Description
These Lemon Blueberry Cupcakes are a delightful treat combining the tartness of fresh lemons with juicy blueberries. Soft, fluffy cupcakes are topped with a zesty lemon buttercream frosting, making them perfect for summer desserts or any special occasion.
Ingredients
Scale
Cupcake Ingredients
- 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
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are well combined for even leavening.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes, which helps with a tender texture.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to fully combine and maintain the batter’s structure.
- Add Wet Ingredients: Stir in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and all ingredients are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fold in Blueberries: Carefully fold in the blueberries that have been tossed in flour to prevent them from sinking during baking, ensuring even distribution without breaking the fruit.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Lemon Buttercream: Beat the softened butter until creamy and smooth. Gradually add powdered sugar, mixing well. Stir in the fresh lemon juice and lemon zest. Add 1 to 2 teaspoons milk as needed to reach a spreadable consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost generously with the lemon buttercream. Optionally, garnish with extra blueberries or lemon zest for a decorative touch.
Notes
- For extra lemon flavor, consider adding a few drops of lemon extract to the cupcake batter or the frosting.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days to maintain their moisture and flavor.
