Description
Lemon Blueberry Cupcakes are a delightful treat that perfectly balance sweet and tart flavors. These light and fluffy cupcakes are infused with fresh lemon and studded with juicy blueberries, making them an irresistible dessert for any occasion. Topped with creamy homemade Lemon Cream Cheese Frosting, each bite bursts with brightness and refreshment. Whether you’re celebrating a birthday, hosting a brunch, or indulging in a sweet moment at home, these cupcakes will surely impress your family and friends. With simple ingredients and easy steps, baking these delicious cupcakes is a joyful experience for bakers of all skill levels.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup whole milk
- 3 tablespoons fresh lemon juice (divided)
- ¾ cup blueberries (fresh or frozen)
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- Zest of 2 teaspoons lemon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine sour cream, milk, and 3 tablespoons of lemon juice.
- Cream butter and sugar until light and fluffy. Add eggs, zest, and optional lemon extract; mix well.
- Gradually add the dry ingredients to the wet mixture while alternating with the sour cream mixture; fold in blueberries gently.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for approximately 20 minutes or until a toothpick inserted comes out clean.
- Allow to cool before frosting with Lemon Cream Cheese Frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (63g)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg