking)
Lemon Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, creating a smooth base for the batter.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure the mixture emulsifies properly.
- Add wet ingredients: Mix in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until well combined to add moisture and flavor.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing and developing gluten.
- Fold in blueberries: Gently fold in the flour-coated blueberries to distribute them evenly without breaking them.
- Fill cupcake liners: Divide the batter evenly among the liners, filling each about 3/4 full to allow space for rising.
- Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make lemon buttercream: Beat softened butter until creamy, gradually add powdered sugar, then mix in lemon juice, zest, and enough milk to reach desired consistency.
- Frost cupcakes: Once completely cooled, frost the cupcakes with lemon buttercream and garnish with extra blueberries or lemon zest if desired.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the cupcake batter or frosting.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
