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–+ servings
Lemon Blueberry Cupcakes

Delightful Lemon Blueberry Cupcakes for a Fresh Summer Treat

These Lemon Blueberry Cupcakes are a perfect spring and summer dessert with light, fluffy texture and bursting with fresh blueberries.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups All-Purpose Flour or gluten-free 1:1 flour as an alternative
  • 1 cup Granulated Sugar coconut sugar can be used
  • 2 teaspoons Baking Powder ensure it’s fresh
  • ½ teaspoon Salt sea salt or kosher salt works well
  • 1 cup Milk room temperature; buttermilk can be used
  • ⅓ cup Vegetable Oil avocado oil is a great replacement
  • ½ cup Sour Cream Greek yogurt is a good substitute
  • 1 large Egg room temperature; use a flax egg for vegan
  • ¼ cup Fresh Lemon Juice preferably fresh
  • Zest of 1 Fresh Lemon use a microplane for grating
  • 1 cup Fresh Blueberries fresh is best
For the Frosting
  • ½ cup Unsalted Butter room temperature; vegan butter can be swapped
  • 8 oz Cream Cheese room temperature; non-dairy version available
  • 2 cups Powdered Sugar reduce for less sweetness
  • ¼ teaspoon Salt
  • Zest of 1 Lemon for additional flavor
  • ¼ cup Additional Lemon Juice
  • Additional Blueberries for garnish

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • stand mixer
  • Ice cream scoop

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice.
  4. Combine the wet ingredients with the dry ingredients, folding gently.
  5. Gently fold in the blueberries without crushing them.
  6. Fill each cupcake liner approximately ¾ full with batter.
  7. Bake for about 20 to 22 minutes or until a toothpick comes out clean.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. In a stand mixer, beat the butter and cream cheese until light and creamy, then gradually add in the powdered sugar.
  10. Add the additional lemon zest and juice along with salt, then whip until fluffy.
  11. Frost the cooled cupcakes generously and garnish with additional blueberries and lemon zest.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Room temperature ingredients ensure a smoother batter.

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