Lemon Blueberry Cupcakes
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Lemon Blueberry Cupcakes

This sweet and tart lemon blueberry cupcake recipe uses lemon juice and lemon zest to amp up the lemon flavor and is topped with a lemon cream cheese frosting.
Course Cupcakes, Dessert
Cuisine American
Keyword lemon blueberry cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 382kcal
Author Rebecca Swanner

Ingredients

Lemon Blueberry Cupcakes

  • 7 ounces cake flour (approx. 2 cups)
  • tsp. baking powder
  • ½ tsp. coarse kosher salt
  • 1 cup sugar
  • ½ cup unsalted organic butter room temperature
  • 1 tsp. lemon zest from one lemon
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¼ cup sour cream
  • ¾ cup whole milk
  • 3 Tbsp. lemon juice fresh squeezed from 1 lemon
  • 1 cup blueberries fresh or frozen

Lemon Cream Cheese Frosting

  • 10 Tbsp. unsalted organic butter room temperature
  • 16 oz. cream cheese cold
  • 2 Tbsp. sour cream
  • ¼ cup lemon juice
  • cups powdered sugar

Instructions

Lemon Blueberry Cupcakes

  • Preheat oven to 350°F.
  • Line cupcake tins with 18 cupcake liners. Set aside.
  • Combine flour, baking powder, and salt in small bowl. Set aside.
  • Place butter, sugar, and lemon zest in bowl of stand mixer and beat on medium speed for 3 minutes or until light and fluffy.
  • Add egg, let blend for 30 seconds. Add second egg.
  • Add sour cream, milk, vanilla extract, and lemon juice. Let blend until fully combined.
  • Turn speed to low and add flour mixture. Blend until just combined.
  • Drop spoonfuls of batter into each cupcake liner. Add enough batter to coat bottom.
  • Gently stir the blueberries into the batter mixture.
  • Fill each of the cupcake liners 3/4 of the way with batter.
  • Bake for 20-24 minutes or until cupcake tops bounce back.
  • Remove from oven and let cool on cooling rack.

Lemon Cream Cheese Frosting

  • Beat butter for 30 seconds on medium high.
  • Add cream cheese and beat for 90 seconds.
  • Add lemon juice and sour cream. Beat for 30 seconds.
  • Add powdered sugar and beat for 10 seconds on low. Turn speed to medium-high and beat for 80-90 seconds.

Notes

If using frozen blueberries, rinse blueberries until water runs clear, then dry them before adding to lemon blueberry cupcake batter.
7 oz. refers to the weight of the cake flour, not the volume.

Nutrition

Serving: 1cupcake | Calories: 382kcal