Description
Delight your taste buds with these Lemon Blueberry Cupcakes, a perfect balance of tangy lemon and sweet blueberries topped with luscious lemon cream cheese frosting. A burst of summer flavors in every bite!
Ingredients
Scale
Cupcake Batter:
- 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
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries (tossed in 1 teaspoon flour)
Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin pan. Mix dry ingredients. Cream butter and sugar.
- Mix Wet Ingredients: Add eggs, lemon zest, juice, and vanilla. Mix in sour cream.
- Combine: Gradually add dry mix to wet. Fold in blueberries. Fill cupcake liners.
- Bake: Bake 18–22 minutes, then cool.
- Make Frosting: Beat cream cheese and butter. Add sugar, lemon juice, zest, and vanilla. Frost cupcakes.
Notes
- Tossing blueberries in flour helps prevent sinking.
- You can use frozen blueberries directly.
- For extra lemon flavor, top with lemon wedge or zest.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
