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–+ servings
Lemon Blueberry Cupcakes

Tantalizing Lemon Blueberry Cupcakes: A Sweet Spring Treat

Delight in these Lemon Blueberry Cupcakes—tart lemons and sweet blueberries make a perfect treat for spring.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar No substitutes recommended.
  • 2 teaspoons Baking Powder Ensure freshness.
  • 1/2 teaspoon Salt Reduce for low-sodium diet.
  • 1 cup Milk Room temperature; buttermilk can be used.
  • 1/2 cup Vegetable Oil Can replace with avocado or coconut oil.
  • 1/2 cup Sour Cream Plain yogurt can substitute.
  • 1 large Egg Use room temperature.
  • 1/4 cup Lemon Juice Fresh squeezed is best.
  • 1 tablespoon Lemon Zest Fresh zest enhances flavor.
  • 1 cup Fresh Blueberries Avoid frozen blueberries.
For the Frosting
  • 1/2 cup Unsalted Butter Room temperature.
  • 8 oz Cream Cheese Room temperature; full-fat preferred.
  • 2 cups Powdered Sugar No substitutes recommended.
  • 2 tablespoons Lemon Juice Fresh is best.
  • 1 tablespoon Lemon Zest Fresh zest enhances taste.
  • 1/4 teaspoon Salt Adjust according to taste.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • whisk
  • rubber spatula
  • Scoop
  • Cooling rack

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Line a standard cupcake pan with 12 paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the milk, vegetable oil, sour cream, egg, lemon juice, and lemon zest. Mix gently until combined.
  4. Fold in the fresh blueberries gently.
  5. Fill each cupcake liner about three-quarters full with batter.
  6. Bake for 20-22 minutes until a toothpick comes out clean.
  7. Let cool for 5 minutes in the pan before transferring to a wire rack.
Frosting Preparation
  1. In a medium bowl, beat the butter and cream cheese until fluffy.
  2. Gradually add powdered sugar, mixing until smooth, then add lemon juice, zest, and salt.
  3. Once cooled, frost each cupcake generously.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best results. Do not overmix the batter to maintain fluffiness.

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