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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes That Make Every Bite a Delight

These Lemon Blueberry Cupcakes combine tangy lemon and sweet blueberries for a delightful dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour substitute with 1:1 gluten-free flour for a gluten-free option
  • 1 cup Granulated Sugar can be replaced with coconut sugar for a richer flavor
  • 2 tsp Baking Powder ensure it’s fresh for best results
  • 1/2 tsp Salt kosher salt is recommended for its purity
  • 1/2 cup Milk use buttermilk as a substitute for added richness
  • 1/4 cup Vegetable Oil avocado oil can also be used as a substitute
  • 1/2 cup Sour Cream Greek yogurt works well as an alternative
  • 1 large Egg for an egg-free version, substitute with flaxseed meal mixed with water
  • 1 tbsp Fresh Lemon Juice fresh juice is recommended for optimal flavor
  • 1 tbsp Lemon Zest always zest lemons before juicing
  • 1 cup Fresh Blueberries fresh is preferred to prevent batter bleeding
For the Frosting
  • 1/2 cup Butter use unsalted for better control of flavor
  • 8 oz Cream Cheese for a lighter version, try whipped cream cheese
  • 2 cups Powdered Sugar sifted for a smoother texture
  • 1 tbsp Lemon Zest use to complement the cupcakes
  • 1 tbsp Fresh Lemon Juice adjust to taste for tartness
  • 1 pinch Salt helps enhance all flavors

Equipment

  • Oven
  • Cupcake pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Lemon Blueberry Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, mix the wet ingredients: milk, vegetable oil, sour cream, egg, lemon zest, and fresh lemon juice.
  4. Pour the wet mixture into the bowl with the dry ingredients and gently fold them together.
  5. Fold in the fresh blueberries carefully to maintain their shape.
  6. Spoon the batter into cupcake liners, filling each about ¾ full.
  7. Place the filled cupcake pan into the preheated oven and bake for 20 to 22 minutes.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Beat together the butter and cream cheese, then gradually add the sifted powdered sugar until smooth.
  10. Incorporate the lemon zest, lemon juice, and a pinch of salt to the frosting.
  11. Frost the cooled cupcakes generously with the cream cheese frosting.
  12. Serve and share your Lemon Blueberry Cupcakes on a lovely platter.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store unfrosted cupcakes at room temperature for up to 2 days; frosted ones can be refrigerated for up to 5 days.

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