Description

These Lemon Blueberry Cupcakes are soft, moist, and bursting with fresh lemon flavor and juicy blueberries. Topped with creamy lemon cream cheese frosting, they make a delightful homemade dessert for birthdays, brunches, spring gatherings, and summer celebrations.

Ingredients

Scale

For the cupcakes:

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest

For the frosting:

1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
4 cups confectioners’ sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1/2 teaspoon finely grated lemon zest

Optional topping:

1 teaspoon freshly grated lemon zest, optional

1/2 cup fresh blueberries, optional

Instructions

Preheat the oven to the temperature specified in the original recipe method. Line a standard cupcake pan with paper liners.
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the sour cream, whole milk, and 2 tablespoons of the fresh lemon juice.
Toss the blueberries gently with the reserved 2 tablespoons of flour. Keep frozen blueberries frozen until ready to use.
In a large bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
Add the lemon extract, if using, followed by the egg and egg yolk. Mix until combined, then add the lemon zest.
Add the dry ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold the flour-coated blueberries into the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
Bake at the original recipe’s specified temperature and duration, checking for doneness with a toothpick inserted into the cake portion. The exact baking temperature and time were not included in the supplied recipe details.
Allow the cupcakes to cool briefly in the pan, then transfer them to a wire rack and cool completely.
To make the frosting, beat the very soft butter and cream cheese until smooth.
Gradually mix in the confectioners’ sugar. Add the lemon juice, vanilla extract, optional lemon extract, and lemon zest. Beat just until smooth and creamy.
Frost the completely cooled cupcakes using a spatula or piping bag.
Garnish with optional fresh lemon zest and blueberries before serving.

Notes

Use fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter.
Lemon extract is optional but adds a stronger citrus flavor.
Cool cupcakes completely before frosting. Store frosted cupcakes in an airtight container in the refrigerator.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Recipes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 430 kcal
Sugar: 43 g
Sodium: 230 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 75 mg

Keywords: Lemon Blueberry Cupcakes, blueberry lemon cupcakes, lemon cupcakes, lemon cream cheese frosting, blueberry cupcakes, lemon dessert